There’s something undeniably charming about a strawberry charlotte cake. This elegant dessert, with its origins in 19th-century France, combines the lightness of ladyfingers with the lusciousness of fresh strawberries and creamy filling. It’s a showstopper that never fails to impress at gatherings.
I love how the strawberry charlotte cake brings together simple ingredients to create a dessert that’s both beautiful and delicious. The contrast of textures—from the soft, airy ladyfingers to the smooth, rich filling—makes each bite a delightful experience. Plus, who can resist the vibrant red of fresh strawberries peeking through the layers?
What is a Charlotte Cake?
A Charlotte cake is a classic French dessert traditionally enjoyed since the 19th century. It is a versatile creation that typically features a lining of ladyfingers or sponge cake, which encases a luscious filling of fruit and cream. The outer layer of the cake, made from ladyfingers, helps maintain its structure and adds a delightful contrast of textures.
The basic components of a Charlotte cake can be broken down as follows:
- Ladyfingers or Sponge Cake Lining: This forms the exterior wall of the Charlotte cake, providing a structured shell that holds the filling in place.
- Fruit Filling: Fresh fruit, such as strawberries, is often used to add a burst of flavor and color. The fruit layer sits inside the ladyfinger lining.
- Creamy Filling: A smooth and creamy component, which could be made from whipped cream, custard, or mousse, fills the center of the cake. This layer adds richness and a melt-in-your-mouth texture.
- Garnishes: The top of the cake is typically adorned with more fresh fruit or dusted with powdered sugar to enhance its visual appeal.
Creating a Charlotte cake involves careful layering and assembly to ensure it maintains its shape. The balance of light, spongy ladyfingers, the sweet burst of fresh fruit, and the decadence of the creamy filling make it a memorable dessert experience.
Ingredients
To create the perfect strawberry charlotte cake, you’ll need specific ingredients divided into four main components. Gather everything in advance to ensure a smooth baking process.
For the Ladyfinger Cookies
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Powdered sugar, for dusting
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Bavarian Cream
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 1/2 cups heavy cream, whipped
- 1 cup fresh strawberries, halved
- 1/2 cup mint leaves (optional)
- Powdered sugar, for dusting (optional)
Equipment Needed
For a successful strawberry charlotte cake, having the right equipment is crucial. Here’s what you’ll need:
- Mixing Bowls: Ensure you have a variety, particularly large and medium-sized, for mixing and prepping different components.
- Whisk: A sturdy whisk is essential for whipping the cream and other mixtures to the right consistency.
- Electric Mixer: If you prefer efficiency, an electric mixer will save time and effort, especially for beating the egg whites or cream.
- 9-inch Springform Pan: The pan’s removable sides make it easier to unmold the delicate cake without damaging its structure.
- Pastry Bag with a Round Tip: Necessary for piping the ladyfinger batter uniformly. This ensures they bake evenly and look consistent.
- Spatula: For gently folding ingredients and spreading the cream and fillings.
- Knife and Cutting Board: Use these to slice strawberries and other elements cleanly and precisely.
- Plastic Wrap: You’ll need this for covering the cake while it sets in the fridge.
- Fine Mesh Sieve: To sift dry ingredients, ensuring there are no lumps and providing a smoother batter.
Having these tools on hand will streamline your baking process, helping to create a flawless strawberry charlotte cake.
Instructions
Let’s walk through the steps to create a beautiful and delicious strawberry charlotte cake, ensuring every detail is covered from preparation to the final touches.
Prep
- Gather all your ingredients and equipment.
- Preheat the oven to 350°F (175°C).
- Line the bottom of your springform pan with parchment paper.
- Separate the egg whites from the yolks, placing them in separate bowls.
- Wash and hull fresh strawberries, then set them aside.
Make the Ladyfinger Cookies
- In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add 1/2 cup granulated sugar, continuing to beat until stiff peaks form.
- In another bowl, whisk together 4 egg yolks and the remaining 1/2 cup of sugar until thick and pale.
- Gently fold the egg yolk mixture into the egg whites.
- Sift 1 cup of all-purpose flour over the mixture and gently fold to combine.
- Transfer the batter to a pastry bag fitted with a round tip.
- Pipe 3-inch long strips onto a parchment-lined baking sheet.
- Dust with powdered sugar and bake for 10-12 minutes until golden.
- Allow the cookies to cool completely on a wire rack.
Prepare the Strawberry Filling
- Chop about 1 lb of strawberries into small pieces.
- In a saucepan, combine the chopped strawberries with 1/4 cup of sugar and 1 tablespoon of lemon juice.
- Cook over medium heat until the strawberries break down and the mixture thickens, about 10 minutes.
- Pass the mixture through a fine mesh sieve to remove seeds and create a smooth puree.
- Allow the puree to cool to room temperature.
Create the Bavarian Cream
- In a small bowl, sprinkle 1 tablespoon of gelatin over 1/4 cup of cold water and let it bloom.
- In a medium saucepan, heat 1 cup of milk over medium heat until just boiling.
- In a separate bowl, whisk together 4 egg yolks and 1/2 cup of sugar until pale.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Allow the mixture to cool slightly before folding in 1 cup of whipped cream and the prepared strawberry puree.
Assemble the Cake
- Line the sides of the springform pan with ladyfinger cookies, flat side facing in.
- Arrange a layer of ladyfinger cookies at the bottom of the pan as well.
- Spoon half of the Bavarian cream over the bottom layer of ladyfingers.
- Add a layer of sliced strawberries over the cream.
- Repeat with another layer of ladyfingers, followed by the remaining Bavarian cream.
- Smooth the top with a spatula.
Add the Finishing Touches
- Wash, hull, and halve additional strawberries for the top.
- Arrange the strawberries attractively on the surface of the cake.
- Optionally, brush with a thin layer of warmed, sieved strawberry jam for a glossy finish.
- Cover the assembled cake with plastic wrap.
- Refrigerate for at least 4 hours, or until set.
- Once set, remove from the springform pan.
- Slice and serve chilled, enjoying the fresh strawberry flavor and creamy texture.
Storage and Make-Ahead Tips
Proper storage ensures that your strawberry charlotte cake maintains its delightful flavor and texture. Here are my tips for storing and making the cake ahead:
Storing the Cake
- Refrigeration: Store the cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out and absorbing any fridge odors. The cake will remain fresh for up to 3 days.
Freezing the Cake
- Preparations for Freezing: If you need to store it longer, you can freeze the strawberry charlotte cake. Before freezing, wrap the entire cake securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Freezing Duration: The cake can be frozen for up to 2 months. When you are ready to serve, thaw the cake in the refrigerator overnight.
- Ladyfinger Cookies: Bake the ladyfinger cookies up to 3 days in advance. Store them in an airtight container at room temperature until you’re ready to assemble the cake.
- Strawberry Filling and Bavarian Cream: Both components can be prepared a day before. Store them in the refrigerator in separate airtight containers.
- Assembly: You can assemble the cake a day ahead. This gives the flavors time to meld beautifully. Once assembled, keep the cake refrigerated until serving.
- Decorating Last Minute: Add the fresh strawberry toppings and the glossy strawberry jam finish just before serving to maintain the fresh appearance and vibrant color.
Utilizing these storage and make-ahead tips will ensure your strawberry charlotte cake retains its deliciousness, whether you prepare it ahead of time or enjoy leftovers.
Conclusion
Creating a strawberry charlotte cake is truly a rewarding experience. From the moment you gather your ingredients to the final touches of decoration, every step is an opportunity to craft a dessert that’s both delicious and visually stunning. The balance of ladyfinger cookies, strawberry filling, and Bavarian cream creates a harmonious blend of flavors and textures that will impress any guest.
By following the storage and make-ahead tips, you can ensure that your cake remains fresh and delightful, whether you’re preparing it in advance or savoring leftovers. With a bit of patience and attention to detail, you’ll find that making this elegant dessert is well worth the effort. Enjoy the process and the delicious results!