Charlotte Fraise - Vanille

Strawberry and Vanilla Charlotte Cake

Hi everyone! Here’s a new recipe to enjoy the last strawberries of the season. It is a Strawberry and Vanilla Charlotte Cake. This traditional French pastry is made up of ladyfingers soaked with some vanilla syrup, a vanilla Bavaroise, a strawberry mousse and a strawberry icing! 🍓 This is a very easy recipe to make and it’s so refreshing! The ladyfingers are very soft and the two layers of mousse super creamy 😍

For a 20cm in diameter and 6cm high Charlotte Cake:


  • 5 eggs
  • 125g of granulated sugar
  • 125g of flour
  • Some icing sugar

Vanilla syrup

  • 30g of water
  • 30g of granulated sugar
  • A bit of vanilla powder (or 2 tsp of vanilla extract)

Strawberry Mousse

  • 200g of full liquid cream
  • 325g of strawberry coulis (= mixed fresh strawberries)
  • 7,7g of powdered gelatin (or sheets)

Vanilla Bavaroise:

  • 200g of full liquid cream
  • 1 vanilla bean (or a pinch of vanilla powder)
  • 250g of whole milk
  • 3 egg yolks
  • 50g of granulated sugar
  • 5g of powdered gelatin (or 2,5 sheets of 2g)

Strawberry icing:

  • 130g of strawberry coulis
  • 6g of granulated sugar
  • 3,5g of powdered gelatin (or sheets)

Let’s get started!

We’ll begin with the ladyfingers:

1. Separate the eggs. Whisk the egg whites by adding the sugar little by little. Increase the speed gradually. The texture must not be too firm, they should have a texture similar to shaving cream.

egg white

2. Add the egg yolks and gently mix with a spatula.

egg yolk

3. Incorporate the sifted flour in serveral times and mix delicately with a spatula by lifting the dough from the inside to the outside. It must be perfectly combined.

4. Place the mixture in a pastry bag fitted with a wide plain tip (1617mm).

5. Pipe 2 circles of 17cm in diameter. Also pipe sticks of 6cm long. Try to be as regular as possible. You can draw lines with a pencil to guide you.

6. Sprinkle with some icing sugar and let it sit for 15min.

7. Preheat the oven to 180°C/356°F fan-assisted.

8. Sprinkle a second time with icing sugar and immediately place them in the oven. Cook for ~8-10min until they have a golden color.

9. Wait until they cool down before taking them off the baking paper.

For the syrup:

1. Bring to boil the sugar, water and vanilla.

2. Keep aside until use.

For the assembly:

1. Wrap the bottom of a 20cm mold. Place one layer of the ladyfinger circle and soak it with syrup.


2. Check that all your fingers have the same height, about 6cm. Place them inside the mold, they must be very close to one another. The sugary surface must face the mold.

3. Keep aside.

For the Bavaroise:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Briefly whisk the egg yolks with the sugar, it must slightly whitens.


3. Bring to boil the milk with the vanilla bean (or vanilla powder) (you can let it infuse a couple of hours or overnight for more flavors).

4. Pour the boiling milk in three times over the egg mixture. Mix.


5. Bring everything back to the pan and cook over medium heat until it reaches 84°C. Stir constantly with a spatula.


6. Off the heat, add the hydrated gelatin.


7. Let the temperature go down to 35-40°C. You can refrigerate or freeze the bowl to speed the process.

8. whip the liquid cream by increasing the speed gradually. The cream must not be too firm.


9. When the vanilla cream reached the right temperature, incorporate the whipped cream in several times. Gently combine with a spatula.

10. Pour the bavaroise into your mold, half-way to the top. Refrigerate for 1h.


For the strawberry mousse:

1. Hydrate the gelatin.

2. Mix fresh strawberries until you have 325g of coulis.

3. Place the coulis in a pan with the sugar. Bring to boil. Make sure it becomes very hot because bubbles tend to appear even when the coulis is not boiling.


4. Off the heat, add the hydrated gelatin.


5. Wait until the temperature goes down to 35-40°C.

6. Whip the liquid cream as for the bavaroise.

7. When the coulis reaches the good temperature, add it to the whipped cream in several times. Gently combine using a spatula.

It’s time to finish the assembly:

1. Place the second layer of the ladyfinger circle over the bavaroise. Soak it with syrup.


2. Pour the strawberry mousse into the mold. Leave 1/2cm border. Smooth the surface and refrigerate 1h.


For the icing:

1. HYdrate the gelatin.

2. Mix fresh strawberries until you get 130g of coulis. Place it in a pan with the sugar. Bring to boil.

3. Off the heat, add the gelatin.

4. Pour the icing over the strawberry mousse (after it has been refrigerated for at least 1h). Slightly tilt the mold to spread the icing evenly.


5. Refrigerate the Charlotte Cake overnight. This will allow the Cake to hold perfectly and the flavors to develop.

Your Charlotte Cake is ready to be served! Enjoy!

Don’t forget to send an email to to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!

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