a Stunning Strawberry Charlotte Cake

Welcome to the definitive tutorial for creating a masterpiece of French pastry: the Strawberry Charlotte Cake, or Charlotte aux Fraises. This breathtaking dessert, with its elegant wall of soft ladyfingers embracing a heart of creamy mousse and fresh strawberries, is more than just a cake, it’s an experience. It conjures images of sun-drenched Parisian afternoons and the chicest patisseries.

While its sophisticated look might seem intimidating, the beauty of the Charlotte is its surprising simplicity. At its core, this is a no-bake dessert (if you use store-bought ladyfingers), making it a perfect project for home bakers, especially when strawberries are bursting with flavor.

In this guide, we’ll demystify the process, covering everything from selecting the perfect ingredients and making homemade ladyfingers to mastering a silky Crème Mousseline filling. Let’s create something extraordinary together.

What Exactly is a Strawberry Charlotte?

A Charlotte is a classic European molded dessert. It’s built with a “wall” of sponge cake or biscuits and filled with a rich fruit purée or a luscious custard. The Charlotte aux Fraises is its most celebrated version, a perfect harmony of three key elements:

1. The Ladyfingers (Biscuits à la Cuillère): These light, dry, egg-based sponge biscuits form the cake’s signature border and base. They are designed to absorb moisture and flavor from the filling, softening into a delicate, cake-like texture. Making them from scratch adds an artisanal touch, but quality store-bought biscuits work beautifully for a quicker assembly.
2. The Filling: Our recipe features a classic Crème Mousseline. This is a luxurious French pastry cream enriched with whipped butter, creating a filling that is silkier and more stable than simple whipped cream. It delivers a decadent flavor and a texture that holds its shape flawlessly.
3. The Strawberries: Fresh strawberries are the undisputed star. We use them in two ways: cooked into a vibrant strawberry coulis for a concentrated burst of flavor, and layered fresh within the cake for a bright, juicy tartness. This dual approach creates a wonderful depth of flavor.

Why You’ll Adore This Recipe

• Absolutely Stunning: With its neat rows of ladyfingers and vibrant crown of strawberries, this cake is a true centerpiece guaranteed to wow your guests.
• Incredibly Delicious: The blend of soft sponge, silky vanilla cream, and sweet strawberries is a timeless combination that is both light and deeply satisfying.
• Surprisingly Simple: Don’t let its intricate appearance fool you. The steps are straightforward and based on assembly and patience, not complex baking techniques.
• Perfect for Any Occasion: From elegant birthdays and anniversaries to festive spring holidays like Easter or Mother’s Day, this cake elevates any celebration.
• No-Bake Friendly: Use store-bought ladyfingers and you won’t even need to turn on your oven—an ideal dessert for warmer months.

A Guide to Your Ingredients

The secret to an exceptional Charlotte lies in the quality of its components. Here’s what you’ll need:

For the Ladyfingers:

• Eggs: The foundation. Separated egg whites provide the airy structure, while the yolks add richness.
• Sugar: Granulated sugar stabilizes the egg whites and sweetens the yolks.
• Flour & Cornstarch: A blend of all-purpose flour and cornstarch creates a tender, delicate crumb—the hallmark of a perfect ladyfinger. Always sift to prevent lumps.

For the Crème Mousseline & Strawberry Coulis:

• Whole Milk: Full-fat milk is essential for a rich, creamy, and stable pastry cream.
• Egg Yolks: They provide luxurious flavor, a beautiful pale yellow color, and act as a natural emulsifier.
• Vanilla: A vanilla bean paste or high-quality extract is key. The paste offers intense flavor and beautiful black specks.
• Unsalted Butter: Use good-quality, room-temperature butter to achieve the signature light and airy “mousseline” texture.
• Strawberries: Choose ripe, fragrant berries for the best flavor. Fresh or frozen can be used for the coulis.
• Lemon Juice: A splash of freshly squeezed lemon juice brightens the strawberry flavor and balances the sweetness in the coulis.

Essential Equipment

• Adjustable Cake Ring or 7-inch (18cm) Springform Pan: Essential for achieving perfectly straight sides.
• Acetate Cake Collar: A professional’s secret for an ultra-clean finish. It lines the ring, ensuring the cake’s sides are perfectly smooth upon unmolding.
• Piping Bag with a Round Tip: For piping uniform ladyfingers and neatly assembling the filling.
• Electric Mixer (Stand or Hand): Crucial for whipping egg whites to stiff peaks and creating a silky Crème Mousseline.
• Digital Scale: Baking is a science. A digital scale ensures your measurements are precise for guaranteed success.

How to Make Your Strawberry Charlotte Cake

Part 1: Crafting Homemade Ladyfingers

1. Prepare: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper. You can draw 4-inch (10cm) guidelines on the paper for uniform biscuits.
2. Whip the Egg Whites: In a clean, large bowl, beat the egg whites until frothy. Gradually add half the sugar and beat on high until you have a thick, glossy meringue with stiff peaks.
3. Whip the Egg Yolks: In a separate bowl, beat the egg yolks with the remaining sugar until the mixture is pale, thick, and has tripled in volume.
4. Combine: Gently fold the yolk mixture into the egg whites with a spatula, stopping as soon as they are just combined to maintain as much air as possible.
5. Add Dry Ingredients: Sift the flour and cornstarch over the egg mixture. Fold gently until no streaks of flour remain.
6. Pipe and Bake: Transfer the batter to a piping bag with a large round tip. Pipe 4-inch (10cm) fingers onto your prepared sheets. Bake for 12-15 minutes, until golden and firm. Let cool completely on a wire rack.

Part 2: Preparing the Fillings

1. Make the Strawberry Coulis: In a saucepan, combine the strawberry purée, sugar, and lemon juice. Simmer over medium heat for 3-5 minutes until slightly thickened. Set aside to cool completely.
2. Start the Crème Mousseline (Pastry Cream): Whisk the egg yolks and sugar in a bowl until pale. Whisk in the cornstarch and flour. Meanwhile, heat the milk in a saucepan until simmering.
3. Temper the Eggs: Slowly pour the hot milk into the yolk mixture, whisking constantly to prevent scrambling.
4. Cook the Cream: Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously until it thickens to a pudding-like consistency.
5. Finish the Pastry Cream: Remove from heat and stir in the vanilla and half of the butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and let it cool completely to room temperature.
6. Create the Mousseline: In a large bowl, whip the remaining softened butter until light and creamy. Gradually add the cooled pastry cream, one spoonful at a time, whipping until the mixture is perfectly smooth and airy.

Part 3: Assembling Your Masterpiece

1. Prepare the Mold: Set your 7-inch cake ring on a serving plate and line the inside with an acetate collar.
2. Build the Walls and Base: Trim one end of each ladyfinger to create a flat base. Arrange them snugly, standing up, inside the ring with the rounded side facing out. Use more ladyfingers to create a solid base at the bottom.
3. First Layer: Drizzle some cooled strawberry coulis over the ladyfinger base.
4. Second Layer: Add half of the Crème Mousseline and spread it evenly.
5. Third Layer: Arrange a layer of fresh, sliced strawberries over the cream.
6. Fourth Layer: Place another layer of ladyfingers on top and drizzle with the remaining coulis.
7. Final Layer: Top with the remaining Crème Mousseline and smooth the surface with an offset spatula.
8. Chill (The Crucial Step!): Refrigerate the cake for at least 6 hours, or preferably overnight. This allows the filling to set and the ladyfingers to soften perfectly. Do not rush this step!

Pro Tips for a Flawless Finish

• Temperature is Key: For the smoothest Crème Mousseline, ensure the pastry cream and whipped butter are at the same room temperature before combining.
• Fold Gently: When making the batter, fold gently to retain air for a light, delicate texture.
• Don’t Over-Soak: A light drizzle of coulis is all you need. You want to add flavor without making the ladyfingers soggy.
• Pack Tightly: A snug fit for the ladyfingers provides structure and prevents any filling from leaking out.

Decorating and Storing Your Cake

Once fully set, carefully remove the cake ring and peel away the acetate collar to reveal the stunning, clean sides.

For a final flourish, decorate the top with a generous pile of fresh strawberries—whole, halved, or sliced. A few fresh mint leaves add a beautiful pop of color. To complete the classic patisserie look, tie a beautiful ribbon around the cake’s waist.

Serve chilled. The cake is best enjoyed within 2 days and should be stored in the refrigerator.