Strawberry Charlotte Recipe from Charcuterie Noël

Strawberry Charlotte Recipe

Preparation Time: 1 hour // refrigerate: overnight


Servings: 10


  •   Lemon Syrup
  • 1 cup water
  • 1/2 cup sugar
  • 2 tbsp lemon juice
  •   Filling
  • 4 tsp gelatin
  • 6 tbsp cold water
  • 4 cups strawberries
  • 1 cup sugar
  • 1 1/2 cup 35% cream
  • 1/2 tsp vanilla extract
  • 2 cups fresh strawberries, hulled
  • 22 ladyfinger 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.


Lemon juice



35% cooking cream

Vanilla extract