If you are looking for a dessert that is as elegant as it is delicious, this Strawberry Charlotte Cake Recipe is your new best friend in the kitchen. It masterfully combines light, delicate ladyfingers with a luscious strawberry mousseline cream to create a refreshing and beautiful cake that feels like a special occasion every time you slice into it. The vibrant pink hue from the fresh strawberry puree and the creamy texture will have you swooning from the very first bite. Whether you’re impressing guests or just treating yourself, this Strawberry Charlotte Cake Recipe brings a perfect balance of sweetness, fruitiness, and smooth creaminess, guaranteed to become an instant favorite.
Ingredients You’ll Need
Gathering the ingredients for this Strawberry Charlotte Cake Recipe is surprisingly simple yet essential for achieving that perfect harmony of flavors and textures. Each component plays a crucial role, from the crisp ladyfingers providing structure to the smooth pastry cream enriched with fresh strawberries for that irresistible pink tint and heavenly taste.
- Ladyfingers (27 pieces / 220g / 8oz): Provides the crunchy, delicate base and sides; store-bought works perfectly fine to save time.
- Eggs (4, separated): The whites whip into meringue, and yolks add richness and stability to the cake layers.
- Granulated sugar (100g + 60g + 75g): Sweetens the custard and mousseline cream to luscious perfection.
- Pastry flour (60g, sifted): Helps create a tender, fine crumb in the ladyfingers and thickens the cream.
- Corn starch (50g + 20g): Essential for thickening the pastry cream into a silky custard.
- Pinch of salt: Enhances all the sweet flavors brilliantly.
- Strawberry puree (200g): Fresh or frozen, this gives the cake its signature strawberry flavor and gorgeous pink color.
- Lemon juice (1 tablespoon): Brightens the strawberry coulis with a subtle, fresh tang.
- Whole milk (375g): Creates a creamy base for the pastry cream.
- Egg yolk (60g, approx. 3-4 yolks): Adds richness and helps thicken the cream.
- All-purpose flour (20g): Works alongside corn starch to thicken the cream smoothly.
- Vanilla bean paste (1 teaspoon): Infuses the pastry cream with a warm, sweet aroma.
- Unsalted butter (150g, divided): Mixed into the cream for a velvety, smooth mousseline texture.
- Fresh strawberries (150g, cut into pieces): Adds bursts of fresh flavor inside the cake.
- Fresh strawberries, mint, and edible flowers for decoration: To make your cake as stunning as it tastes.
How to Make Strawberry Charlotte Cake Recipe
Step 1: Prepare the Pastry Cream
Start by whisking sugar and egg yolks together until pale and slightly fluffy, which ensures a smooth base for your cream. Then, blend in the sifted corn starch, flour, and vanilla paste, creating a silky paste.
Warm the milk just to a simmer so it’s hot but not boiling; this is key to preventing lumps. Slowly pour the warm milk into the egg mixture while whisking vigorously to temper the eggs—this keeps the cream smooth and beautiful. Return everything to the saucepan and gently cook over medium heat, whisking constantly until thickened and glossy; don’t fret if it looks lumpy at first, as continued whisking will smooth it out.
Strain the cream if needed to ensure absolute smoothness, then mix in soft butter in three parts with a spatula until completely blended. Cover the surface with plastic wrap to avoid a skin forming and set aside to cool.
Step 2: (Optional) Make Homemade Ladyfingers
If you want to make your own ladyfingers, start by beating egg yolks with half the sugar until pale and fluffy. Whip the egg whites with the remaining sugar gradually until shiny stiff peaks form, creating a delicate meringue. Gently fold flour and corn starch into the yolk mixture, then carefully incorporate the meringue in two stages to keep the batter airy.
Pipe finger-shaped pieces on a parchment-lined tray and bake at 200°C (392°F) for 10 minutes until lightly golden. Allow to cool on a rack before assembling.
Step 3: Make the Strawberry Coulis
Simmer strawberry puree with sugar and lemon juice for a few minutes until slightly thickened. Let it cool to room temperature to brush onto your ladyfingers, giving them a lovely moistness and enhancing the strawberry flavor without sogginess.
Step 4: Create the Mousseline Cream
Whip room temperature butter until creamy and begin folding in the cooled pastry cream in four parts, combining until the mousseline reaches a light yet stable consistency. Be careful not to overwhip as this can break the texture.
Step 5: Assemble Your Strawberry Charlotte Cake Recipe
Set up an 18cm (7-inch) mousse ring lined with an acetate cake collar for smooth sides. Arrange ladyfingers around the edges tightly, then place a base layer on the bottom—trim if necessary for a snug fit. Lightly drizzle the strawberry coulis over the ladyfingers to soften them just right.
Pipe half the mousseline cream over the base, sprinkle pieces of fresh strawberry, then add a second layer of ladyfingers. Drizzle more coulis and pipe the remaining cream on top, smoothing the surface with a spatula. Chill in the fridge for at least four hours or overnight to let the flavors meld and the cake to set.
Step 6: Final Decoration
Remove the mousse ring carefully, then decorate the cake generously with whole fresh strawberries, sprigs of mint, and lovely edible flowers for that wow factor. Your Strawberry Charlotte Cake Recipe is now ready to impress!
How to Serve Strawberry Charlotte Cake Recipe
Garnishes
To elevate the presentation, fresh strawberries and edible flowers add color, texture, and a natural sweetness that complements the feminine beauty of the cake. A few bright mint leaves add freshness and aroma, making every slice feel like a celebration.
Side Dishes
Serving this cake alongside a simple dollop of lightly whipped cream or a scoop of vanilla ice cream enhances the creamy textures and balances the tangy strawberry notes. For an extra touch, a small cup of berry coulis on the side allows guests to add more fruity syrup if desired.
Creative Ways to Present
Consider cutting the cake into neat, generous slices and serving them on pastel-colored plates for a spring vibe. You can also layer mini versions in clear glasses with additional fresh berries and a spoon of coulis on top, offering an individual take on this delightful Strawberry Charlotte Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Charlotte Cake Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. This will maintain the creamy texture and prevent the fresh berries from drying out while allowing the cake to stay fresh for up to three days.
Freezing
Although this cake is best enjoyed fresh, you can freeze it wrapped in plastic wrap and foil for up to one month. Thaw it slowly in the refrigerator overnight before serving to keep the mousseline cream’s delicate smoothness intact.
Reheating
This cake is meant to be served chilled, so reheating is not recommended. The textures and flavors shine most brightly when cool and creamy.
FAQs
Can I use store-bought ladyfingers?
Absolutely! Store-bought ladyfingers work perfectly and save you time without sacrificing taste or texture in this Strawberry Charlotte Cake Recipe.
What can I substitute for fresh strawberries?
Frozen strawberries can be used for the puree and cake layers, just thaw and drain excess liquid to avoid sogginess while still enjoying that authentic strawberry flavor.
How long does this cake need to chill?
Chilling for at least four hours is essential to let the mousseline cream set properly and for the ladyfingers to absorb the coulis without becoming too soggy.
Can I make this cake dairy-free?
This recipe relies on butter and whole milk, but you can experiment with dairy-free alternatives like coconut cream and plant-based butters—just keep in mind this will slightly change the texture and flavor.
Is it better to make the ladyfingers from scratch?
Homemade ladyfingers add a personal touch and delicate freshness, but store-bought ones are a wonderful shortcut that still delivers a delicious Strawberry Charlotte Cake Recipe.
Final Thoughts
This Strawberry Charlotte Cake Recipe is truly a showstopper, combining the elegance of a classic dessert with the bright, fresh flavors of strawberry in every luscious bite. It’s a recipe that invites you to slow down and enjoy a moment of pure sweetness, shared with friends or savored alone. Don’t hesitate to make this stunning cake your own; once you try it, it will become a beloved tradition in your kitchen.
Print
Strawberry Charlotte Cake Recipe
- Total Time: 5 hours (including chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This elegant Strawberry Charlotte Cake features layers of delicate ladyfingers, a luscious strawberry-infused mousseline cream, and a vibrant strawberry coulis. Perfectly assembled with fresh strawberries and edible flowers, this no-bake mousse cake is a stunning dessert that requires refrigeration to set and develop its flavors over a few hours. Ideal for special occasions or a sophisticated treat.
Ingredients
Ladyfingers
- 27 pieces Ladyfingers (220g / 8oz store-bought or homemade)
- 4 Eggs (white and yolk separated for homemade ladyfingers)
- 100 g Granulated sugar (divided for homemade ladyfingers)
- 60 g Pastry flour (sifted, for homemade ladyfingers)
- 50 g Corn starch (sifted, for homemade ladyfingers)
- Pinch of salt
Strawberry Coulis
- 200 g Strawberry puree (fresh or frozen)
- 60 g Granulated sugar
- 1 Tablespoon Lemon juice
Pastry Cream
- 375 g Whole milk
- 75 g Granulated sugar
- 60 g Egg yolk (approx. yolk of 3–4 eggs)
- 20 g Corn starch
- 20 g All-purpose flour
- 1 Teaspoon Vanilla bean paste
- 75 g Unsalted butter (soft, to mix into hot pastry cream)
Mousseline Cream
- 75 g Unsalted butter (soft, to whip into pastry cream)
Assembly and Decoration
- 150 g Fresh strawberries (cut into pieces)
- Fresh strawberries (for decoration)
- Mint (for garnish)
- Edible flowers (for garnish)
Instructions
- Prepare the Pastry Cream: In a large bowl, whisk together the sugar and egg yolks until slightly fluffy, about 1-2 minutes. Mix in the cornstarch, flour, and vanilla bean paste until smooth. Heat the milk in a saucepan over medium heat until it reaches a simmer, then gradually pour it into the egg mixture while whisking vigorously. Return the mixture to the pan and cook over medium heat, whisking constantly, until it thickens—about 1 minute after boiling. Strain if necessary to remove lumps.
- Incorporate Butter into Pastry Cream: Add the 75 g soft unsalted butter in three stages to the hot pastry cream, mixing thoroughly with a rubber spatula after each addition until smooth. Cover with plastic wrap pressed directly onto the surface and let cool completely.
- Make Homemade Ladyfingers (Optional): Preheat the oven to 200°C (392°F). Beat 4 egg yolks with half the sugar until pale and fluffy. Whip the egg whites with the remaining sugar to shiny stiff peaks. Fold sifted pastry flour and cornstarch into the yolk mixture until combined, then gently fold in the meringue in two stages. Pipe 28 equal finger shapes onto a baking tray and bake for 10 minutes. Cool on a rack. Alternatively, use store-bought ladyfingers.
- Make Strawberry Coulis: In a saucepan, cook strawberry puree with sugar and lemon juice over medium heat until slightly thickened. Allow to cool to room temperature.
- Prepare Mousseline Cream: Whip the remaining 75 g of soft butter for 1-2 minutes until smooth. Gradually add the cooled pastry cream in four batches, whipping gently to a stable but fluffy texture. Avoid overwhipping to prevent the cream from becoming runny.
- Assemble the Cake: Set an 18 cm (7 inch) mousse cake ring lined with an acetate collar for smooth sides. Arrange ladyfingers tightly along the ring’s side and on the bottom, trimming as needed. Drizzle the ladyfingers with strawberry coulis cautiously to soften without sogginess. Pipe half the mousseline cream over the base layer, then scatter the cut strawberries on top.
- Add Second Layer: Top with another layer of ladyfingers, drizzle with more coulis, then pipe the remaining mousseline cream to fill and smooth the surface with an offset spatula.
- Chill to Set: Refrigerate the assembled cake for at least 4 hours or overnight to allow it to set firmly.
- Finish Decoration: Remove the mousse ring and acetate collar. Decorate the top with fresh strawberries, edible flowers, and mint leaves for an elegant presentation.
- Storage: Keep the cake refrigerated and consume within 2-3 days for optimal freshness.
Notes
- For best results, use fresh strawberries for puree and decoration during strawberry season.
- Ensure all dairy ingredients and eggs are at room temperature before mixing to avoid curdling.
- When cooking the pastry cream, keep stirring continuously to prevent lumps and burning.
- You can use store-bought ladyfingers to save time, but homemade gives a softer texture and fresher taste.
- Do not over-whip the mousseline cream; it should be fluffy but stable.
- Cover plastic wrap directly on pastry cream surface to prevent skin formation.
- Acetate collar helps give sharp, professional-looking sides to the cake.
- Chill the assembled cake well for proper setting; this also enhances flavor melding.
- Decorate just before serving to keep the strawberries fresh and vibrant.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
