Strawberry Charlotte Cake
Ilse Castrejón
A classic French dessert no one can resist, this strawberry charlotte cake is the best way to show your love to that special someone. Prepared with a creamy strawberry mousse, surrounded with crispy ladyfingers, and topped with sliced strawberries, this strawberry charlotte cake is a stunningly beautiful sweet treat that will delight anyone from the very first bite.
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Ingredients
10
Portions
  • 1 1/4 cups cow's milk, for the buttermilk
  • 3 tablespoons lime juice, for the buttermilk
  • 2 1/2 sticks butter, 3.1 oz each
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 egg whites
  • 2 teaspoons vanilla essence
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 package cream cheese, 6.7 oz, for the strawberry mousse
  • 1 cup whipping cream, for the strawberry mousse
  • 1 cup strawberries, for the strawberry mousse
  • 1 cup sugar, for the strawberry mousse
  • 1 tablespoon lime juice, for the strawberry mousse
  • 4 envelopes unflavored gelatin powder, 0.2 oz each, hydrated and melted, for the strawberry mousse
  • 2 cups strawberries, cut into halves, for the filling
  • some ladyfingers
  • 1 cup strawberries, sliced, for garnish
Preparation
3h
25 mins
Easy
  • Preheat oven to 356 °F.
  • For the buttermilk: Mix lime juice and milk and let rest for 10 minutes.
  • For the cake: In a bowl, mix butter and sugar thoroughly. Add eggs one by one, egg whites, and vanilla essence.
  • Add dry ingredients little by little alternating with buttermilk and mix until a homogenous batter is obtained.
  • Pour into a previously greased baking sheet and bake for 25 minutes. Let cool.
  • Using a 5.9-inch cake ring, cut the sponge cake into two discs. Set aside.
  • For the strawberry mousse: In a mixer, cream cream cheese. Add whipping cream and mix until doubled in size. Set aside.
  • In a food processor, grind strawberry, sugar, and lime juice to a purée. Add unflavored gelatin in an even stream.
  • Fold strawberry purée into the cream cheese mixture. Set aside ¼ of a cup for sticking the ladyfingers.
  • For assembling the strawberry charlotte cake: Place a sponge cake disc in the cake ring. Top with halved strawberries and half of the strawberry mousse. Level with a spatula and refrigerate until set. Repeat the layers until all of the ingredients are used up. Refrigerate for 1 hour or until completely set and unmold.
  • Spread the reserved strawberry mousse on each ladyfinger and stick them around the strawberry charlotte cake. Garnish strawberry charlotte cake with strawberry slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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