Light strawberry charlotte 🍓

Light strawberry charlotte 🍓

Additional Information

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lStrawberry charlotte is an exquisite and delicate dessert,gilded by the French, it was created by the British in the 19th century in honor of Princess Charlotte (Charlotte of Mecklenburg-Strelitz, 1744-1818), wife of George III of the United Kingdom. and grandmother of Queen Victoria.

Later, French chef Antonio Karem made his own version and called it “Charlotte russe”. One of the most characteristic ingredients are the biscuits of soletilla or savoiardi. At Digital Journalist we tell you step by step of this gourmet dessert.

light strawberry pie

History of the Charlotte Dessert

Chef Antonio Karem has recreated this British dessert in a French version. (1784–1833), in the 19th century. Antonio Carem changed the British recipe.Replacing buns with sourdough, savoiardi or ladies’ fingers biscuits.‘, plus added Bavarian cream.

strawberry charlotte

Curiously, despite the fact that it is a dessert of British origin, famous in France, it is also prepared in other parts of the world, such as Romania. However, Antonio Careme called him “Charlotte in Paris”. the name that became known was “Charlotte Russ”.

And why Russe or Russian? In the 19th century, the name Carlota was common among members of the royal family. For example, the wife of King George III was Charlotte of Mecklenburg-Strelitzskaya was born in 1744. died in 1818.

Antonio Kareme - strawberry charlotte

Another noblewoman who could inspire the “Russian Charlotte” was Charlotte of Prussia who was born in Berlin in 1798, who would be the wife of Tsar Nicholas I of Russia.

The hypothesis is that Antonio Careme may have dedicated his cake to one of these noblewomen.when he worked in Russia (1815) in the kitchens of the Russian Tsar Alexander I. (1777–1825).

strawberry charlotte

The dessert was a big hit in France, England and other European countries, and variants soon emerged. How to add gelatin or “fish glue” for cream. Some varieties of Charlotte Russ dessert:

  • apple charlottea, with applesauce filling,
  • Charlotte Malakoffstuffed with biscuit and creamy soufflé, butter and almond liqueur, (garnished with strawberries)
  • cold charlottewith biscuit and very cold Bavarian cream filling.

light strawberry pie

strawberry pie recipe

It doesn’t need to be baked and if you follow the instructions you will see it comes out the first time.


  • Ladybug cookies – 18 pcs.
  • Gelatin sheets – 4 pcs.
  • Powdered sugar – 100 g.
  • Strawberries – 350g
  • Lemon – 1 pc.
  • Liquid whipping cream – 265 ml.
  • Vanilla sugar – 1 teaspoon


  • Metal or silicone mold that can be opened.


  1. In a saucepan over medium heat, add 150 ml of water and 80 g of powdered sugar. Bring to a boil, turn off the heat and let the syrup settle.
  2. Place gelatin sheets and about 60 ml of water in a cone or deep plate. Let stand for about 5 minutes.strawberry charlotte
  3. Wash and dry strawberries. Cut in half, save about 8 strawberries for later.strawberry charlotte
  4. Place the strawberries in a food processor or chopper.
  5. Squeeze half a lemon over the strawberries. Crush.
  6. Pass the chopped strawberries through a sieve to make a kind of puree.
  7. Add 250 g of this puree, gelatin sheets and the remaining sugar to the pan. Heat over medium heat.
  8. Combine this mixture with the rest of the strawberry puree that we still have left, mix and let cool.
  9. Place Liquid Cream in a container in the freezer for about 20 minutes.
  10. Then take out, add vanilla sugar and beat until peaks.
  11. Once the cream is assembled, gradually fold in the strawberry-gelatin mixture from step 8.
  12. Take the syrup from step 1 and make a round shape.
  13. Soak the sourdough cookies in the syrup from step 1. Then place the four cookies in the bottom of the mold and the other two cookies. fill holes in the base of the mold.Strawberry charlotte - mold
  14. Continue to soak the cookies and spread them vertically across the entire diameter of the mold.Strawberry Savoyard Charlotte
  15. cut into slices Chop the 8 strawberries we left in the third step.strawberry charlotte
  16. Pour over a layer of the strawberry cream mixture from step 11. Add the chopped strawberries.
  17. Add another layer of the creamy strawberry mixture and again sliced ​​strawberries.
  18. Add the rest of the strawberry cream and garnish with a few strawberry slices.
  19. Cover the mold with plastic wrap and let it rest in the refrigerator for at least 8 hours.fridge
  20. After the time has elapsed, it is easy to remove it from the mold, since the mold can be opened. If you are using a baking dish, since ladyfingers are so delicate, they are more difficult to remove.or by pulling out the paper, we can carefully remove the cake.strawberry charlotte

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Elena Bellver

Web content and SEO author, copywriter and community manager. She is the recipe editor for Periodista Digital.