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Strawberry Charlotte

Yield 12 to 16 servings


  • Sifted powdered sugar
  • 32 ladyfingers, split lengthwise
  • 2 tablespoons unflavored gelatin
  • 1/4 cup water
  • 1 quart fresh strawberries, washed, hulled, and pureed
  • 3/4 cup sugar
  • 2 cups whipping cream, whipped
  • Additional fresh strawberries, washed and halved

How to Make It

  1. Sprinkle powdered sugar evenly over the smooth side of each ladyfinger half. Line the bottom and sides of a 9 - inch Springform pan with ladyfingers, reserving remaining ladyfingers. Set aside.

  2. Soften gelatin in water; set aside. Combine pureed strawberries and sugar in a medium saucepan. Bring to a boil; add softened gelatin, stirring until well blended. Transfer to a large mixing bowl, and cool to room temperature. Chill until the consistency of unbeaten egg whites.

  3. Gently fold whipped cream into chilled strawberry mixture. Alternate layers of strawberry mixture and ladyfingers in prepared Springform pan, beginning and ending with strawberry mixture. Cover and chill thoroughly.

  4. Remove sides of Springform pan, and transfer charlotte to a chilled serving platter. Garnish with strawberry halves. Slice and serve immediately.

Oxmoor House Homestyle Recipes