Strawberry Charlotte

Serves 10

Cost per Serving:



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1 3-oz. package soft ladyfingers
2 1-lb. boxes (4 cups) fresh strawberries, hulled and sliced
2/3 cup sugar
1 tablespoon plus 1 tsp. unflavored gelatin
2 cups heavy cream


Prep: 30 Minutes
Chill: 6 Hours

1. Mist a 9-inch springform pan with cooking spray. Line sides of pan with ladyfingers, flat sides in; you will have 1 ladyfinger left over.

2. In a food processor, puree 1/2 of strawberries with 1/3 cup sugar. Pour 1/2 cup water into a small saucepan. Sprinkle with gelatin; let stand 3 minutes to soften. Place pan over lowest heat and cook, stirring, until gelatin dissolves, about 1 minute. Stir in remaining 1/3 cup sugar and cook, stirring, until sugar dissolves. Transfer to small glass measuring cup; let cool to room temperature.

3. Using an electric mixer on medium-high speed, beat cream until soft peaks form. Beating constantly, add gelatin mixture in a slow steady stream, beating just until stiff peaks form. Fold in berry puree and sliced berries. Transfer mixture to springform pan and smooth with spatula. Cover and refrigerate for at least 6 hours or overnight. Top with whipped cream and halved strawberries.

Created date

June 2009

Nutritional Information

Calories 275
Fat 18 g
Satfat 11 g
Protein 3 g
Carbohydrate 27 g
Fiber 1 g
Cholesterol 65 mg
Sodium 23 mg