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Classic Strawberry Charlotte Cake Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 6 hours 50 minutes
  • Yield: 10 slices

Description

This Classic Strawberry Charlotte Cake, or Charlotte aux Fraises, is a stunning French no-bake dessert featuring layers of strawberry-dipped ladyfingers, light and fluffy strawberry Bavarian cream, whipped cream, and fresh strawberries. Perfect for spring celebrations, birthdays, or any special occasion, this elegant dessert offers a mousse-like creamy texture wrapped in a beautiful presentation that delights both the eyes and the palate.

Ingredients

Strawberry Bavarian Cream

  • 1 Tablespoon Gelatin
  • ⅓ Cup Cold Water
  • 1 Tablespoon Vanilla Extract
  • 4 Egg Yolks
  • ¼ Cup + 1 Tablespoon Granulated Sugar
  • 1 Cup Whole Milk
  • ⅔ Cup Strawberry Puree
  • 1 Cup Heavy Whipping Cream

Strawberry Charlotte Cake

  • 30 Lady Fingers, trimmed by ¼ inch on one side so they stand straight in the cake pan
  • ½ cup Strawberry Simple Syrup or regular simple syrup
  • 2 cups Diced Strawberries
  • Strawberry Bavarian Cream (prepared earlier)
  • ½ cup Whipping Cream, whipped to soft peaks
  • Strawberries and Edible Flowers for garnish

Instructions

  1. Prepare Gelatin Mixture: Combine gelatin, cold water, and vanilla extract; let it sit for a few minutes to bloom while you prepare the crème anglaise base.
  2. Whisk Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale yellow and smooth.
  3. Cook Crème Anglaise: Warm the whole milk and gradually add it to the egg yolk mixture. Heat this mixture gently over a bain-marie (double boiler), stirring continuously until it reaches 180°F. Remove from heat.
  4. Combine Ingredients: Stir in the strawberry puree and gelatin mixture into the cooked custard. Whisk thoroughly and then strain through a mesh sieve to ensure a smooth texture.
  5. Cool the Base: Place the mixture in an ice bath, then refrigerate for approximately 45 minutes until slightly thickened but not set.
  6. Fold in Whipped Cream: Whip the heavy cream to medium peaks and fold it gently into the cooled strawberry base until smooth. Vigorously whisk again before use to achieve an extra smooth consistency. Refrigerate the bavarian cream to thicken further.
  7. Line the Pan: Line a 9-inch springform pan with parchment paper or acetate. Trim ladyfingers by ¼ inch so they stand upright. Dip one side of each ladyfinger lightly in strawberry or simple syrup.
  8. Assemble Bottom Layer: Arrange the ladyfingers upright around the edge of the pan. Form a snug base by laying ladyfingers flat on the pan bottom, trimming as needed. Press gently to create a firm base.
  9. Add First Layers: Sprinkle diced strawberries evenly over the ladyfinger base. Spoon or pipe half of the strawberry bavarian cream over the strawberries and smooth with an offset spatula.
  10. Add Middle Layers: Dip ladyfingers in syrup and layer them flat on top of the bavarian cream. Add another layer of diced strawberries evenly on top.
  11. Top with Bavarian Cream: Spoon or pipe the remaining bavarian cream onto the strawberries, smoothing the surface. Tap the pan gently to release air bubbles.
  12. Chill the Cake: Cover the cake and refrigerate for at least 4 hours or preferably overnight to let the layers set firmly and meld beautifully.
  13. Unmold and Garnish: Carefully remove the springform pan. Optionally, tie a ribbon around the ladyfingers for a polished look. Garnish the top with whipped cream, fresh strawberries, and edible flowers.
  14. Serve: Slice with a serrated knife, wiping the blade clean between cuts for clean slices. Serve chilled for optimal flavor and texture.

Notes

  • Serve the cake chilled from the refrigerator to maintain its delicate texture and flavor.
  • Use a sharp serrated knife and clean the blade between slices to achieve clean cuts.
  • Store the cake covered in the refrigerator for up to 3 days for best freshness.
  • Do not freeze this cake as the mousse-like filling may become watery when thawed.
  • This cake is perfect for spring and summer events such as Mother’s Day, garden parties, bridal showers, and casual brunches.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/classic-strawberry-charlotte-cake-recipe/