This delicious strawberry charlotte is made with sweet and crunchy ladyfingers and filled with a light mousse filling. Just a few ingredients are needed!
I've heard of a strawberry Charlotte cake - or Charlotte Russe - before, but mostly under the name of the Romanian Diplomat cake, which is typically made with canned fruit and a custard filling. So good - you should definitely try it!
This Charlotte recipe includes all the classic ingredients: strawberries, cream, and sugar, and adds ladyfingers, which, in my opinion, only make things better.
What is a Charlotte cake?
Originally an English dessert made to use up stale bread, the charlotte is now typically made with sponge or ladyfingers and filled with fruit or berry purees mixed with whipped cream, custard, or Bavarian cream.
Recipe ingredients
Strawberries: Fresh, ripe, and sweet. You can also use other fresh berries like raspberries, blackberries, or blueberries.
Ladyfingers: Used to line and surround the Charlotte Russe.
Whipped cream, sugar, and vanilla: For the filling. Use 2 tablespoons of vanilla sugar, or replace that with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract.
Gelatin sheets: Essential for helping the mousse filling set properly. Try another amazing cake, this Mango Mousse Cake.
See the recipe card for full information on ingredients and quantities.
Working with gelatin
Working with gelatin is not difficult, but you have to do it a couple of times to become confident. Just make sure that you read the packet's instructions before starting and that you follow them well. Always read the packet's instructions; despite the instructions given by a recipe, the brands we are using might differ.
Dissolve the gelatin over very low heat, stirring constantly. This will only take a few seconds.
Never let the gelatin boil or even simmer - if it does, discard it and start over. Boiled gelatin wonโt set, and the filling will fail.
Add the strawberry purรฉe gradually: one tablespoon at a time, making sure each spoonful is fully incorporated before adding the next. After about half the purรฉe has been added this way, you can start incorporating 2โ3 tablespoons at a time.
Setting: Let the gelatin-strawberry mixture begin to set in the fridge before folding in the whipped cream. This setting time varies - some mixtures take 5 minutes, others 20โ30. Start checking after 5 minutes. The exact time depends on the gelatin and your fridge. The mixture should just begin to set- if it firms up too much, it wonโt blend smoothly with the cream.
Chill: Once the Charlotte is assembled, chill it for at least 4 hours to allow it to fully set before serving.
Make ahead and store
Make the strawberry Charlotte a day in advance. Assemble and refrigerate the cake until ready to serve. Top with whipped cream and fresh strawberries a few hours before serving.
Refrigerate leftovers for about 2 days.
Strawberry Charlotte Russe
Equipment
- springform 7-inch/ 18 cm
Ingredients
- 1.7 lb strawberries
- 8 leaves gelatin Note 1
- 4 tablespoons granulated sugar
- 2 cups heavy cream divided
- 2 tablespoons vanilla sugar Note 2
- 5.5 oz ladyfingers as needed
Instructions
- Soak the gelatine leaves in cold water according to the packet's instructions (I soak mine for 8-10 minutes).8 leaves gelatin
- Prepare strawberries: Clean the strawberries. Chop about โ of the strawberries and set them aside. Keep about 2 or 3 for decorating purposes, if you wish. Puree the rest of the strawberries together with the sugar.1.7 lb strawberries + 4 tablespoons granulated sugar
- Dissolve gelatine: Squeeze the gelatin gently to remove excess water. Place the gelatin leaves in a saucepan and dissolve over very low heat. Do not overheat the gelatin, and do not let it start to boil. Dissolving the gelatin will take a very short time, not even a minute, so stay close and keep stirring.
- Add strawberry puree: Take the saucepan off the heat and start mixing in the strawberry puree a very little at a time. Start by adding one tablespoon puree, incorporating it well, then add another tablespoon. After adding about โ of the puree, you can start adding more than just one tablespoon at a time, but keep stirring well and continuously.
- Refrigerate: Place in the fridge for about 30 minutes or until just starting to set (it might take less time than that, depending on your fridge, so start checking after 5-10 minutes already, the mixture should not set too much).
- Whipped cream: Whip 1 โ cup/ 375 ml of the heavy cream and vanilla sugar. Fill a little bit of it in a piping bag and pipe an edge on the bottom of the springform. Take the strawberry puree out of the fridge and fold in the chopped strawberries you set aside before and the whipped cream.1 โ cup/ 375 ml from 2 cups heavy cream+ 2 tablespoons vanilla sugar
- Assemble: Place the ladyfingers with the sugared side on the outside inside the pan to form a tight ring around the springform base. Fill the mousse into the prepared form.5.5 oz ladyfingers
- Refrigerate for at least 4 hours or until the strawberry mousse is set.
- Decorate: Whip the remaining heavy cream and decorate the cake. Slice the leftover strawberries and use them to decorate the charlotte as well.
Notes
- Working with gelatin isnโt hard, but it might take a couple of tries to feel fully confident. Always check the instructions on the packet before you begin, and follow them carefully. Even if a recipe provides specific directions, the gelatin youโre using might behave slightly differently depending on the brand. Check out the blog post for detailed tips on working with gelatin.
- Sub vanilla sugar with 2 tablespoons sugar and 1 teaspoon of vanilla extract.ย
Anne|Craving Something Healthy says
This is such a spectacular looking dessert! Oh how I wish I could be in your kitchen when you're testing these strawberry recipes! Pinning all of them!
Monica says
This is just almost too pretty to eat! Loving strawberries right now and having a dessert like this is certainly a great treat.
Brie says
What a perfect summer treat! I've never heard of a Charlotte before, it looks like a super fun way to enjoy strawberries and what a surprise to slice into the cake and find a gorgeous berry filling! I love all of the unique foods I learn about on your site Adina ๐
Angie@Angie's Recipes says
Strawberries now are really juicy and sweet. This is a perfect recipe to celebrate the season.
Anca says
It looks lovely. I tried to make one last year for Great British Bake Off, but using vegetarian gelatin it didn't go as planned. I said I will try again, but forgot about it until I saw yours. I'll have to give it another try.
Kathryn @ Family Food on the Table says
What a blast from the past! I haven't even seen one of these desserts in ages which is a shame because they are a classic for a reason. Love your strawberry version here and especially that you let the strawberries really shine through. One of my favorite fruits!
Kathy @ Beyond the Chicken Coop says
There's nothing better than fresh strawberries at the peak of the season! I've never heard of a Charlotte, but it sounds delicious. How fun to look through old cookbooks finding classic recipes!