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Strawberry charlotte recipe

Strawberry charlotte recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Strawberry desserts

Ideally you would use Gariguette strawberries, an early French strawberry variety famous for their sweetness. You need a charlotte mould for this recipe.

2 people made this

IngredientsServes: 8

  • For the syrup
  • 80g strawberries, chopped
  • 100g caster sugar
  • For the Bavarian cream
  • 600g strawberries
  • 5 sheets gelatin
  • 100g caster sugar
  • 3 egg yolks
  • 330g whipping cream
  • To assemble
  • 20 to 30 sponge fingers
  • 150g strawberries to decorate

MethodPrep:1hr ›Cook:20min ›Extra time:6hr chilling › Ready in:7hr20min

  1. For the syrup bring 100ml water to the boil in a small saucepan. Add 80g strawberries and 100g sugar. Puree, then push through a sieve and let cool.
  2. For the Bavarian cream, chop 1/3 of the strawberries and set to one side. Place the gelatin in a bowl of cold water.
  3. Put the rest of the strawberries and half of the sugar in a saucepan and simmer at medium heat for 2 minutes. Puree till smooth and let cool.
  4. In a bowl, whisk the egg yolks and remaining sugar until the mixture turns pale. Slowly add the cooled pureed strawberries, whisking constantly till smooth.
  5. Pour the mixture back into the saucepan and slowly heat to 84 C (if you do not have a thermometer, count 1 minute after it starts simmering). Remove from the heat.
  6. Squeeze the soaked gelatin and add it to the mixture. Stir well until the gelatin is fully dissolved.
  7. Let cool to room temperature, which takes about 45 minutes. Whip the cream and fold it into to strawberry mixture in two portions.
  8. To assemble, cut a circle of greaseproof paper and place it on the bottom of your charlotte mould. Pour a little Bavarian cream in the mould, then line it with ladyfingers all around the mould with the sugared side to the outside.
  9. Dip the remaining ladyfingers in the strawberry syrup one by one and place them in the bottom of the mould. Pour enough Bavarian cream on top to fill 1/3 of the mould, then add half of the chopped strawberries. Add another layer of ladyfingers dipped in syrup. Continue layering and end with a layer of biscuits. Place in the fridge until the Bavarian cream is fully set and chilled, about 4 to 6 hours.
  10. Carefully unmould the charlotte onto a largeplatter or on a flat surface and decorate the top with the remaining strawberries. Place in the fridge until ready serve.

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Strawberry Charlotte Royale Cake

Oh baby, I hope you’re hungry because this Strawberry Charlotte Royale Cake cake is out of this world. Imagine a jelly roll with strawberry preserves, sliced and then filled with creamy Strawberry Bavarian cream.

Doesn’t that sound like the perfect summer dessert?

This dessert is not heavy or super sweet. It’s absolutely perfect and well balanced. The inside is made with real strawberries with a creamy, yet airy texture that compliments the sponge cake with the tangy jam inside.

You gotta hand it to the french, they are geniuses when it comes to baking. Their classic cakes are the perfect balance of flavor and texture.

Granted, some of them take days and to make, and many need a visual diagram on their cookbooks on how to assemble them. BUT, I chose to show you this Strawberry Charlotte Royale Cake because it’s stunning and not so hard to make.

Imagine making this cake for a dinner or get together? Friends and family will be wowed. Here’s step by step photos on how to make it:

I didn’t use a special mold to get the dome shape. I just used a medium mixing bowl I had lying around in my kitchen.

For the process: First I made a regular jelly roll sponge cake. You can see the step by step process in this Dulce de Leche Roll last year. I filled it up with strawberry jam and rolled up in a log shape.

Then I cut into thin slices and arranged them tightly inside a regular mixing bowl (for the dome shape). Then I poured in the strawberry Bavarian cream and covered it with a sponge bake top. Then I refrigerated the cake for a few hours until set.

I hope you can try this delicious Strawberry Charlotte Royale Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Cooking notes:

  • The Strawberry Charlotte Cake recipe has several steps to it, but if you follow them precisely, one by one, you’ll really be surprised at how easy it is (for a result that is sure to impress).
  • I bought ladyfingers to create this cake, but if you have time, you can make your own. I love the idea of using madeleines too, like in this recipe.
  • You need a springform pan for this recipe (you can’t get away with this one, you need those removable edges!).

  • 2 cups fresh strawberries, hulled
  • 1 1/2 cups boiling water
  • 2 (4-serving size) boxes JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
  • 1 cup vanilla low-fat yogurt
  • 32 NILLA Wafers
  • 1 cup thawed COOL WHIP LITE Whipped Topping
  1. Place strawberries in blender blend until pureed. Set aside.
  2. Stir boiling water into dry gelatin mix in medium bowl until dissolved.
  3. Add strawberry puree mix well.
  4. Refrigerate for 45 minutes or until slightly thickened.
  5. Add yogurt beat with electric mixer on low speed until light and fluffy.
  6. Line bottom and side of 9-inch pie plate with wafers.
  7. Fill with the gelatin mixture.
  8. Refrigerate 2 hours or until set.
  9. Top with the whipped topping just before serving.
  10. Store leftovers in refrigerator.

Prep Time: 25 | Yield: 8 servings

You can make this with regular Jell-O and Cool Whip also.

Nutritional Information Calories 140 Total fat 4.5 g Saturated fat 2 g Cholesterol 5 mg Sodium 150 mg Carbohydrate 21 g Dietary fiber 1 g Sugars 13 g Protein 4 g

Vitamin A 0 %DV Vitamin C 35 %DV Calcium 6 %DV Iron 4 %DV

Diet Exchange 1 Starch,1 Fat

Nutrition Bonus: Luscious strawberries make this scrumptious dessert an excellent source of vitamin C.

Recipe and photo used with permission from: Kraft Foods

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Line the bottom and sides of an oiled 2 1/2-quart mold or a 7-inch springform pan with split ladyfingers and set aside. Soften gelatin in cold water and set aside.

Combine egg yolks, sugar, salt, and 1/4 cup of the milk in top part of a double boiler. Heat remaining milk and gradually add to egg-yolk mixture. Stir and cook over hot water, do not boil, until the custard coats a metal spoon.

Remove from heat and stir in softened gelatin. Add vanilla or sherry. Cool over ice water until the mixture begins to thicken. Fold in whipped cream.

Pour mixture into prepared mold. Chill until firm and ready to serve.

Unmold on a serving plate. Garnish as desired with strawberries and additional whipped cream put through a pastry tube.

How to make strawberry charlotte cake:

  1. Line the sides of a 9″ springform pan with ladyfingers and tightly line the bottom with Limoncello-dipped ladyfingers.
  2. Place half of the strawberries on top.
  3. Beat the mascarpone cheese, granulated sugar, lemon zest, vanilla extract, and whipping cream until smooth and stiff peaks form. Spread half of the mixture on top of the strawberries.
  4. Repeat with another layer of Limoncello-dipped ladyfingers, the remaining strawberries, and the remaining cream. Cover and chill in the fridge for a minimum of 4 hours.

Strawberry Shortcake Charlotte Russe

Being a teenager of the 80’s when I would see Charlotte Russe I thought of the clothing store and not the dessert.

That’s because I had never had the dessert.

Mostly because they were not very popular here in the US.

But they are in Europe where they originated.

They sort of had a resurgence thanks to British Bake Off.

As they should have a resurgence.

Mostly because they have a large amount of Bavarian which makes them awesome.

I made my first Charlotte Russe in a pastry class and I have one here on the blog back in 2008.

But I use Bavarian cream quite often on this blog and even in my cookbook.

The one I use in this recipe has cream cheese in it.

Which just adds more creaminess.

I doesn’t really give it a cheesecake flavor if that is what you are thinking.

I’m calling this a Strawberry Shortcake Charlotte Russe because I originally thought I was going to just make shortcake.

But then I was watching British Bake Off reruns for the millionth time and they were making Bavarian.

This takes quite a few steps.

Now, I do make the Chiffon cake but you honestly could just use a white or yellow cake mix.

It’s not super key to this recipe.

The cake simple serves as a thin base for the dessert.

Some people soak ladyfingers in a simple syrup.

I don’t because as time goes on the Bavarian softens them us and honestly I like the crunch for a contrast.

If you want to make even easier you can just make all strawberry Bavarian.


1. Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use. 2. Soak gelatin powder with 3 tbsp water for 5 minutes. Rinse strawberries and cut into pieces and purée it with 100ml water in a food processor or liquidizer. 3. In a sauce pot light boil strawberry purée under medium heat. (Add soaked gelatin into it when strawberry is almost boiled and stir with a hand whisk till gelatin dissolved). Remove strawberry puree once it is boiled and leave to cool in a larger bowl. 4. Make Meringue: Whisk egg white at medium speed until foamy. Then, add in sugar gradually and whisk until soft peak form. Leave aside for later use. 5. In another mixing bowl, whisk fresh topping cream and whipping cream together until soft peak form. (you can also use all 260g fresh topping cream instead if you prefer a sweeter mousse). 6. Sift yogurt first. Then fold it in the strawberry purée. Add in meringue and whisked cream and mix well. 7. Pour mixture into the cake tin and refrigerate for at least 3 hours or overnight. 8. Decorate with strawberries and sift some snow powder on top. 9. Cut one end or half of the lady fingers (depending the height of your cake) with a sharp knife. Then line them up around the cake and tie up with a ribbon. Cooks' note: I only poured 3/4 of the strawberry mousse into the cake tin as I don't want the cake to look very high and pour the remaining mousse to serving cups. You can serve the cups with fresh strawberry and chocolate for Valentine's Day.

Strawberry Cream Cheese Charlotte

In a small saucepan, bring 1/2 cup sugar, the orange zest, basil leaves and 1 cup water to a simmer over low, stirring occasionally, until the sugar dissolves. Let cool strain into a wide, shallow bowl. Transfer 6 tbsp. of the syrup to a medium bowl add the strawberries and toss to coat. Cover and chill.

In the bowl with the remaining syrup, quickly dip the ladyfingers. Line the edges of a 9-inch springform pan with 3-inch-high sides with the ladyfingers, arranging upright, rounded sides against the pan. (You may need to trim the ends of the cookies so they stand flat in the bottom of the pan.) Use any leftover ladyfingers to line the bottom of the pan, breaking the cookies to fill.

Pour 2 tbsp. cold water in a small microwavable bowl. Sprinkle with the gelatin let stand until it softens, about 10 minutes.

Meanwhile, in a large bowl using an electric mixer, beat the remaining 1/2 cup plus 2 tbsp. sugar, the butter and salt until light and fluffy, about 5 minutes. Add the cream cheese in four to five additions, beating well between additions and occasionally scraping down the bowl. Beat in the créme fraîche, orange juice and lime juice.

Heat the gelatin in the microwave on high until dissolved, 10 to 15 seconds. Add to the cream cheese mixture beat just to blend.

In a large bowl using an electric mixer, beat the heavy cream just until soft peaks form. Fold the whipped cream into the cream cheese mixture. Spoon into the ladyfinger-lined pan, gently pressing the cream cheese mixture into the ladyfingers on the bottom and sides of the pan (it will fill about two-thirds of the pan). Smooth the top. Chill until the ladyfingers soften, at least 3 hours.

Spoon the strawberries and juices on top of the filling. Sprinkle with the pistachios. Remove the pan sides. Cut the cake into wedges between the ladyfingers.

Strawberry Charlotte isn’t quite as hard as it looks plus you will get lots of oohs and aahs from your guests, not to mention a ton of satisfaction. It’s a simple recipe: sponge cake, strawberry mousse, fresh fruit. Welcome to the perfect summer dessert!

Sponge cake

2 eggs
1/3 cup superfine granulated sugar
1/2 cup all-purpose flour, sifted
1/8 cup potato starch, sifted

Preheat the oven to F 350. Line the bottom of a 9-inch round baking pan. (If your Charlotte pan is also 9 inches, simply cut the sponge cake to size.) Sift both flours. Separate the eggs. Beat the egg whites until they are stiff. Continue beating and gradually add the sugar spoon by spoon. When all the sugar is incorporated, add the egg yolks, beating all the while. Using a spatula, slowly add the flour into the egg mixture until incorporated.

Pour the batter into the prepared pan and bake about 25 minutes. When the cake has completely cooled, cut the sponge cake in half horizontally.

The baking pan for the sponge cake must be about 0.8 in (2 cm) smaller than the dish in which you will make the Charlotte.

Read more:
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7 oz of Savoiardi ladyfingers
A handful of fresh strawberries and other fruits
11 oz frozen strawberries
1/2 cup powdered sugar
1 cup heavy cream, well chilled
2 sponge cake bases (recipe above)
juice of 1/2 lemon
2 1/2 tsp gelatin

In a saucepan, combine the frozen strawberries, sugar, and lemon juice. Cook slowly until the strawberries are soft. Blend until smooth, and pass through a sieve. Leave aside to cool. Meanwhile, place the gelatin in a small pot and pour enough water to cover it leave aside till it swells. At this time heat it up slowly until the gelatin has dissolved, but not boiled, as it would lose the gelling properties. Slowly add the dissolved gelatin to the strawberry mousse and mix well.

Read more:
3 French chocolate dessert recipes to continue the Easter joy

Cut the tips of the ladyfingers on one side so they can stand vertically in the Charlotte pan. Prepare a pan roughly 8in/20cm in diameter. Place one of the sponge cake bases on the bottom and surround it with ladyfingers, cut side down.

At this time whip the whipping cream till stiff, and then slowly, using a spatula, add the mousse in several batches, (reserving a few tablespoons), and mix till it has a uniform color. Spread the remainder of the strawberry mouse on the sponge cake. Pour half of the whipped cream/strawberry mixture on top. Put the remaining sponge cake piece in on top, then arrange some sliced strawberries and cover with the remainder of the whipped cream/strawberry mixture. Refrigerate for a few hours, ideally overnight. Decorate with fresh fruit. Enjoy!


  1. Nhat

    a charming sentence

  2. Kikasa

    I liked it very much, I didn't even expect it.

  3. Keoni

    It together. This was and with me.

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