Strawberry Charlotte Cake Recipe

This recipe is an absolute favorite of mine because the combination of fluffy cake layers, fresh strawberries, and creamy whipped topping feels like a nostalgic throwback to simpler times—it’s like a sweet hug on a plate! Plus, the elegance of the ladyfingers and vibrant garnish make it totally Instagram-worthy, so I get to impress both my taste buds and my followers. 🍓✨

I love preparing the Strawberry Charlotte Cake, a dessert that makes good use of the many fresh strawberries that we have on hand. It is a vibrant cake with a very pretty color, and it is light and airy in texture.

The cake has a base of ladyfingers, which are basically sweet, light, and fluffy cookies. The filling is a whipped-cream mixture that is flavored with a little bit of vanilla extract and is lightly sweetened with powdered sugar.

Just a few drops of lemon juice balance the flavors out perfectly. Eggs separated into whites and yolks contribute to the filling’s light and fluffy texture.

Fresh mint leaves and whole strawberries on top make for an appealing presentation.

Ingredients

Universal flour: Offers framework and sugars, the most crucial ingredients for the cake’s bottom.

Sugar in granulated form: Gives sweetness and tenderness, and makes the cake appeal as a dessert.

Eggs: Perform the function of binders; yolks provide richness, while whites contribute fluffiness.

Cream that is whipped heavily: Contributes a dense, creamy mouthfeel that is crucial for the interior.

Strawberries: Give natural sweetness and a vibrant, fruity note.

Gelatin in powdered form: Stabilizes the cream; guarantees the filling retains its form.

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Ladyfingers: Provide a light, thin layer with a delicate sweetness.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon gelatin powder
• 2 tablespoons cold water
• 1 pound fresh strawberries, hulled and sliced
• 1 tablespoon lemon juice
• 1 package ladyfingers (approximately 24)
• Additional strawberries for decoration
• Mint leaves for garnish (optional)

Instructions

1. Set your oven for 350 degrees Fahrenheit (175 degrees Celsius) and prepare an 8-inch springform pan for baking by coating it with parchment paper.

2. In a basin, blend well the flour and salt. In another basin, blend well the egg yolks and granulated sugar until they are light and thick. Then mix in the vanilla extract.

3. In a separate bowl, whisk egg whites with cream of tartar until they form soft peaks. Gradually incorporate the egg whites into the yolk mixture.

4. Lightly combine the flour mixture with the egg mixture until it is completely blended. Pour the batter into the prepared pan and bake for 20-25 minutes. Allow it to cool completely before serving.

5. In a small bowl, dust gelatin over cold water and let it rest for 5 minutes. Heat gently to completely dissolve the gelatin.

6. In a big bowl, beat the heavy cream and powdered sugar until soft peaks form. Gradually add the dissolved gelatin and lemon juice into the cream mixture, folding carefully to maintain volume.

7. Cut the cooled cake in half horizontally. Put one slice on a serving plate. Line the inside edge of a springform pan with ladyfingers. Place the pan on the serving plate.

8. Spread a thin coating of whipped cream on top of the cake, followed by a thin layer of sliced strawberries. Place the second layer of cake on top and repeat the process.

9. Spread the leftover cream over the top and smooth it out. Let it chill in the refrigerator for a minimum of 4 hours, or until it firms up.

10. Before serving, you can add more fresh mint leaves and strawberries as a garnish. Take the springform pan off carefully for a lovely dessert that can go straight to the table.

Equipment Needed

1. Oven
2. 8-inch springform pan
3. Parchment paper
4. Mixing bowls (at least three)
5. Whisk
6. Spatula
7. Electric mixer or hand mixer
8. Measuring cups and spoons
9. Knife
10. Cutting board
11. Small saucepan (for gelatin)
12. Serving plate

FAQ

• Can I make the Strawberry Charlotte Cake ahead of time?Indeed, making the cake a day before is possible. It allows for a meld of the flavors in the cake if you chill it in the refrigerator for a few hours. The cake is then ready to slice and serve.
• What can I use instead of ladyfingers for the cake base?If desired, ladyfingers can be substituted with sponge cake or savoiardi biscuits.
• How do I prevent the cream from deflating when folding in the strawberries?Using a spatula, maintain a light and airy texture by folding the strawberries into the whipped cream.
• Is it necessary to use gelatin in the recipe?Whipped cream and well-shaped cake are not mutually exclusive! Like many desserts, a cake relies primarily on three structural components: flour, eggs, and sugar. When whipped cream is used in addition to these three, it also must be structurally sound. The problem is this: because whipped cream is, in essence, a very light form of cake (meringue plus a lot of air), homemade whipped cream requires some stabilizing factor if it is going to work in tandem with the gelatin. If the cake can hold its shape without the whipped cream, then the whipped cream is not necessary for the making of this dessert.
• Can frozen strawberries be used instead of fresh?The best flavor and texture come from fresh strawberries, but you can also use frozen strawberries. Just make sure they are completely thawed and well-drained before using.
• How should I store the leftover Strawberry Charlotte Cake?Enclose the cake in a secure plastic wrap or keep it in a container that does not allow any air to come in, and put it in the refrigerator; at most, you can keep it fresh for 2-3 days.
• What is the purpose of the cream of tartar in the recipe?Egg whites are beaten to form a very stable foam in angel food cake. Cream of tartar is used to stabilize the egg whites during beating, ensuring they hold their peaks and contribute to the cake’s structure.

Substitutions and Variations

1 cup all-purpose flour can be replaced with 1 cup of cake flour for a less dense, lighter texture.
You can swap out granulated sugar for coconut sugar in this recipe. The measurements remain the same, but the coconut sugar gives a different flavor.
You can exchange 1 teaspoon of almond extract for 1 teaspoon of vanilla extract for a plump, nutty flavor.
1 cup coconut cream can be used in place of 1 cup heavy whipping cream for a non-dairy option.
1 teaspoon gelatin powder can be replaced with 1 teaspoon agar-agar powder as a vegetarian alternative.

Pro Tips

1. Ensure the egg whites are at room temperature before whipping them with cream of tartar, as this will help achieve better volume and more stable peaks.

2. To enhance the strawberry flavor, consider macerating the sliced strawberries by sprinkling them with a little sugar and letting them sit for 15-20 minutes before adding them to the cake.

3. When dissolving gelatin, ensure it’s fully dissolved in the warm mixture to prevent any lumps in the whipped cream layer, which could affect the texture of your dessert.

4. For an extra touch of flavor, consider adding a splash of a strawberry liqueur or almond extract to the whipped cream.

5. When lining the springform pan with ladyfingers, dip each in a mixture of water and a hint of lemon juice to soften and add a subtle citrus flavor, enhancing the overall freshness of the dessert.