Strawberry Charlotte Recipe

Total Time:

1 hour // refrigerate: overnight(Preparation)



Strawberry Charlotte Recipe


Lemon Syrup
1 cupwater
1/2 cupsugar
2 tbsplemon juice
4 tspgelatin
6 tbspcold water
4 cupsstrawberries
1 cupsugar
1 1/2 cup35% cream
1/2 tspvanilla extract
2 cupsfresh strawberries, hulled
22ladyfinger cookies


Strawberry Sauce

  1. Purée 4 cups of strawberries in a food processor and strain.

Lemon Syrup

  1. In a pan, bring 1/4 cup of water with sugar and lemon juice to a boil, stir until sugar is dissolved. Add remaining water.


  1. Sprinkle the gelatin over the water and let bloom for 5 minutes. Add 1/2 cup of strawberry sauce, 3/4 cup of sugar and cook, stirring constantly, until the gelatin has dissolved. Let cool and stir in the remaining sauce.
  2. In a bowl, whip the cream with the remaining sugar and the vanilla until stiff peaks form. Fold in strawberry mixture. Set aside. 


  1. Line the bottom of a springform pan with parchment paper. Use a separate strip to line the side.
  2. Cut each ladyfinger into 3" pieces. Dip the smaller leftover cookie pieces in the syrup and cover the bottom the pan.
  3. Dip the 3" pieces into syrup and place them upright along the inside of the pan, flat side in.
  4. Fill the pan with strawberry mixture and garnish with strawberries.
  5. Refrigerate 8 hours. To serve, remove springform and tie a ribbon.

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