Master the Art of French Patisserie: The Ultimate Strawberry Charlotte Cake Recipe
Immerse yourself in the world of classic French desserts with this exquisite Strawberry Charlotte Cake, known in France as “Charlotte aux Fraises.” This iconic pastry is the quintessential summer treat, offering a delightful combination of fresh, vibrant strawberries, a light and airy strawberry Bavarian cream, and delicate homemade Ladyfinger Biscuits. The result is a truly elegant, creamy, and remarkably light celebration cake that promises to captivate your family and guests alike.
Why You’ll Adore This French Strawberry Charlotte Cake
There’s a reason the Strawberry Charlotte Cake holds a special place in French patisserie – it’s an absolute showstopper! This recipe combines simple yet elegant components to create a dessert that is both visually stunning and incredibly delicious. Picture delicate Ladyfinger cookies forming a charming exterior, cradling a rich, fruity Strawberry Bavarian Cream mousse, generously studded with fresh, juicy strawberries. It’s the perfect blend of textures and flavors that screams summer celebration.
Whether you’re planning a birthday party, a garden gathering, or a sophisticated afternoon tea, this French Strawberry Cake is guaranteed to impress. Its fresh, light profile makes it a refreshing alternative to heavier cakes, while its elegant presentation offers that sought-after “wow” factor. Forget complex techniques; with our clear instructions, you’ll achieve bakery-quality results right in your own kitchen.
What Exactly is a Charlotte Cake? Unveiling the “Charlotte aux Fraises”
At its heart, a Charlotte is a timeless European dessert often presented as a ‘moulded cake’. The “Charlotte aux Fraises” specifically refers to a Strawberry Charlotte Cake. This elegant dessert is typically characterized by a decorative exterior of Ladyfinger Biscuits (also known as “biscuits cuillère” or “boudoirs” in French) which encase a rich, creamy filling and fresh fruits.
The structure of a Charlotte is what makes it so distinctive. The delicate Ladyfinger biscuits form both the sturdy base and the beautiful, tall edges of the cake. This edible casing is then filled with a delectable mousse or cream, often flavored with fruits like strawberries, raspberries, or peaches. Beyond fruit-based options, Charlottes can also feature indulgent fillings such as rich chocolate or aromatic coffee mousses, making them incredibly versatile for any palate or season. Our Strawberry Charlotte focuses on the refreshing combination of tender biscuits, a smooth strawberry cream, and an abundance of fresh, ripe strawberries.
Crafting Your Strawberry Charlotte: Key Components
To master this delightful French Strawberry Charlotte Cake, you’ll focus on three main elements. Each component plays a crucial role in creating the perfect balance of flavor and texture:
- Ladyfinger Biscuits: These delicate sponge biscuits form the structural base and elegant sides of the cake. For an extra layer of texture, you can also strategically place bits of them within the cake’s creamy layers.
- Strawberry Bavarian Cream: This is the heart of our Charlotte. A luxurious Bavarian Cream, infused with the natural sweetness of strawberries, provides a light, airy, and utterly irresistible filling. It’s similar to a Strawberry Mousse Cake but elevated with the addition of egg yolks and cream for a richer, more stable consistency.
- Fresh Strawberries: The star of the show! Diced strawberries are layered within the cream, adding bursts of fresh fruitiness, while whole or sliced strawberries beautifully adorn the top of the cake, making it visually appealing and even more delicious.
The Essential Ladyfinger Biscuits (Biscuits Cuillère)
Ladyfinger cookies, known as “Biscuits Cuillère” or sometimes “Biscuits à la cuillère” or “Boudoirs” in French, are delicate, airy sponge biscuits with a distinct finger-like shape. Their light, egg-based texture makes them incredibly versatile for various desserts, including Charlottes, trifles, and even some versions of tiramisu. While store-bought options exist, homemade Ladyfingers offer a superior freshness and a delightful, subtle crunch that truly elevates your Charlotte.
Ingredients for Perfect Ladyfingers
Creating these airy biscuits requires just a few pantry staples (scroll down to the recipe card for exact quantities):
- Eggs: You’ll need both whites and yolks, separated. The whites are whipped into a meringue for lightness, while the yolks provide richness and color.
- Caster Sugar: Fine granulated sugar helps stabilize the egg whites and adds sweetness.
- Plain / AP Flour: Provides structure to the sponge.
- Cornstarch: Contributes to the delicate, tender crumb of the biscuits.
Pro Tip: You’ll use more egg whites than yolks for the Ladyfingers. Don’t discard the extra yolks – they are essential for making the luxurious Strawberry Bavarian Cream!
Gluten-Free Option: For those with dietary restrictions, simply substitute the plain flour with an equal amount of cornstarch. The biscuits will still turn out beautifully light and delicious!
Step-by-Step Guide to Homemade Ladyfinger Cookies
While a stand mixer makes the process easier, Ladyfingers can certainly be made with a hand mixer, or even by hand if you enjoy a good arm workout whipping egg whites!
- Prepare your Eggs: Carefully separate the Egg Whites from the Yolks. Remember to save those extra yolks for your Strawberry Cream!
- Whip the Meringue: In a clean, dry bowl, whip the egg whites until they form soft peaks. Gradually incorporate the Caster Sugar, continuing to beat until you achieve glossy, stiff peaks. This meringue is the key to light Ladyfingers.
- Fold in Yolks and Dry Ingredients: Gently whisk in the Egg Yolks. Then, carefully fold in the sifted Flour and Cornstarch. It’s crucial to stop mixing as soon as these ingredients are just combined to avoid deflating the airy egg whites.
- Prepare for Piping: Transfer the batter into a large piping bag fitted with a large round piping tip. Prepare two flat baking trays by lining them with baking paper.
- Pipe the Base: On one baking sheet, trace the outline of your pastry ring (the one you’ll use for assembly) onto the baking paper, then flip the paper over. Pipe the Ladyfinger batter in a tight spiral, starting from the center of the drawn circle and working your way outwards, stopping about 2cm (0.8 inches) from the edge. This will be the base of your Charlotte.
- Pipe the Edges: On the second tray, pipe continuous lines of batter, side-by-side, to create long strips. These strips should be approximately the same height as your pastry ring. Ensure you utilize all remaining batter to create enough strips to encircle your entire cake.
- Bake and Cool: Bake the Ladyfingers for about 8 to 10 minutes, or until they are lightly puffed and golden brown. Once baked, carefully transfer them to a cooling rack, still on the baking paper, and allow them to cool completely before handling.
The Luscious Strawberry Bavarian Cream (Crème Bavaroise)
The filling is undoubtedly the star of any Charlotte. While some recipes opt for simple whipped cream or a traditional Crème Patissière (Pastry Cream) or even a Mousseline cream, I find that a Bavarian Cream offers the ideal balance. It’s significantly lighter than a heavy pastry cream yet far more flavorful and luxurious than plain whipped cream, providing a beautifully smooth and stable consistency perfect for a molded cake.
A Bavarian Cream (or Crème Bavaroise) is essentially a classic Crème Anglaise (custard sauce) enriched with gelatine for structure and then lightened with whipped cream. This method creates a delicately firm yet melt-in-your-mouth texture that can be easily flavored with a variety of ingredients – from fresh fruits to rich chocolate or aromatic extracts. For our Strawberry Charlotte, we infuse this elegant cream with pure strawberry goodness.
Ingredients for a Velvety Strawberry Bavarian Cream
This recipe cleverly adapts the classic Bavarois, substituting the traditional dairy cream in the Crème Anglaise base with a vibrant strawberry purée. Here’s what you’ll need for your Strawberry Bavarois Cream (scroll down to the recipe card for exact quantities):
- Fresh (or frozen) Strawberries: Blended and sieved to create a smooth, intensely flavored purée.
- Vanilla: Paste, extract, or fresh vanilla bean will enhance the strawberry flavor.
- Caster Sugar: To sweeten the cream and balance the fruit’s tartness.
- Egg Yolks: These provide richness and contribute to the custard base.
- Gelatine Powder: Crucial for setting the cream and giving it that signature Bavarian Cream texture.
- Heavy / Thickened Cream: Whipped and folded in for an ethereal lightness.
Mastering the Strawberry Bavarian Cream
The process for making this Strawberry Bavarian Cream is similar to other Bavarian Cream desserts, like a Chocolate Bavarois Cream Cake, with a fruity twist:
- Prepare the Strawberry Purée: Blend your Strawberries until perfectly smooth, then pass the liquid through a fine-mesh sieve to remove all seeds and pulp. For convenience, you can also use a pre-made Strawberry Coulis.
- Gently Heat: Pour the sieved strawberry purée into a small pot along with the Vanilla. Heat this mixture over low heat until it just begins to simmer.
- Whisk Yolks and Sugar: In a separate bowl, whisk together the Egg Yolks and Caster Sugar until light and creamy. Once the strawberry mixture simmers, slowly pour a small amount of the hot strawberry liquid into the egg yolk mixture while continuously whisking to temper the yolks. Then, pour the tempered yolk mixture back into the pot with the remaining strawberry liquid.
- Thicken the Custard: Continue to stir the mixture constantly with a stiff spatula (avoid a whisk to prevent adding too much air) over low heat until the cream noticeably thickens. It should coat the back of a spoon. Immediately remove from heat to prevent curdling.
- Add Gelatine and Chill: In a small bowl, mix the Gelatine Powder with a tiny bit of cold water to bloom it, then whisk it into the warm strawberry cream until fully dissolved and smooth. Cover the surface of the cream directly with plastic wrap to prevent a skin from forming, and place it in the fridge to cool down to room temperature.
- Fold in Whipped Cream: Once the strawberry base reaches room temperature (it should still be liquid but no longer warm), gently whip the Heavy Cream until it forms soft peaks. Carefully and gradually fold the whipped cream into the cooled strawberry mousse in three or four additions, preserving its airy texture.
Crucial Temperature Note: Ensure the strawberry cream is at room temperature before folding in the whipped cream. If it’s too warm, it will melt the whipped cream; if it’s too cold, the gelatine will have already set, making it impossible to achieve a smooth, light texture.
Essential Tools for Your Charlotte Cake Journey
To successfully assemble this elegant French dessert, a few key utensils will make the process smooth and enjoyable:
- A Large Pastry Ring: I recommend a 25x5cm (10×2 inch) size. This ring will give your Charlotte its perfect round shape and hold the Ladyfingers securely. A large round springform pan can also be used as an alternative.
- Optional: Acetate Strips: Lining the inside of your pastry ring with acetate strips creates a perfectly smooth finish on the cream, making for a cleaner release and a more professional look.
- Large Piping Bag with Large Round Piping Tip: Essential for piping uniform Ladyfinger biscuits for both the base and sides of your cake.
- Small Offset Spatula: This tool is invaluable for evenly spreading the Bavarian cream and achieving a smooth, professional top layer.
Strawberry Charlotte Cake: Storage & Make-Ahead Tips
How to Store This Cake
To maintain its freshness and delightful texture, your Strawberry Charlotte Cake must be kept refrigerated. It will remain delicious for up to 3 days in the fridge. To prevent it from absorbing any unwanted odors from other foods, ensure the cake is well covered with plastic wrap, or stored within a large, airtight container.
Can You Make It in Advance?
Yes, this cake can be prepared in advance, making it a convenient option for entertaining. I recommend assembling it 24 to 48 hours before serving for optimal freshness and structural integrity. Beyond 48 hours, the delicate Ladyfinger biscuits may begin to soften too much from the cream, potentially affecting the texture.
For even greater convenience, you can prepare the Ladyfinger biscuits up to 2 days ahead of time. Once baked and cooled, store them in an airtight container at room temperature. The Strawberry Bavarian Cream, however, should be prepared just before assembling the cake. Since it contains gelatine, it will begin to set once refrigerated, making it difficult to work with if made too far in advance.
Can I Freeze a Charlotte?
Unfortunately, freezing this Strawberry Charlotte Cake is not recommended. The delicate texture of the Ladyfinger biscuits and the creamy consistency of the Bavarian cream tend to suffer during the freezing and thawing process, often resulting in a soggy texture and a less appealing appearance.
Frequently Asked Questions (FAQs)
Absolutely! While homemade Ladyfingers offer a unique freshness and tender crumb, store-bought ones are a convenient alternative. Keep in mind that commercially produced Ladyfingers often have a slightly different texture and might be coated in a thin layer of white sugar.
If you’re using individual store-bought cookies for the sides, simply arrange them closely together to form the cake’s border. For the base, you might need to break them into smaller pieces to fit, or even lightly soak them in a liquid (like a fruit syrup or a touch of rum) to help them mold into a crust.
You can certainly use a dedicated Charlotte Cake Pan, but it’s not strictly necessary. Many bakers, including myself, find that using a simple pastry ring (or springform pan) makes the assembly process much easier. Charlotte pans often have fluted edges, which can sometimes make fitting the Ladyfinger cookies snugly a bit challenging. A smooth-sided ring allows for a more straightforward arrangement of the biscuits.
Yes, frozen strawberries work perfectly fine for making the strawberry purée for the Bavarian cream. Just be sure to thaw them first, and you might need to simmer the purée slightly longer to reduce any excess water content before incorporating it into the egg yolk mixture.
Assembling Your Elegant Strawberry Charlotte Cake
With all your components ready – perfectly baked Ladyfingers and luscious Strawberry Bavarian Cream – it’s time to bring your Charlotte to life. Ensure all your preparations are within easy reach for a smooth assembly process:
- Set up your Ring: Place your Pastry Ring onto a flat serving tray or plate. If using, line the inside edges of the ring with acetate strips for a flawless finish.
- Arrange the Base and Edges: Gently place the round Ladyfinger base squarely in the center of the pastry ring. Then, carefully arrange the Ladyfinger biscuit strips around the inner circumference of the ring, creating the elegant sides of the cake. It’s crucial that these fit together snugly – a tight fit will prevent the cake from potentially cracking or spreading when the ring is removed.
- First Layer of Cream: Pour approximately half of the prepared Strawberry Cream over the Ladyfinger base. Use a small offset spatula to gently spread and flatten the cream into an even layer.
- Add Diced Strawberries: Generously scatter the diced fresh strawberries over the cream layer. If you have any small leftover Ladyfinger biscuit pieces, you can chop them and add them here for an extra textural dimension.
- Second Layer of Cream: Carefully pour the remaining Strawberry Bavarian Cream over the diced strawberries, once again using your offset spatula to spread it evenly and smooth the top surface.
- Optional Coulis Drizzle: For an extra touch of flavor and moisture, you can optionally drizzle some Strawberry Coulis or sauce over the top cream layer before decorating with whole strawberries.
- Decorate with Fresh Strawberries: Slice the bottom off large, fresh strawberries so they can stand flat. Arrange these hulled strawberries decoratively over the top cream layer, sliced side down, to create a beautiful crown for your Charlotte.
- Chill to Set: Place the assembled cake in the fridge to set for at least 2 to 3 hours. This chilling time is essential for the Bavarian cream to firm up properly.
- Serve with Flair: Before serving, consider sprinkling some desiccated coconut, dark chocolate shavings, and/or fresh mint leaves over the strawberries for added visual appeal and flavor. Carefully remove the pastry ring (and acetate strip, if used) just before presenting your magnificent Charlotte.
Beyond Strawberry: Charlotte Cake Variations
While the Strawberry Charlotte is undeniably a classic, the beauty of this French dessert lies in its adaptability. Once you’ve mastered this recipe, don’t hesitate to experiment with other delightful variations:
- Raspberry Charlotte: Swap strawberries for fresh raspberries in the Bavarian cream and filling for a tangy and vibrant twist. A raspberry coulis drizzle would be perfect!
- Peach Charlotte: Use ripe, pureed peaches for the cream, and layer with fresh peach slices.
- Chocolate Charlotte: Replace the fruit purée in the Bavarian cream with melted dark chocolate for an intensely rich and decadent dessert.
- Mixed Berry Charlotte: Combine various summer berries like blueberries, raspberries, and blackberries for a colorful and flavorful medley.
- Coffee Charlotte: Infuse the Bavarian cream with strong espresso or coffee extract for a sophisticated, aromatic dessert.
Each variation offers a unique experience, proving that the Charlotte cake is a versatile canvas for your culinary creativity.
Discover More French Pastry Delights
If you’ve enjoyed the journey of making this Strawberry Charlotte Cake, you’re sure to love exploring other authentic French pastry recipes:
- Easy Raspberry Coulis
- Classic Profiteroles
- Lemon Meringue Cake
- Triple French Chocolate Tart
- Sablé Breton Cookies
- Choux à la Crème (French Cream Puffs)
- French Apple Tart
- Choux au Craquelin
- Strawberry Custard Tart
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Strawberry Charlotte Cake Recipe
Strawberry Charlotte Cake
Servings:
12 people
Author:
Sylvie
45 minutes
10 minutes
3 hours
Print Recipe
Ingredients
Ladyfinger Biscuits
- 7 Egg Whites
- 75 gr Caster Sugar
- 4 Egg Yolks
- 100 gr Plain / All-Purpose Flour
- 100 gr Cornstarch
Strawberry Bavarian Cream
- 200 gr Strawberries
- 3 Egg Yolks
- 50 gr Caster Sugar
- 1 teaspoon Vanilla Paste
- 8 gr (1 tbsp) Gelatine Powder
- 350 ml Heavy / Thickened Cream
Cake Filling
- 600 gr Fresh Strawberries, divided
Instructions
Ladyfinger Biscuits
- Preheat your oven to 180°C/350°F. Line two large baking trays with baking paper. On one sheet of baking paper, draw the outline of the pastry ring you will be using (see note 1 for size), then flip the paper over so the ink doesn’t touch the batter.
- In a stand mixer or with a hand mixer, whip the egg whites until they form soft peaks. Gradually add the caster sugar, a little at a time, continuing to beat until you achieve stiff, glossy peaks.
- Gently beat in the egg yolks. Then, carefully fold in the sifted plain flour and cornstarch. Mix only until just combined to avoid deflating the egg whites.
- Transfer the Ladyfinger biscuit batter into a large pastry bag fitted with a large round nozzle.
- To create the base of the cake: on the baking sheet with the drawn circle, pipe the batter in a spiral, starting from the center and working outwards, stopping about 2cm (0.8 inches) from the edge of the circle.
- To create the edges of the cake: on the second baking sheet, pipe continuous small lines of batter side-by-side in long rows. These strips should touch each other and be approximately the same height as your pastry ring (see note 2). Ensure you use all remaining batter for the side strips.
- Bake for 8 to 10 minutes, or until the biscuits are puffed and lightly golden. Transfer them to a cooling rack, still on the baking paper, and let them cool completely.
Strawberry Bavarian Cream
- Blend the fresh (or thawed frozen) strawberries until very smooth. Pour the liquid through a fine-mesh sieve to discard any seeds. Place the sieved strawberry purée in a small pot with the vanilla paste and heat on low (see note 3).
- In a separate bowl, whisk the egg yolks and caster sugar until light. When the strawberry purée begins to simmer, gradually whisk a small amount of the hot strawberry liquid into the egg yolk mixture to temper it, then pour the tempered mixture back into the pot with the remaining strawberry liquid. Continuously stir with a stiff spatula over low heat until the cream starts to thicken (see note 4). Remove from heat immediately.
- Mix the gelatine powder with a little bit of cold water in a small bowl and let it bloom for a couple of minutes. Then, whisk it into the warm strawberry cream until fully dissolved and smooth. Cover the surface directly with plastic wrap and place in the fridge to cool to room temperature (see note 5).
- Once the strawberry cream has reached room temperature (it should still be liquid), whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the strawberry cream in 3 or 4 additions until fully incorporated, preserving its lightness. Set aside.
Assembling the Charlotte Cake
- Place the Pastry Ring over a flat baking tray or the serving plate you intend to use. Optional: line the inside edge of the ring with an acetate strip.
- Dice about 200 gr of the fresh strawberries for the filling and set aside. Remove the hulls from the remaining strawberries for decoration and set aside.
- If necessary, trim the bottom of the Ladyfinger biscuit strips so they can sit flat and are roughly the same height as your pastry ring.
- Place the round Ladyfinger biscuit base inside the ring. Arrange the Ladyfinger biscuit strips tightly around the inside edge of the ring. Ensure they are packed in very snugly to prevent the cake from splitting (see note 6).
- Pour half of the Strawberry Bavarian Cream over the biscuit base. Evenly spread the diced strawberries (and any leftover cookie bits, cut into small cubes) over this layer.
- Pour the rest of the Strawberry Cream over the diced strawberries and use a small offset spatula to smooth the top surface.
- Decorate the top of the cream with the remaining hulled strawberries, placing them sliced-side down for a neat appearance. Place the entire cake in the fridge to set for at least 2 or 3 hours.
- Optional: Before serving, you can sprinkle some desiccated coconut, dark chocolate shavings, and/or fresh mint leaves over the fresh strawberries for extra garnish. Carefully remove the pastry ring before serving.
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Notes
- I used a 25cm wide, 5cm high Pastry Ring (approximately 10 inches wide by 2 inches high). A springform pan can be used as an alternative if you don’t have a pastry ring.
- Repeat the piping process until you’ve used all your Ladyfinger batter. Ensure you have enough strips to completely line the sides of your cake ring.
- If using a fresh vanilla bean, slice it lengthwise, scrape out the seeds, and add both the pod and seeds to the strawberry juice to infuse on low heat for 5 minutes before proceeding. Remove the pod before adding egg yolks.
- When thickening the cream over low heat, continuous stirring is key to prevent scrambling the egg yolks. To check if it’s thick enough, dip a spoon into the cream, draw a straight line across the back of the spoon with your finger. If the line holds and the cream doesn’t drip over it when the spoon is held vertically, it’s ready.
- The strawberry cream should be at room temperature – not warm and not yet set – before folding in the whipped cream. This ensures a smooth, light texture and prevents the whipped cream from deflating or the gelatine from setting prematurely.
- For a sturdy Charlotte, ensure the Ladyfinger strips are packed tightly against each other and the pastry ring. You might need to gently press two or three strips together to fit. A tight fit is essential to prevent the cake from collapsing or spreading when the ring is removed.
Nutrition (per serving)