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Classic Strawberry Charlotte Cake (Charlotte aux Fraises) Recipe

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4.3 from 30 reviews

  • Author: Sophia
  • Total Time: 4 hours 40 minutes
  • Yield: 8-10 servings
  • Diet: Vegetarian

Description

This Classic Strawberry Charlotte Cake, or Charlotte aux Fraises, is an elegant and refreshing dessert featuring layers of ladyfingers, fresh strawberries, and a luscious strawberry bavarian cream. The cake is beautifully assembled in a springform pan lined with ladyfingers, soaked in strawberry simple syrup, and filled with light, creamy bavarian cream made with strawberry puree. Perfect for spring and summer occasions, this no-bake cake offers a stunning presentation with fresh strawberry garnish and edible flowers.

Ingredients

Strawberry Bavarian Cream

  • 1 Tablespoon (11 g) Gelatin
  • ⅓ Cup (75 g) Cold Water
  • 1 Tablespoon Vanilla Extract
  • 4 Egg Yolks
  • ¼ Cup + 1 Tablespoon (65 g) Granulated Sugar
  • 1 Cup (250 ml) Whole Milk
  • ⅔ Cup (230 g) Strawberry Puree
  • 1 Cup (250 g) Heavy Whipping Cream

Strawberry Charlotte Cake

  • 30 Lady Fingers, trimmed by ¼ inch on one side
  • ½ cup Strawberry Simple Syrup (or regular simple syrup)
  • 2 cups Diced Strawberries
  • Strawberry Bavarian Cream (prepared above)
  • ½ cup Whipping Cream, whipped to soft peaks
  • Fresh Strawberries & Edible Flowers, for garnish

Instructions

  1. Prepare Gelatin Mixture: Combine gelatin, cold water, and vanilla extract in a small bowl. Let the mixture sit for a few minutes to bloom while preparing the creme anglaise base.
  2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale yellow and slightly thickened.
  3. Heat Milk and Combine: Warm the whole milk gently. Gradually add the warm milk to the egg yolk mixture, then place the combined mix over a bain-marie (double boiler). Heat gently, stirring constantly, until the temperature reaches no more than 180°F (82°C). Remove from heat.
  4. Add Strawberry Puree and Gelatin: Stir in the strawberry puree and the gelatin-vanilla mixture into the warm custard base until fully combined. Pass the mixture through a fine mesh strainer to ensure smoothness.
  5. Chill Strawberry Base: Place the mixture in an ice bath and chill in the refrigerator for about 45 minutes, until it thickens but isn’t fully set.
  6. Whip and Fold Cream: Whip the heavy whipping cream to medium peaks. Gently fold the whipped cream into the chilled strawberry custard base until smooth. It may look slightly lumpy at first; continue whisking lightly to achieve a smooth texture. Refrigerate the bavarian cream to thicken further, whisking again before use for extra smoothness.
  7. Prepare Cake Pan and Ladyfingers: Line a 9-inch springform pan with parchment paper or acetate. Trim ladyfingers by about ¼ inch on one side so they stand upright, then line the sides of the pan with these upright ladyfingers, dipped on one side in strawberry simple syrup to soften slightly.
  8. Form Cake Base: Place a layer of ladyfingers flat on the bottom of the pan, trimming to fit snugly. Press gently to create a firm base.
  9. Add Strawberry and Cream Layers: Spread a generous layer of diced strawberries over the ladyfinger base. Spoon or pipe half of the strawberry bavarian cream over the strawberries, smoothing with an offset spatula.
  10. Add Middle Ladyfinger Layer and More Strawberries: Place another layer of ladyfingers soaked in simple syrup flat over the cream layer. Scatter another layer of diced strawberries over this middle ladyfinger layer.
  11. Top with Final Cream Layer: Spoon or pipe the remaining strawberry bavarian cream on top, smoothing the surface carefully. Tap the pan gently to release any air bubbles.
  12. Chill the Cake: Cover the cake and refrigerate for at least 4 hours or overnight to allow the layers to firm up and meld together.
  13. Unmold and Garnish: Carefully remove the springform pan. Optionally, tie a ribbon around the ladyfingers for a classic look. Garnish the top with whipped cream, fresh strawberries, and edible flowers.
  14. Serve: Slice with a serrated knife and serve chilled for the best texture and flavor.

Notes

  • Ensure gelatin is fully dissolved into the warm custard mixture for a smooth bavarian cream texture.
  • Use fresh, ripe strawberries for the best flavor in the diced strawberry layers and puree.
  • Trim ladyfingers just enough so they stand upright without falling; about ¼ inch is recommended.
  • Adjust the sweetness of the strawberry simple syrup to taste.
  • You can substitute regular simple syrup if strawberry simple syrup is not available.
  • Chilling the assembled cake overnight improves flavor melding and texture significantly.
  • Handle the whipped cream folding gently to preserve the airy texture of the bavarian cream.
  • Use an offset spatula to smooth layers neatly and avoid breaking ladyfingers.
  • Edible flowers add a beautiful, elegant touch but are optional.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: French

Find it online: https://sophiasrecipe.com/classic-strawberry-charlotte-cake-charlotte-aux-fraises-recipe/