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strawberry charlotte with fresh berries on the table
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4.84 from 6 votes

Strawberry Charlotte

A delicious strawberry charlotte with a light mousse filling and sweet and crunchy ladyfingers. Just a few ingredients needed!
Prep Time30 minutes
Total Time30 minutes
Course: Cakes
Cuisine: English
Servings: 8
Calories: 362kcal
Author: Adina

Ingredients

  • 750 g strawberries 1.7 lb
  • 8 leaves gelatin
  • 4 tablespoons granulated sugar
  • 500 ml heavy cream divided, 17 fl.oz/ 2 cups
  • 2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
  • 150 g ladyfingers as needed, 5.5 oz

Instructions

  • Soak the gelatine leaves in cold water according to the packet's instructions (I soak mine for 8-10 minutes).
  • Prepare strawberries: Clean the strawberries. Chop about ⅓ 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.
  • 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, incorporate it well, then add another tablespoon. After adding about ⅓ 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 375 ml/ about 1 ⅔ cup 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 an 18 cm/7-inch springform. Take the strawberry puree out of the fridge and fold in the chopped strawberries you set aside before and the whipped cream.
  • 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.
  • 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

Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).

Nutrition

Serving: 1slice | Calories: 362kcal | Carbohydrates: 26g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 59mg | Fiber: 2g | Sugar: 13g