Charlotte's Web Recipe

Preheat oven to 350°F (175°C). Grease and flour a round 9-inch cake pan.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.

Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.

In a saucepan, combine strawberries and granulated sugar. Cook over medium heat until strawberries break down, about 10 minutes. Mash lightly and set aside to cool.

In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes. Microwave for 10 seconds to dissolve, then stir into the strawberry mixture.

In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold in the cooled strawberry-gelatin mixture.

Line the inside of a springform pan with ladyfingers, standing them upright around the edge.

Place the cooled cake base at the bottom of the pan. Spread the strawberry cream filling on top, smoothing the surface.

Refrigerate for at least 4 hours or until set.

Melt the dark chocolate and white chocolate chips in separate bowls using a microwave or double boiler.

Spread a thin layer of dark chocolate in a spiral on top of the chilled Charlotte. Pipe white chocolate in concentric circles, then drag a toothpick from the center outward to create a spider web effect.

Remove the springform ring, slice, and serve chilled.