KITCHEN DESSERTS 5 MIN READ

My Family-Style Strawberry Charlotte is deliciously simple

Indulge the ultimate treat with this dessert recipe, a family favorite that promises rich, fudgy perfection with every bite.

KITCHEN DESSERTS 5 MIN READ

My Family-Style Strawberry Charlotte is deliciously simple

Indulge the ultimate treat with this dessert recipe, a family favorite that promises rich, fudgy perfection with every bite.

A spring time 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.

Share the article

An indulgent amount of cream

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.

KS in the kitchen, preparing her bespoke Strawberry Charlotte

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

Use what you have

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.

Step-by-step method

I’ll be honest. I rarely follow receipes exactly. So, I have designed this one to be flexible. Trust your taste and add your own touche. 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.

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

02.

In a large bowl, whip together the cream, mascarpone, and vanilla sugar using an electric mixer until smooth and slightly thickened.

Assemble the charlotte

03.

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.

Begin layering

04.

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

Fold the foil

05.

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.

It’s not just a dessert – it’s a ritual of sharing, full of laughter and the first sweetness of spring.

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.

TIPS FROM KS

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..

TIPS FROM KS

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..