Treat yourself to a strawberry Charlotte cake or Charlotte aux fraises, the greatest classic of French desserts made with homemade sponge fingers, delicious strawberry mousse, and fresh strawberries.
This elegant and flavorful gourmet treat makes it the perfect choice for any occasion. It tastes delicious and keeps well under a cake dome in the refrigerator for a couple of days, though it is unlikely to last that long once you have tried a slice.
Jump to:
So with the arrival of fine weather and summer, consider making Charlotte aux fraises, a 100% homemade Strawberry charlotte.
Don't settle for store-bought spoon cookies. With a little effort, you can make these at home; they will be even better.
What is a Charlotte cake?
Charlotte cake, or gateau charlotte in French, is a traditional French dessert made with ladyfinger cookies (biscuits cuillères or biscuits à la cuillère), sponge cake, and filled with Bavarian cream.
Originally invented at the beginning of the 19th century and named after Princess Charlotte, the cake was made with brioche and filled with fruit compote.
The French version of Charlotte (aka Parisian Charlotte) was invented by French chef Antonin Carême who used spoon biscuits and Bavarian cream. The fruits were added later.
Strawberry Charlotte recipe
- Strawberry Charlotte cake is one of the greatest classics of the French pastry.
- This summertime dessert is perfect for a birthday cake or other special occasion. Whether for a garden party or a simple afternoon tea, it also hits the spot.
- Easy strawberry Charlotte recipe has a great option to master three pastries in a single recipe: sponge lady fingers, ladyfinger sponge, and Bavarian strawberry mousse.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: The recipe calls for large eggs at room temperature. Use an egg separator to separate the egg whites from the yolks while the eggs are chilled. Then bring both egg whites and yolks to room temperature.
- Sugar: Use caster or baker's sugar to make the sponge cake and granulated sugar for making strawberry mousse. To make granulated sugar superfine, process it in a food processor a few times.
- Flour: The recipe calls for all-purpose flour.
- Gelatin sheets (feuilles de gélatine) are a thickener for strawberry filling. Choose four gelatin sheets (200 bloom) or 8 g (almost 3 teaspoons) of gelatin powder. Note: 1 teaspoon of powdered gelatin equals 2.8 g.
- Cream: Opt for heavy cream or heavy whipping cream with at least 30% fat content for making whipped cream.
- Fresh strawberries (fraises fraîches): This Charlotte cake is filled with fresh strawberry mousse and decorated with halved strawberries. Instead of fresh fruits, you can use frozen berries for making strawberry filling, but not for decoration.
Recipe variations
- To make a no-bake Charlotte cake, consider using store-bought ladyfingers to line up the sides and bottom of the pan or Charlotte mold. Take inspiration from the Pear Charlotte cake recipe.
- Make a thin layer of small strawberry pieces on the cookie biscuit, then pour the cream.
- Instead of using fresh strawberries, swap them out for a different fruit (raspberries, peaches, mango, etc.) currently in season.
- Get creative with the decoration of your Charlotte. Read no how to decorate French Strawberry Tart for inspiration.
Note: You can consider making classic strawberry Charlotte with strawberry Bavarian cream. However, it is essential to note that the red hue of the strawberry puree may diminish when cooking the strawberry-flavored creme Anglaise for an extended period. Thus, the Bavarian cream may not retain its original red appearance.
How to make strawberry Charlotte
Preparing strawberry Charlotte cake includes a few steps: making sponge biscuits, preparing strawberry mouse (mousse de fraise), and assembling the cake.
Step 1. To make ladyfinger biscuits, preheat the oven to 340°C (170°C). Prepare two parchment sheets. Draw one circle of 8 inches (20 cm) in diameter with a pencil.
Step 2. On the second sheet of parchment paper, draw two strips 2.4 inches (6 cm) wide. Turn both sheets upside down and place them on two baking trays.
Step 3. To make the cake batter, pour egg whites into the bowl of a stand mixer fitted with a whisk attachment. Gradually add the caster sugar and beat until stiff peaks. Add egg yolks all at once and whisk until incorporated.
Step 4. Sift all-purpose flour over the bowl and gently mix using a spatula working from the bottom of the bowl to the top (photo 1).
Step 5. Transfer the batter to a pastry bag fitted with a large smooth tip of 10-12 mm in diameter (Ateco plain pastry tip 806) and pipe a spiral sponge starting from the center of the drawn circle (photo 2).
Step 6. Then pipe two long strips (aka bandoliers) about 13 inches (32 cm) diagonally, sticking piped cookies together (photo 3). Sprinkle the cake disk and strips generously with icing sugar.
Pro tip: To find out how long the strip should be, multiply the diameter of your cake ring by the number pi, which is 3.14. For example, for a ring of 8 inches (20 cm) in diameter, you will therefore need a strip of 8 inches x 3.14 = 25.1 inches, or 20 cm x 3.14 = 62.8 cm.
Step 7. Bake cake and sponge cookies in the middle of the oven (one sheet at a time) until slightly golden brown for 15 minutes. Let them cool down well (photo 4).
Pro tip: To be ready to pour the Bavarian mousse once it is made and isn't set, it is imperative to prepare the assembled cake ring in advance.
Step 8. Place an 8-inch (20 cm) cake ring 2 inches (5 cm) high on the serving plate. There is no need to line it with an acetate collar.
Step 9. Cut the strips at the base and the top so the cookies are 2 inches (5 cm) high. For a neat appearance, make a fresh cut of the sponge stips' ends.
Step 10. Line up the cake ring with the strips (powdered side facing the ring), adjusting the edges to fit perfectly tight into the mounting circle.
Step 11. Cut a spoon biscuit layer (couche de biscuits) about 7 inches (18 cm) in diameter (check if this size perfectly fits the bottom of the assembled ring) and place it down in the center of the circle, powdered side facing up (photo 5).
Step 12. To make the Bavarian strawberry mousse, soak gelatin leaves in a large bowl with very cold water.
Step 13. Puree strawberries using a potato masher or a food processor. Then pass the puree through a fine-mesh sieve: you should get 12.4 oz (350 g) seedless puree (photo 6).
Step 14. Pour strawberry puree (purée de fraises) with sugar into a heavy-bottomed small saucepan and bring over medium heat. With the first bubble, remove the pot from the heat, add well-drained gelatin (be careful not to crush it), and mix well.
Pro tip: Gelatin must be added to the fruit puree out of the heat!
Step 15. Pour the hot puree into a shallow dish and let it cool to room temperature (température ambiante), ideally to 73-86°F (23-30°C).
Pro tip: There is no need to cover the puree with plastic film (film plastique) to prevent skin formation, like in the case of Italian pastry cream or creme Anglaise.
Step 16. Meanwhile, pour cold heavy cream into the cold bowl of a stand mixer and whip the cream until soft peaks (photo 7). It must remain very flexible.
Pro tip: Read about the soft peaks stage and how to make the perfect sugar-free whipped cream.
Step 17. Gently add the cooled strawberry puree to the whipped cream in a few additions and mix with a spatula or hand whisk.
Step 18. To assemble the charlotte, pour Bavarian strawberry mousse into the assembled cake ring lined with cookie biscuits (photo 8).
Pro tip: As a classical culinary custom, sponge cookie strips should be elevated slightly above the Charlotte filling.
Step 19. Smooth the top of the cream with a small offset spatula and refrigerate Charlotte for 6-8 hours. Decorate the top of the cake with halved strawberries.
Pro tip: You can refrigerate undecorated Charlotte overnight, not covering it with plastic wrap. However, decorating the top of the cake on the day of serving is highly recommended to maintain its freshness and appeal.
Step 20. Optionally, brush strawberries with a clear glaze to preserve fruit and bring a shiny appearance. Alternatively, dust the top of the strawberries and Charlotte's edges with icing sugar (sucre glace) before serving.
Expert Tips
- Adjust a sponge biscuit disk, ensuring it perfectly fits inside the cake ring with the baked sponge strips. It must sit very tight to prevent the mousse from escaping.
- Beat heavy cream until soft peaks; avoid over-whisking until firm peaks.
- Make ahead option: Bake the sponge cookies and disk in the evening and keep them at room temperature. Prepare the Bavarian mousse and assemble the cake on the next day.
Storing and freezing
Store strawberry Charlotte under a glass dome in the refrigerator for 24-48 hours.
Can you freeze strawberry Charlotte cake? It is not recommended to freeze a Charlotte cake made with Bavarian mousse. The filling contains gelatin that does not sustain freezing.
Recipe FAQ
Charlotte cake is traditionally made with ladyfinger biscuits and a sponge cake to line up a cylindrical mold filled with vanilla Bavarian cream and fruits.
The French version of Charlotte cake was invented by French chef Marie-Antoine Carême in 1800. He slightly modified the existing recipe by replacing the brioche with sponge fingers and adding Bavarian cream.
ChCakette cake was named after Princess Charlotte, King George III's beloved wife, and Queen Victoria's grandmother.
Love French Charlotte cakes? Try these next!
If you like this fresh fruit Charlotte cake recipe, you may love other French Charlottes, ranging from the timeless chocolate variety to the alluring Lychee cake with pink biscuits.
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
PrintRecipe card
Strawberry Charlotte Cake
Strawberry Charlotte cake or Charlotte aux fraises is the greatest classic of French desserts made with homemade sponge fingers, delicious strawberry mousse, and fresh strawberries.
- Total Time: 1 hour, 30 minutes (plus chilling time)
- Yield: 10 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For ladyfinger biscuits:
- 4 large egg whites
- ⅓ cup + 2 tablespoons (100 g) caster sugar
- 4 large egg yolks
- ⅔ cup + 2 tablespoons (100 g) all-purpose flour
- 2 tablespoons icing sugar
For the strawberry Bavarian mousse:
- 17.6 oz. (500 g) fresh strawberries
- ⅓ cup + 2 tablespoons (90 g) granulated sugar
- 4 gelatin sheets 200 bloom (see note #1)
- ⅔ cup + 4 ½ tablespoons (225 g) cold heavy cream, 30% fat
For decoration:
- 12.4 oz. (350 g) fresh strawberries
- 1 tablespoon icing sugar
Instructions
-
Preheat the oven to 340°C (170°C). Prepare two parchment sheets. Draw one circle of 8 inches (20 cm) in diameter with a pencil. On the second sheet of parchment paper, draw two strips 2.4 inches (6 cm) wide. Turn both sheets upside down and place them on two baking trays.
-
Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment. Gradually add the caster sugar and beat until stiff peaks. Add egg yolks all at once and whisk until incorporated. Sift all-purpose flour over the bowl and gently mix using a spatula working from the bottom of the bowl to the top.
-
Transfer the batter to a pastry bag fitted with a large smooth tip of 10-12 mm in diameter (Ateco plain pastry tip 806) and pipe a spiral sponge starting from the center of the drawn circle. Then pipe two long strips (aka bandoliers) about 13 inches (32 cm) diagonally, sticking piped cookies together. Sprinkle the cake disk and stips generously with icing sugar.
-
Bake cake and sponge cookies in the middle of the oven (one sheet at a time) until slightly golden brown for 15 minutes. Let them cool down well.
-
To be ready to pour the Bavarian cream once it is made and isn't set, it is imperative to prepare the assembled cake ring in advance. Place an 8-inch (20 cm) cake ring 2 inches (5 cm) high on the serving plate. There is no need to line it with an acetate collar.
-
Cut the strips at the base and the top so the cookies are 2 inches (5 cm) high. For a neat appearance, make a fresh cut of the sponge stips' ends. Line up the cake ring with the strips (powdered side facing the ring), adjusting the edges to fit perfectly tight into the mounting circle.
Cut a spoon biscuit layer about 7 inches (18 cm) in diameter (check if this size perfectly fits the bottom of the assembled ring) and place it down in the center of the circle, powdered side facing up.
-
To make the strawberry Bavarian mousse, soak the gelatin leaves in a large bowl with very cold water. Puree strawberries using a potato masher or a food processor. Then pass the puree through a fine-mesh sieve: you should get 12.4 oz. (350 g) seedless puree.
-
Pour strawberry puree with sugar into a heavy-bottomed small saucepan and bring over medium heat. With the first bubble, remove the pot from the heat, add well-drained gelatin (be careful not to crush it), and mix well. Pour the hot puree into a shallow dish and let it cool to room temperature, ideally to 73-86°F (23-30°C).
-
Meanwhile, pour cold heavy cream into the cold bowl of a stand mixer and whip the cream until soft peaks. It must remain very flexible. Gently add the cooled strawberry puree to the whipped cream in a few additions and mix with a spatula or hand whisk.
-
To assemble the Charlotte cake, pour the strawberry Bavarian mousse into the assembled cake ring lined with cookie biscuits. Sponge cookie stips will be elevated slightly above the Charlotte filling. Smooth the top of the cream with a small offset spatula and refrigerate Charlotte for 6-8 hours. Decorate the top of the cake with halved strawberries.
-
Optionally, brush strawberries with a clear glaze to preserve fruit and bring a shiny appearance. Alternatively, dust the top of the strawberries and Charlotte's edges with icing sugar (sucre glace) before serving.
Notes
- 4 gelatin sheets (200 bloom) equal to 8 g (almost 3 teaspoons) of gelatin powder. Read the package instructions on how to bloom powdered gelatin.
- Adjust a sponge biscuit disk, ensuring it perfectly fits inside the cake ring with the baked sponge strips. It must sit very tight to prevent the mousse from escaping.
- Beat heavy cream until soft peaks; avoid over-whisking until firm peaks. Read on how to make whipped cream at the soft peak stage.
- Make ahead option: Bake the sponge cookies and disk in the evening and keep them at room temperature. Prepare the Bavarian cream and assemble the cake on the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 322
- Sugar: 32.2 g
- Sodium: 47 mg
- Fat: 13.3 g
- Saturated Fat: 7.3 g
- Carbohydrates: 45.4 g
- Fiber: 2.5 g
- Protein: 8.1 g
- Cholesterol: 132 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Kevin says
I've never thought of making charlotte cake. I learned about its existence from your blog. 🙂 You convinced me to make it for my son's birthday. It was a real treat!! Yummy and delicious.