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Strawberry Charlotte Cake Recipe

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4 from 73 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Chill to Set: Refrigerate the assembled cake for at least 4 hours or overnight to allow it to set firmly.
  9. Finish Decoration: Remove the mousse ring and acetate collar. Decorate the top with fresh strawberries, edible flowers, and mint leaves for an elegant presentation.
  10. 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

Find it online: https://quickandsweetrecipes.com/strawberry-charlotte-cake-recipe/