a SPRINGTIME FAMILY FAVORITE
This dessert has become something of a springtime tradition in our family. Every year, without fail, my husband’s father asks for one thing and one thing only on his birthday: a strawberry charlotte. A classic that brings back so many cherished family memories.
Made with sweet, tender strawberries from the garden, gently cooked into a soft compote, and layered with an indulgent amount of cream (yes, a lot of cream, jus the way he loves it honoring my husband’s mother normandy roots), this charlotte is as generous as it is delicious. It’s rich, comforting, and full of seasonal charm. For us, it marks the joyful beginning of spring — a moment to gather, to share, and to celebrate the return of sunshine and sweetness.
The kitchen is filled with laughter and the sweet scent of strawberries. . It’s his absolute favorite — and honestly, who could blame him?
INGREDIENTS
For the strawberry compote
1.5 kg fresh strawberries
2 tablespoons sugar
1 large sterilizing jar (or several smaller ones)
For the charlotte assembly:
800 g ladyfinger biscuits
600 g (3 pots of 200 g each) full-fat thick crème fraîche
(preferably Isigny)
2 tablespoons mascarpone
5 packets vanilla sugar
1 mixing bowl
1 cake mold
a little note…
- You can absolutely use frozen strawberries if fresh ones aren’t
available — they work beautifully for the compote.
- The strawberry compote can be made the day before the
assembly, allowing the flavors to develop even more.
- A full overnight rest in the fridge is key — don’t skip it! It
allows the biscuits to soak up the cream and compote, giving
the dessert its irresistible, melt-in-the-mouth texture.
I’ll be honest — I rarely fol low recipes exactly. So I’ve designed this one to be flexible- Use what you have, trust your taste, add your own touch. That’s where the magic happens.
MAKE THE STRAWBERRY COMPOTE
01
Wash, hull, and cut the strawberries into small pieces. Place them into a large sterilizing jar, sprinkling the sugar gradually between layers as you go. Close the jar loosely and place it in a saucepan filled with water (reaching about three-quarters of the jar’s height).
Slowly bring the water to a gentle simmer and let the strawberries cook in the jar for about 30–40 minutes until they soften and release their juices. Let the jar complete cool. This slow, gentle method helps the fruit soften and release its juices while preserving their bright flavor.
02
Once cooled, carefully open the jar and strain the strawberry juice into a separate container — you’ll need it later to soak the
ladyfingers in. Refrigerate both the compote and the juice until well chilled.
PREPARE THE CREAM FILLING
03
In a large bowl, whip together the cream, mascarpone, and vanilla sugar using an electric mixer until smooth and slightly thickened.
ASSEMBLE THE CHARLOTTE
04
Line a cake mold with aluminum foil, leaving enough overhang to cover the top of the charlotte later — this will help with easy
unmolding. Start by lining the bottom of the pan: dip the ladyfingers briefly in the chilled strawberry juice (from the compote) and lay
them flat across the width of the mold. Then, line the sides of the mold by placing the soaked ladyfingers upright, vertically, along the
length. Slightly overlap each biscuit, but make sure they do not extend beyond the rim of the pan. If they’re too tall, break off the
excess and set those pieces aside — you’ll use them later during assembly.
05
Once the mold is lined, begin layering:
– Add a generous layer of whipped cream strawberry compote
– Then a layer of strawberry compote
– Top with broken pieces of ladyfingers
– Repeat the layers until the mold is full, finishing with a layer of biscuits on top
06
Fold the foil over the top and press down gently to compact. Then, place a flat weight (like a small cutting board or a tray with a can on top) directly on the charlotte and refrigerate overnight.
KS TIP FOR SERVING
Just before serving, add a generous spoonful of cream on top of the charlotte for an extra touch of gourmandise. Drizzle with
any remaining strawberry juice for a beautiful finish and a burst of flavor.
It’s the final flourish that makes all the difference !
KS STUDIO TABLEGLOW
This strawberry charlotte is not a dessert of ceremony — it’s a dessert of affection. We imagine it served at a springtime afternoon goûter or brought out at the end of a long, joyful lunch, once the table has been cleared and the conversation lingers.
No fuss, no formality. Just the old family plates set directly on the bare wood of the table, surrounded by a scatter of llittle spoons. The charlotte is unmolded and cut into generous slices, placed onto plates at the center of the table. Guests lean in, help themselves, pass plates around.
It’s not just a dessert – it’s a ritual of sharing, full of laughter and the first sweetness of spring.
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