A Taste of French Nostalgia : How to Make a Classic Strawberry Charlotte
There’s a moment every summer when French markets explode with strawberries—sweet, sun-kissed, and fragrant enough to perfume your basket before you even get them home. For me, this is the signal to make one of France’s most nostalgic desserts : the Charlotte aux Fraises.
If you grew up in France, you might remember this retro classic at family tables, birthdays, or lazy Sunday lunches. A Charlotte feels old-fashioned in the best possible way—feminine, a little whimsical, effortlessly elegant. It’s a dessert that looks impressive but is secretly very forgiving.
Today, I want to share my version with you : made with simple boudoirs (ladyfingers) and heaps of fresh strawberries. It’s a recipe to bookmark for when you want something beautiful but not fussy, sweet but not too sweet, something that whispers of spring in every bite.
Charlotte aux Fraises (Strawberry Charlotte)
Serves: 6–8
Prep time: 30 minutes (+ chilling)
No baking required!
Ingredients
30–35 boudoirs (ladyfingers)
500g (about 1 lb) fresh strawberries, hulled
100g (½ cup) sugar
Juice of 1 lemon
250ml (1 cup) heavy cream, very cold
250g (1 cup) mascarpone
1 tbsp powdered sugar
Optional: a splash of strawberry liqueur or kirsch
Step 1 — Macerate the Strawberries
Slice about half the strawberries and toss them with the sugar and lemon juice in a bowl. Let them sit for 15–20 minutes until they release their sweet juices. These juices will soak your ladyfingers later, no artificial syrup needed !
Step 2 — Make the Filling
In a cold bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone and powdered sugar. Taste : it should be light, creamy, and just sweet enough to pair with the strawberries. Keep chilled.
Step 3 — Prepare the Mold
Line a round Charlotte mold (or a springform pan) with cling film for easy unmolding. Dip each ladyfinger quickly in the strawberry juice (or juice mixed with a splash of liqueur if you like it a bit boozy). Arrange the soaked ladyfingers vertically around the sides of the mold and in a single layer on the base.
Step 4 — Assemble
Spread a layer of the mascarpone cream over the base. Top with sliced strawberries. Repeat the layers : ladyfingers, cream, strawberries, until you reach the top, finishing with cream. Cover with cling film and refrigerate for at least 4 hours, or overnight if you can wait.
Step 5 — Serve with Love
Carefully unmold the Charlotte and decorate with the reserved fresh strawberries. You can dust with powdered sugar or add a few mint leaves if you’re feeling fancy. Serve chilled, with coffee or a glass of bubbly for an extra touch of Parisian chic.
A Little Note
The Charlotte is a dessert that wants you to gather people around it. It doesn’t demand precision or perfection, only good strawberries, good company, and a bit of patience while it chills.
If you make this, I’d love to see your creation. Tag me, reply to this email, or send me a photo, I promise it will make my day. And if you enjoyed this recipe, share it with someone who dreams of Paris in springtime too.
Until next time, may your days be sweet and your strawberries sweeter.
With love,
Elisabeth
✨
Oooh I can’t wait to make this! I remember lady fingers in trifles growing up 🫶🏽💓 this is wonderfully nostalgic ☺️