Quick Recipe Version (TL;DR)
Quick Ingredients
- 30–36 crisp ladyfingers (savoiardi)
- 700 g fresh strawberries, divided (about 1 1/2 lb)
- 120 g granulated sugar (about 2/3 cup), plus 2 tbsp, divided
- 2 tbsp fresh lemon juice, divided
- 10 g powdered gelatin (about 1 tbsp or 3 1/4 tsp)
- 4 tbsp cold water (to bloom gelatin)
- 480 ml heavy cream, well chilled (2 cups)
- 1 tsp pure vanilla extract
- 80 ml water (1/3 cup, for soaking syrup)
- 1 tbsp strawberry liqueur or extra lemon juice
- 1 tbsp apricot jam + 1 tsp water (optional glaze)
- Fresh mint leaves for garnish (optional)
Do This
- 1. Line the bottom of a 20 cm / 8-inch springform pan with parchment; trim ladyfingers so they stand upright along the sides.
- 2. Make a quick syrup: simmer 80 ml water with 1 tbsp sugar, cool, then stir in 1 tbsp liqueur or lemon juice.
- 3. Purée 500 g strawberries with 90 g sugar and 1 tbsp lemon juice; dice remaining 200 g berries and set aside.
- 4. Bloom gelatin in 4 tbsp cold water, melt gently, then whisk into the strawberry purée until smooth.
- 5. Whip cold cream with 30 g sugar and vanilla to soft-medium peaks; fold into cooled strawberry mixture, then fold in diced berries.
- 6. Lightly brush ladyfingers with syrup, line pan base and sides, fill with mousse, smooth top, cover, and chill at 4°C / 40°F for at least 6 hours.
- 7. Unmold, top with halved strawberries and optional apricot glaze and mint; slice with a sharp knife and serve well chilled.
Why You’ll Love This Recipe
- Light, airy strawberry mousse wrapped in a wall of ladyfingers makes a stunning centerpiece with surprisingly little effort.
- No baking required: perfect for warm days when you want something elegant but cool and refreshing.
- Fresh strawberries shine in both the creamy filling and the juicy topping, giving bright summer flavor in every bite.
- Can be made entirely ahead, so entertaining is stress-free when guests arrive.
Grocery List
- Produce: Fresh strawberries (about 700 g / 1 1/2 lb), 1 lemon, fresh mint (optional)
- Dairy: Heavy cream (480 ml / 2 cups)
- Pantry: Ladyfingers (30–36), granulated sugar, powdered gelatin, vanilla extract, apricot jam (optional), strawberry liqueur or similar (optional)
Full Ingredients
For the pan and ladyfinger shell
- 1 round springform pan, 20 cm / 8 inches, with removable sides
- 30–36 crisp ladyfingers (savoiardi style), enough to line the base and stand upright around the edge
- Parchment paper, for lining the base
For the soaking syrup (optional but recommended)
- 80 ml water (1/3 cup)
- 1 tbsp granulated sugar
- 1 tbsp strawberry liqueur, kirsch, or extra lemon juice (for a non-alcoholic version)
For the strawberry mousse filling
- 700 g fresh strawberries, divided (about 1 1/2 lb)
- 500 g for purée (about 4 cups hulled berries)
- 200 g finely diced (about 1 1/2 cups) to fold into the mousse
- 120 g granulated sugar, divided (about 2/3 cup)
- 90 g (about 7 tbsp) for the purée
- 30 g (about 2 tbsp) for whipping with the cream
- 2 tbsp fresh lemon juice, divided
- 1 tbsp for the purée
- 1 tbsp to brighten the diced berries (optional)
- 10 g powdered gelatin (about 1 tbsp or 3 1/4 tsp)
- 4 tbsp cold water (to bloom the gelatin)
- 480 ml heavy cream, well chilled (2 cups)
- 1 tsp pure vanilla extract
For topping and decoration
- 250 g fresh strawberries, halved or sliced (about 2 cups)
- 1 tbsp apricot jam + 1 tsp water, gently warmed and strained (optional shiny glaze)
- Small mint leaves or tiny basil leaves (optional garnish)
Step-by-Step Instructions
Step 1: Prepare the pan and ladyfingers
Lightly grease the bottom of a 20 cm / 8-inch springform pan and line it with a circle of parchment paper. This makes it much easier to transfer the finished charlotte to a serving plate.
Stand a ladyfinger upright along the inside edge of the pan, sugared side facing out. Check its height: ideally, it should extend 1–2 cm (1/2 inch) above the rim. If it is much taller, trim the bottoms slightly with a sharp knife so the tops are even. Line the entire circumference of the pan with standing ladyfingers, fitting them tightly side by side.
Next, arrange a single layer of ladyfingers over the base, breaking a few as needed to cover gaps. Set the lined pan aside while you prepare the filling and syrup.
Step 2: Make the soaking syrup
In a small saucepan, combine 80 ml water and 1 tbsp sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely, about 2–3 minutes. Remove from the heat and let cool to room temperature, about 10–15 minutes.
Stir in 1 tbsp strawberry liqueur or lemon juice. Taste: it should be lightly sweet and fragrant, not overpowering. Set aside. You will use this to lightly moisten the ladyfingers, helping them cling to the mousse and soften just enough.
Step 3: Prepare the strawberries and gelatin
Rinse and dry all the strawberries. Hull them (remove the green tops). Weigh or measure 500 g of berries and place them in a blender or food processor. Add 90 g sugar and 1 tbsp lemon juice. Blend until very smooth. If you prefer an especially silky mousse, you can press the purée through a fine sieve to remove seeds, but this is optional.
Finely dice the remaining 200 g strawberries and place them in a bowl. If they are very sweet, leave them plain; if not, toss with the remaining 1 tbsp lemon juice and 1 tsp sugar (from your pantry, not the measured 120 g) to brighten their flavor. Set aside.
In a small heatproof bowl, sprinkle the powdered gelatin evenly over 4 tbsp cold water. Let it sit for 5–10 minutes to bloom. The surface will look thick and wrinkled when ready.
Step 4: Melt the gelatin and mix the strawberry base
Once the gelatin has bloomed, melt it gently. You can do this by placing the bowl over a small saucepan of barely simmering water (a makeshift bain-marie) and stirring just until the gelatin is fully dissolved and the liquid is clear. This usually takes 1–2 minutes. Alternatively, microwave at low power in 5–10 second bursts, stirring between each, until melted. Do not let it boil.
Whisk 2–3 tbsp of the strawberry purée into the warm gelatin to temper it. Then pour this mixture back into the rest of the strawberry purée, whisking constantly to blend thoroughly. The purée should be smooth and slightly thickened, with no streaks of gelatin.
Let this strawberry-gelatin mixture cool at room temperature for about 10–15 minutes, stirring occasionally. It should remain pourable but not warm to the touch when you fold in the cream. If it starts to set too quickly, give it a brief stir to loosen.
Step 5: Whip the cream and fold in the strawberries
Pour the well-chilled heavy cream into a large, cold mixing bowl. Add the remaining 30 g sugar and the vanilla extract. Using an electric mixer (handheld or stand mixer), whip on medium speed until soft-to-medium peaks form. The cream should be thick and billowy, holding its shape but still smooth and not grainy. Do not overwhip.
Check that your strawberry-gelatin mixture is cool and slightly thick but not setting. Add about one-third of the whipped cream to the purée and gently fold with a spatula to lighten it. Then add the remaining cream in two additions, folding carefully until no white streaks remain. Work slowly to keep the mixture airy.
Finally, gently fold in the 200 g finely diced strawberries. You should now have a pale pink, fluffy mousse dotted with fresh berry pieces.
Step 6: Assemble the charlotte
Using a pastry brush or small spoon, lightly dab the standing and base-layer ladyfingers with the cooled soaking syrup. Focus on the inside surfaces that will touch the mousse; they should be just moistened, not soggy. You may not need all of the syrup.
Pour the strawberry mousse into the prepared pan, inside the ring of ladyfingers. Gently tap the pan on the counter to remove large air bubbles and encourage the mousse to settle into gaps. Smooth the top with a spatula.
Cover the pan tightly with plastic wrap or foil. Place on a flat shelf in the refrigerator and chill at 4°C / 40°F or colder for at least 6 hours, or overnight if possible. During this time, the gelatin will set and the ladyfingers will soften slightly, creating a sliceable, stable dessert.
Step 7: Unmold, garnish, and serve
When you are ready to serve, remove the charlotte from the refrigerator. Run a thin knife between the ladyfingers and the sides of the pan if needed, then gently release the springform ring. Transfer the charlotte to a serving platter, keeping the parchment under the base if it feels delicate.
Arrange the 250 g halved or sliced strawberries over the top in concentric circles or small clusters. For a glossy finish, gently warm 1 tbsp apricot jam with 1 tsp water until fluid, then brush it lightly over the strawberries. Scatter on a few small mint leaves if you like.
Slice with a sharp, thin-bladed knife, wiping the blade between cuts for clean layers. Serve well chilled. The texture should be light, mousse-like, and softly creamy, with tender ladyfingers and plenty of bright strawberry flavor.
Pro Tips
- Use firm, dry ladyfingers: Soft, sponge-style fingers absorb too much liquid and can collapse. Crisp savoiardi hold their shape best.
- Chill your tools: For the fluffiest mousse, keep the cream, mixing bowl, and beaters very cold before whipping.
- Do not rush the gelatin: Let it bloom fully and melt gently. Overheating can weaken its setting power and affect the texture.
- Balance sweetness: Taste your strawberry purée and adjust the sugar slightly if your berries are especially tart or very sweet.
- Plan ahead: This dessert is best after a full overnight chill, when the flavors meld and the structure firms for clean slices.
Variations
- Strawberry-vanilla swirl charlotte: Reserve 1/2 cup of the whipped cream before folding into the purée. Marble it gently into the filled pan to create vanilla swirls through the pink mousse.
- Mixed berry charlotte: Replace half of the diced strawberries with raspberries or blueberries, and top with an assortment of berries for a more colorful finish.
- Lemon-strawberry charlotte: Add 1–2 tsp finely grated lemon zest to the whipped cream and increase the lemon juice in the purée by 1 tbsp for a brighter, tangier profile.
Storage & Make-Ahead
Charlotte aux fraises is ideal for making ahead. Once assembled, keep it covered in the refrigerator at 4°C / 40°F or colder for up to 2 days before serving. Add the fresh strawberry topping and any mint just before serving for the best color and texture. Leftover slices can be stored, covered, in the refrigerator for another 1–2 days, though the ladyfingers will gradually soften more. This dessert does not freeze well because the mousse can become grainy when thawed, so refrigeration is the best option.
Nutrition (per serving)
Approximate values for 1 of 10 servings: about 350–380 calories; 23 g fat; 12 g saturated fat; 36 g carbohydrates; 3 g fiber; 25 g sugars; 4–5 g protein; 90–120 mg sodium. Values will vary based on exact brands and portion sizes.
