Strawberry Charlotte & Pink Cookies

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Strawberries are by far the sexiest fruit in my book. Dunk them in a bowl of sugar, dip them in whipped cream or smother them with Nutella.. the possibilities are ENDLESS and the results will never fail you *drooling from the thought*.

I decided to go all out on Valentines Day and bake a few sexy deserts to add to the romance.. as they say, food is the best way to a man’s heart (it was also my Free Day from my weekly diet so a big bonus for me!). The first thought that hit me was a Strawberry Charlotte Cake; Strawberries, cream, sponge-cake & ladyfingers Y-U-M-M-Y!

I gathered up a bunch of my favourite recipes and got right to it.. This cake requires a whole 24 hours in the fridge so make sure you start preparing 2 days in advance.

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Strawberry Charlotte Cake Recipe:

1) Prepare your sponge cake, my favourite sponge cake recipe can be found Here. This cake is crumbly, sweet and easy to slice (if you end up burning the edges just cut them off.. the lady fingers will keep your secret safe!) *If you’re short on time or a lazy bum, opt for any boxed yellow cake.

2) Strawberry Puree (needed for step 3) directions Here. I used fresh strawberries instead of frozen ones.

3) Strawberry Bavarian (a cross between a mousse and a whipped cream) recipe can be found Here.

4) A pack of Lady fingers, Fresh strawberries, Strawberry Jam and Apricot Preserves for decorating.

Line a cheesecake pan with Lady fingers. Slice your sponge cake in half. Place half of the sponge in the cake pan & spread generously with Strawberry Jam.

Line a cheesecake pan with Lady fingers. Slice your sponge cake in half. Place half of the sponge in the cake pan & spread generously with Strawberry Jam.

Place the second cake slice on top of the jam, pour strawberry bavarian on top and put in the fridge for 5 hours + (until the cream has a mousse-y jelly-like texture.)

Place the second cake slice on top of the jam, pour strawberry Bavarian on top and put in the fridge for 5 hours + (until the cream has a mousse-y jelly-like texture.)

Decorate with Strawberries (make sure you brush them with apricot preserves, it keeps them from spoiling quickly). And there you have it!

Decorate with Strawberries (make sure you brush them with apricot preserves, it keeps them from spoiling quickly). And there you have it!

You’d think I’d be exhausted from all the baking and assembling but I still had the energy for some Strawberry Chocolate Chip cookies!!! I LOVE chocolate chip cookies and the ones I was about to bake were PINK!!!! My world could not be happier I tell you.

This recipe is SUPER easy.. it requires boxed cake mix so nobody has an excuse not to try them. I’ve never tried baking cookies using cake mix before, I had my doubts at first but these babies won me over at first bite *hearts dancing around my head at the moment*. They taste exactly like the old strawberry rocky road ice-cream that went extinct.

You can be as playful as you want with this recipe.. my next idea is to stuff them with mini Oreos & mix in mini pound cake squares with the chocolate chips.

IMG_4928 Strawberry Chocolate Chip Cookies Recipe:

You can find the recipe to these beauties Here.

I added a tiny dash of vanilla and a teeny-weeny drop of red food colouring just to give it a brighter shade of pink, they’re already pink as is so it’s not a must.

Mix up the batter.. i used my hands! the consistency will be a bit tough to work with.. you'll earn yourself a good arm workout!

Mix up the batter.. I used my hands! the consistency will be a bit tough to work with.. you’ll earn yourself a good arm workout!

Place about 2 tbsp spoonfulls on your baking tray.. i use a mini icecream scoop, it does wonders.

Place about 2 tbsp spoonfuls on your baking tray.. I use a mini ice-cream scoop, it does wonders. They look like pink hedgehogs but the oven will straighten that up.

Once out of the oven, wait for 5 mins then transfer them onto a rack to cool completely.

Once out of the oven, wait for 5 mins then transfer them onto a rack to cool completely.

And there you have it!

And there you have it!

Bon Appetit!! xx

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