Ilse Castrejón

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Delicious Strawberry Charlotte

25 mins
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Revolutionize your charlotte and prepare this delicious version with strawberry mousse, it is creamy on the inside and crispy on the outside as it is surrounded by soletas. Ideal to surprise a special person or to celebrate a birthday.
Learn more about Ilse Castrejón


10 portions
  • 1 1/4 cups milk, for the buttermilk
  • 3 tablespoons lemon juice, for the buttermilk
  • 2 1/2 sticks butter, (90 gc / u)
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 egg whites
  • 2 teaspoons liquid vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 package cream cheese, (190 g) for strawberry mousse
  • 1 cup whipping cream, for strawberry mousse
  • 1 cup strawberry, whole, for strawberry mousse
  • 1 cup sugar, for strawberry mousse
  • 1 tablespoon lemon juice, for strawberry mousse
  • 4 envelopes gelatin, (7 gc / u) for strawberry mousse, hydrated and melted
  • 2 cups strawberry, in halves, for the filling
  • enough lady finger
  • 1 cup strawberry, in slices, to decorate


Preheat the oven to 180 ° C.
For the buttermilk, mix the lemon juice with the milk and let stand 10 minutes.
For the cake, in a bowl beat the butter with the sugar until it is integrated, add one by one the eggs, the whites and the vanilla essence.
Add the powders little by little, alternating with the buttermilk and beat until you have a homogeneous mixture.
Pour into a baking tray previously greased and bake for 25 minutes. Chill
With the help of a ring of 15 cm in diameter, cut the biscuit obtaining two discs. Reserve.
For the strawberry mousse, in a blender add the cream cheese and add the cream to beat, whisk until doubling its volume and reserve.
In a processor, add the strawberry, the sugar and the lemon juice and process until integrating to obtain a puree. Add the grenetine in the form of thread.
Add the strawberry puree to the cheese mixture with cream and mix in an enveloping way. Reserve ¼ cup to paste the soletas.
For the assembly, place a cake disk in the ring, add strawberries in halves and half of the strawberry mousse. Match with a spatula, refrigerate until set. Repeat with the other sponge cake, strawberries and the rest of the mousse. Refrigerate for 1 hour or until completely set and unmold.
Spread a little of the mixture that you reserved in the soletas and glue them around the carlota. Decorate with slices of strawberries. Enjoy


Presents on a pie or circular dish and decorates with natural strawberries.


You can decorate it in addition to strawberries, with your favorite red fruits.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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