Fancy, elegant and stunningly beautiful, the French strawberry charlotte cake (“Charlotte aux Fraises”) with white chocolate makes a delicious celebration cake! It features some ladyfinger biscuits, a creamy white chocolate filling and some fresh strawberries. Charlotte cake may seem an advanced recipe but it is actually very simple to make and assemble.
When the first strawberries are in season in France, fresh strawberry desserts are a must. We love them in the traditional French Strawberry Tart and in a Charlotte. Very refreshing, it’s the perfect dessert for a garden party in summer and it also makes a delicious and sumptuous Mother’s Day dessert or birthday cake.
I whipped up these 2 strawberry charlottes, a big one and an individual one, for my daughter’s first birthday. I can’t believe our sweet Lucie is one already! It made a beautiful dessert and everyone loved it, including our little munchkin. Adults celebrated with bubbles, baby Lucie with more fresh strawberries. It couldn’t get any more festive!
What is strawberry charlotte cake?
A strawberry charlotte is a traditional French desserts prepared with ladyfinger biscuits, a creamy filling and some fresh strawberries. In this version, I used pink lady fingers (aka “biscuits roses de Reims”) and a white chocolate mousse filling to make it a little bit more festive and even fancier!
Strawberry charlotte always makes a “Wow” effect among your guests! But not to worry, the cake looks more advanced than it actually is. The recipe comes together in just a few steps and less than 30 minutes, and the fresh strawberries on top will do the decoration for you!
Which ladyfingers should I use?
Traditionally, a strawberry charlotte is prepared with ladyfingers. When in contact with a moist ingredient, these dry, egg-based biscuits, roughly shaped like a large finger, become the sponge element of a trifle, charlotte or tiramisu.
In France, there are two kinds of ladyfinger biscuits: the classic dry, crunchy ones (so-called ladyfingers or “boudoirs” in French) and the soft ones (savoiardi or “biscuits à la cuillère”). Both versions work equally well for a charlotte, and if you feel like it, you can also prepare homemade ladyfingers!
Then comes a third ladyfinger biscuit version: the pink ladyfinger biscuits (or “Biscuits roses de Reims”). The recipe is similar to the ladyfingers, except that it has a natural red pigment that gives its beautiful pink hue. Biscuits roses de Reims are originated from the Champagne region and traditionally used for either desserts or to dip into a glass of Champagne. To put it simply, it’s a fancy ladyfinger!
The white chocolate filling
Once you chose the ladyfingers, the main ingredient of a charlotte is the creamy cheese filling. In this version, I whipped up a super simple white chocolate mousse prepared with just 3 ingredients: mascarpone cheese, white chocolate, and whipped egg whites.
Thanks to the mascarpone, this white chocolate mousse holds its shape perfectly and doesn’t even need any gelatin. Do not forget the chilling time before slicing. I recommend around 4 hours or ideally overnight (if choosing this last option, add the strawberries on top just before serving so they are served fresh).
How to assemble the charlotte?
- Soak the flat side of each lady finger into the sugar syrup.
- Arrange the ladyfingers all around the sides and the bottom of the pan (soaked side facing inward and rounded-side facing out), nice and snug to avoid gaps.
- Pour in half of the white chocolate mousse in the center.
- Add a layer of soaked ladyfingers on top, a thin layer of sliced strawberries, then pour in the rest of the white chocolate mousse.
- Let chill in the refrigerator for 4 hours or ideally overnight.
- Add fresh strawberries on top, a few mint leaves, and dust with confectioners’ sugar.
- Remove the springform, and serve!
Utensils required for a Charlotte
In France, a charlotte is traditionally prepared in a charlotte mold or charlotte cake pan. It is more or less a Bundt cake pan, which replicates the shape of ladyfingers. You can also use a 9.8-inch (25 cm) round springform with detachable edges or alternatively a large pastry ring to make a charlotte.
May I use other fruits?
The answer is yes! Any fresh fruit that goes with with white chocolate is welcome. You can go for raspberries, fresh pears, or even fresh apricots when in season.
More desserts with strawberries:
- Madeleine Strawberry Charlotte Cake
- Strawberry Cheesecake Blondies
- Meringue Strawberry Rhubarb Pie
- French Strawberry Tart with Pastry Cream
Other traditional French desserts:
White Chocolate Strawberry Charlotte Cake
- Prep Time: 30 mins
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Cakes and pies
- Cuisine: French
The French strawberry charlotte cake (“Charlotte aux Fraises”) with white chocolate and pink ladyfingers makes a delicious celebration cake.
Ingredients
- 25–30 ladyfingers*
- ¼ cup (50g) sugar
- ½ cup (120 ml) water
- 7 ounces (200g) white chocolate, chopped
- 10.5 ounces (300g) mascarpone cheese
- 3 egg whites
- 1 teaspoon fresh lemon juice
- 15.8 ounces (450g) fresh strawberries, halved and/or sliced
- Fresh mint leaves, for decoration
Instructions
For the white chocolate mousse:
- Beat mascarpone cheese with a hand mixer or a stand mixer equipped with the whisk attachment for about 1 minute, until soft.
- Melt the white chocolate in the microwave in 30-second increment, until completely melted. Add to the mascarpone and stir until combined.
- Add lemon juice to the egg whites and beat with a hand mixer until firm peaks form. Add about ¼ egg whites to the white chocolate filling, then fold in the rest of the filling very carefully. It must be light and fluffy. Set aside.
For the syrup:
- In a saucepan, heat up water and sugar over medium heat until it starts bubbling. Stir and remove from heat to cool slightly.
For assembling:
- Line an 9.8-inch (25 cm)** round springform with parchment paper (bottom and rims).
- Take a ladyfinger and soak the flat side (the bottom) in the syrup. Place it against the side of the pan, rounded-side facing out and flat side (soaked side) facing inward. Repeat and arrange the ladyfingers all around the sides of pan, nice and snug to avoid gaps. Place the rest of the ladyfingers in one layer at the bottom of the pan.
- Pour half of the white chocolate mousse inside the pan, then add an additional layer of soaked lady fingers on top. Cover with a thin layer of sliced strawberries, ladle the rest of the mousse on top, and smooth it out with your spatula.
- Place the strawberry charlotte cake in the refrigerator to set for at least 4 hours (ideally overnight), until the mousse is set***.
- When the Charlotte is chilled and set, carefully remove it from the springform, peel off the parchment paper from the edges and place on a serving tray. Decorate with fresh strawberries, mint leaves, dust with confectioners’ sugar, slice it, and enjoy!
Notes
* Ladyfingers: you can use hard or soft ladyfingers, or if you can find them pink ladyfingers, also called Biscuits roses de Reims.
** If you want to make a big charlotte and an individual one like on the photos, use a 9-inch (23 cm) springform and a 4-inch (10 cm) springform.
*** The charlotte is ready when the mousse is set and relatively firm. If chilled enough, the cake should be easy to work with when slicing. If it is too soft (and starts to fall), give it more time in the fridge before you try to unmold it.
**** Storage. I do not recommend you freeze charlotte. It is better eaten fresh or within the next couple of days, stored in the refrigerator.
Did you make this recipe?
Lastly, if you make this White Chocolate Strawberry Charlotte Cake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
