Charlotte Aux Fraises (Strawberry Charlotte) 草莓夏露蕾特
I love Korean Strawberry for they are always sweet and juicy and they are in season right now. I made this Charlotte Aux Fraises or Strawberry Charlotte for YN’s birthday last weekend. This lovely cake is full of sweetness and fragrance from the fresh strawberries. It is light and smooth, just melts in your mouth. Definitely a keeper for sure 😉
Charlotte Aux Fraises (Strawberry Charlotte)
Author: Ann Low
- Cake Base
- 100g Digestive biscuits
- 60g Melted Butter
Strawberry Yogurt Mousse
- 15g Gelatin powder + 3 tbsp water
- 330g Fresh strawberry
- 100ml water
- 85g Egg white
- 80g Sugar
- 110g Plain yogurt
- 160g Fresh topping cream (non-diary cream)
- 100g Whipping cream (diary cream)
- Lady Fingers
- Fresh strawberries (about 600g)
- Snow powder or icing sugar
- Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan (8 inch spring form pan) and chill in the refrigerator for later use.
- Soak gelatin powder with 3 tbsp water for 5 minutes. Rinse strawberries and cut into pieces and puree it with 100ml water in a food processor or liquidizer.
- In a sauce pot light boil strawberry puree under medium heat. (Add soaked gelatin into it when strawberry is almost boiled and stir with a hand whisk till gelatin dissolved). Remove strawberry puree once it is boiled and leave to cool in a larger bowl.
- Make Meringue: Whisk egg white at medium speed until foamy. Then, add in sugar gradually and whisk until soft peak form. Leave aside for later use.
- In another mixing bowl, whisk fresh topping cream and whipping cream together until soft peak form. (you can also use all 260g fresh topping cream instead if you prefer a sweeter mousse).
- Sift yogurt first. Then fold it in the strawberry puree. Add in meringue and whisked cream and mix well.
- Pour mixture into the cake tin and refrigerate for at least 3 hours or overnight.
- Decorate with strawberries and sift some snow powder on top.
- Cut one end or half of the lady fingers (depending the height of your cake) with a sharp knife. Then line them up around the cake and tie up with a ribbon.
Author: Ann Low
Serves: 35 mins
- 100克 消化饼干碎
- 60克 融化牛油
- 15克 鱼胶粉 （吉利丁粉）+ 3 汤匙水
- 330克 新鲜草莓
- 100毫升 水
- 85克 蛋白 （约2粒全蛋）
- 110克 细砂糖
- 110克 原味优格
- 160克 植物性鲜奶油
- 100克 动物性谈奶油
- 新鲜草莓 （约600克）
- 草莓优格慕斯 - 将鱼胶粉+3汤匙水浸泡5分钟.。冲净草莓切小块状和100毫升水搅打至浆。
- 蛋白霜 - 将蛋白打起至小泡沫，细糖分次加入，打至湿性发泡至7成状态，提起蛋白时，蛋白端尖会程构形，备用。
Happy new age of the blog.This strawberry pie was great, decorated very nice.
Happy 3rd Anniversary! And what a beautiful cake to fit the occasion…
congrats to your 3rd anniversary…:)
this strawberry shortcake looks marvelous…the pink color is so sweet and WOW! ^^
Can I use all 260g of whipping cream instead of fresh topping cream? Also, if don’t sift the yoghurt, is it ok?
Hi Mickey, Is not easy to whip the unsweetened whipping cream to sift peak. Using half and half of both cream will make them less sweet but you can use all fresh topping cream if you prefer.
Hi Ann, it’s a pretty cake. For the soaked gelatin, do I need to drain & obtain only the bloomed gelatin? Thanks for the advise 🙂
Hi Stephanie, The gelatin will absorbed the the water after soaked. No water left 🙂
Thanks Ann ?
Hey,Thanks for sharing
Awesome Cake ideas
looks like tasty..
Yummy! Thanks for sharing! Will try to do it! 😀
Hi Anne, I'm not sure if my comment went through earlier, but just want to thank you for this lovely recipe. My friends were impressed and they thought the cake was too pretty to cut. Just wonder if I have leftovers, how long can I store them in the fridge if I have made it a day before serving?
Hi, Glad to hear that your friends enjoyed this cake. The cake can be stored in a tupperware for 3-4 days in the fridge.
I'm really impressed by your efficiency and prompt reply. Thank you. May I ask you another question? Is it okay if I prepare this cake one day in advance? Will the lady fingers turn soggy?Lynn
Hi , Not likely because the mousse already chilled to set before you lay the lady fingers around the cake.
Thank you in advance. Lynn
Hi, this cake looks so beautiful. May I ask if you use 330g fresh strawberry mixed with 100ml water to get the puree? It was stated 330 fresh strawberry puree? I would love to try out this cake. Is it hard to transfer the cake to a cakeboard? Thank you! Lynn
Hi Lynn, yes is 330g strawberries with 100ml water, blend to puree.
Thanks for your great advice. Have a nice day!
Hi Ann, how do I store leftover dairy whipping cream? Most of the info. storage from the packaging box says to finish within 3 days after opening.
Hi Selbsy, I usually wrapped the remaining box of whipping cream with a plastic bag and tightened with a rubber band. Can keep for a week or slightly more.
I also thinks that strawberry is sweet and juicy. And your cake is also sweet and juicy like strawberry. This is simply delicious cake..:)
Happy 3rd blog yr anniversary! Love reading ur blog,keep it up!
I am home alone for Xmas… I am SO going to bake this cake TOMORROW!! YEEHAAaaaaa!
A gorgeous cake, something I wouldn't attempt because I know I will get it all wrong lol! Sure looks yummy!
would you recommend a novice baker baking?
Ann, Happy 3rd Bloggyversary!!! This cake is so pretty and sweettttttt 🙂
hi, your cake is very beautiful.. will the lady fingers fall off easily or must I apply some cream to it before sticking it there? tq
No, the lady fingers will stick to the mousse after chilled.
I am inspired by your recipes and i made this strawberry shortcake for my husband's b'day yesterday and i must say that i was very pleased with the result!! My friends were impressed and couldn't believe that i made it!! Tqvm for sharing the recipe and i will definitely try out more of them!!
This is so beautiful! ((:
May I know where you got the ladies' fingers from too? ((:
Thank you Cynthia. You can get the ladies fingers at Cold Storage, NTUC, PH or Sunlik.
i just wanted to let you know that my cell group was "wowed"!! by charlotte and completely finished it. now one of the member has requested that i bake her a b'day cake next month….i'm feeling stressed up liao….hehehehe. thank you so much for sharing this cake with the step by step pictures!!
I'm so happy that you and your cell group loved this cake. Hope you can see the big smile on my face now :)♥ I'm sure you definitely can make the second cake without fail as this cake is not complicated to make.
Really hope you can start posting your bakes on your blog soon.
Hope you have a wonderful week ahead
hi Ann, thanks for sharing this. i followed your recipe and the cake is now sitting in the chiller. the mousse itself is so yummy, me and my daughter licked the bowls clean…hehehehe. can't wait to decorate it after 3 hours. hopefully all will turn out well because i am bringing to my cell group tonight. blessings.
WOW! Phoebeluv… thank you for trying this recipe. Hope your cell group enjoy this cake too. 🙂
Happy blogaversary, Ann! Congrats and cheers to many more years. Thank you for sharing your beautiful Charlotte in this months YBR.
Hi Ann, I would like to make this dessert, but not sure how to unmold it?
please share tips how to unmold it, which is easy spring pan or ring?
Thank you for sharing.
Yes, you must be very careful when you unmold this cake because the mousse is quite soft. I think is easier to use the cake ring with a aluminium foil wrap around the ring so the mousse will not flows out easily.
hi Ann, this is really pretty dessert 🙂
happy 3rd blog anniversary, so glad i found your blog 🙂
Thank you Alice for dropping by. Hope to see you again 🙂
A beautiful dessert that should be made at least once every year, especially when berries are in season! The photos are superb!
Thanks for sharing all the yummy & wonderful recipes.
This is simply awesome,Ann. Can't get my eyes off those pictures>
Congrats to yr blog 3rd anniversary and keep up the good work.
Happy bloggoversary~ what a pretty cake!
I love Korean strawberries too! So small and sweet! This recipe looks lovely, the savoiardi biscuits makes the whole cake look so elegant and pretty!
Thank you Friends for your lovely comments 🙂
wow This lovely cake is full of Love, this looks so tasty *yummy*
Happy 3rd year anniversary Ann. what a beautiful way to celebrate your anniversary with this mousse that looks so divine.
have a great weekend,
Beautiful cake… I was admiring it from my computer screen.
Happy 3rd anniversary!
congrats on your third year and may your bakes be more delicious and beautiful 🙂 the charlotte looks absolutely mouthwatering!
Love the knife and fork and of coz ur super beautiful cake.
Happy blog anniervasary Anncoo's Journal!
So beautiful, I'm craving strawberries now!
So pretty and elegant! Look forward to strawberry season!
Ann,Happy 3rd Anniversary, this is a very beautiful and romantic looking cake
Thanks Li Shaun. I love your 江鱼子bun and Eillen's too. Look so good making me hungry.
just mouthwatering…excellent presentation..:)
happy blogversary..wishing you all success..
OH my……..strawberry is one of my favorite fruit!
on top of that lady fingers and cream…..
i'm on heaven. going to pass this to my little sister as she loves to bake ….for my next birthday cake hee hee
thank you Anncoo! fantastic photos btw
Thank you Lisa 🙂 I'm sure your little sister will bake a special cake for your birthday.
Hi Ann! I wrote a comment last night but my browser was acting strange so I came here to check now and I think it didn't go through since I don't seem my comment.
Congratulations on your 3rd Blogiversary! 3 years is a long time and it's a lot of commitment to continue that long. Cheers!
I love this cake – so pretty. My kids don't have to fight for who gets strawberries because there are a lot. 🙂 And again, love your fork and server…
Nami, same here. I also left comments at some bloggers' site but its disappear later.
Thank you for your warm wishes! I'm sure you can make this cake well with beautiful decoration.
The yogurt, Wat brand are u using?? Is yogurt cream or yo power?
I didn't know there is yogurt powder. I used Paul's brand but you can use any brand will do,
Beautiful! Any wish made in front of it should come true : ).
Happy blog anniversary!
Congrats, Ann! Happy Blogging 🙂
Hey, this looks even better than those I've seen in the bakeries. Well done, dear!
Auspicious Salmon Yu Sheng
Thank you very much Shirley. I must take a look at your yu sheng creation. Must be stunning 🙂
The cake looks absolutely gorgeous! You are a master baker! Love all your beautiful cakes. Happy 3rd Blog Anniversary my friend!
Thank you very much friend 🙂