Print

Classic Strawberry Charlotte Cake (Charlotte aux Fraises) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 197 reviews

This Classic Strawberry Charlotte Cake, or Charlotte aux Fraises, is a delightful French dessert featuring layers of delicate ladyfingers, fresh strawberries, and a luscious strawberry bavarian cream. It is elegantly assembled in a springform pan, creating a beautiful cake that combines creamy textures and fruity freshness, perfect for special occasions or summer gatherings.

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 to stand straight
  • 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
  • Strawberries and Edible Flowers, for garnish

Instructions

  1. Prepare Gelatin Mixture: Combine gelatin, cold water, and vanilla extract in a small bowl. Let it sit for a few minutes to bloom while you begin the creme anglaise.
  2. Whisk Egg Yolks and Sugar: In a medium bowl, whisk the granulated sugar and egg yolks vigorously until the mixture turns pale yellow, indicating that it is well combined and slightly aerated.
  3. Cook Creme Anglaise: Warm the whole milk gently and then slowly pour it into the egg yolk mixture. Heat this combined mixture over a bain-marie (double boiler), 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 mixture into the hot custard. Whisk continuously until fully combined, then strain through a fine mesh sieve to achieve a smooth texture.
  5. Cool and Thicken: Chill the mixture in an ice bath in the refrigerator for about 45 minutes, until it thickens but is not fully set.
  6. Whip Cream and Fold: Whip the heavy cream to medium peaks. Gently fold the whipped cream into the thickened strawberry custard until smooth, even if a little lumpy at first. Place the bavarian cream in the refrigerator to continue thickening and whisk again before use to ensure smoothness.
  7. Line Cake Pan: Prepare a 9-inch springform pan with parchment paper or acetate on a serving plate. Trim ladyfingers by ¼ inch on one side so they stand upright and line the outside edges of the pan with them.
  8. Form Cake Base: Arrange a layer of ladyfingers at the bottom of the pan, trimming if necessary to form a snug base. Lightly dip one side of the ladyfingers in strawberry simple syrup to soften if desired.
  9. Add First Fruit and Cream Layers: Sprinkle 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 Second Ladyfinger Layer: Dip ladyfingers in simple syrup again, arrange them flat over the cream layer to form the middle cake layer. Scatter another layer of diced strawberries on top.
  11. Top with Remaining Cream: Spoon or pipe the remaining strawberry bavarian cream on top, smoothing the surface carefully. Tap the pan gently to release air bubbles.
  12. Chill Cake: Cover the cake and refrigerate for at least 4 hours or overnight to allow the layers to set and meld beautifully.
  13. Unmold and Garnish: Remove the springform pan carefully once chilled. Optionally, tie a ribbon around the ladyfingers for an elegant presentation. Garnish the top with whipped cream, fresh strawberries, and edible flowers before slicing with a serrated knife.

Notes

  • Use fresh, ripe strawberries for the best flavor in both the puree and diced pieces.
  • Ensure not to overheat the custard above 180°F to prevent curdling.
  • Ladyfingers can be store-bought or homemade; trimming them ensures a neat fit in the pan.
  • The cake benefits from chilling overnight for optimal texture and flavor melding.
  • Handle the bavarian cream gently to maintain its airy texture but whisk before use for smoothness.

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