Strawberry Charlotte Cake

This instructable will show you how to make this classic French dessert ! :)

Strawberry Charlotte is a delicious no-bake cake, light and very easy to throw together.

Supplies

-100g (1/2 cup) Granulated sugar

-500g (3 and one 1/3 cups) Strawberries

-40 cl (1 cup and a half) Heavy cream

-50g (1/2 cup) Confectioner’s sugar

-27 Pink Biscuits of Reims (you can also use ladyfingers)

-1 packet vanilla sugar (1.5 teaspoons).

You will also need a stand mixer and a Charlotte mold (6 inch) or a deep non-stick round cake pan.

Step 1: Strawberry Syrup

Let's start with the strawberry syrup! :)

You will need 100g (1/2 cup) of granulated sugar, 5 big strawberries and 1 cup of water.

First, remove the green stem from the top of the strawberries with a sharp knife. Slice the berries and set them aside.

Combine sugar and water into a small saucepan set over to medium heat.

Stir the sugar until it's dissolved, add the sliced strawberries and bring to a boil.

Stir the syrup for 1 minute, and remove the saucepan from the heat.

Let it cool down for at least 30 minutes.

Step 2: First Layer of Biscuits

Lightly dip the pink biscuits in the strawberry syrup while it's still warm.

Line the biscuits and arrange them at the bottom of the charlotte mold.

Let cool in refrigerator for 15 minutes.

Step 3: Strawberry Whipped Cream

Once the syrup has completely cooled down, start making the whipped cream.

You will need 40 cl (1 cup and a half) of cold heavy cream, 300g (1 cup and a half) of fresh strawberries, strawberry syrup, confectioner's sugar and 1 packet vanilla sugar (1.5 teaspoons).

Dice the fresh strawberries and set them aside.

Use an electric mixer to whip the cold heavy cream on medium speed for about 3 minutes. (The heavy cream really needs to be cold !). Slowly add 8g vanilla sugar (1.5 teaspoons) and 50g (1/2 cup) confectioner's sugar. Set the mixer's speed to high and beat the heavy cream until stiff peaks form.

Next, fish out the soft strawberries from the syrup and gently mix them with the heavy cream. Add 3 tablespoons of strawberry syrup to the cream and you're done !

Step 4: Layers of Biscuits, Strawberries and Cream

Evenly spread strawberry whipped cream on the first layer of biscuits. Sprinkle half of the strawberries you've sliced onto the cream.

Place a second layer of biscuits dipped in strawberry syrup above the layer of cream and strawberries.

Spread more strawberry cream on top of the second biscuit layer. Sprinkle the cream with the other half of diced strawberries.

Make a last layer of biscuits dipped in strawberry syrup.

Store the cake in the refrigerator and let it cool overnight.

(You will also need to store the leftover strawberry whipped cream in the fridge.)

Step 5: Decorate the Cake !

Decorate the Charlotte right before serving.

First, you will need to unmold the cake (simply flip it over a plate and let it slide from the mold).

Spread the strawberry whipped cream on top of the cake.

Cut a dozen strawberries in half and arrange them in circles on top of your cake as shown in the pictures.

Place a last strawberry at the center of the circles and you're done !

Step 6: Bon Appétit !

Serve well chilled !

I hope you enjoyed this delicious "Charlotte aux fraises" recipe. :)