• Home
  • About
    • Privacy Policy
    • Work with Me
    • Media Kit
    • Evolv Health: Valerie’s Story
    • Personal Stories
    • Press
    • Year in Review
  • Thermomix® Independent Consultant
    • Thermomix® Independent Consultant
    • Client Testimonials
    • Recipes Developed by Valerie
  • Projects
    • Cheesepalooza
      • Cheesepalooza Challenges
      • Cheesepalooza Participants
      • Preparation for Cheesepalooza!
      • Basic Ingredient and Supply List
      • Ingredient and Matierial Suppliers
    • Dueling Daughters Project 2014
    • Eat Alberta
    • Gramsy Glimpses
      • Gramsy Glimpses Vignettes
    • Project 2019: Valerie’s Personal Evolv Health Story
    • Project 2017: Cooking in the Kitchen With….
      • Completed Project 2017 Posts: Cooking in the Kitchen With….
      • Project 2017: Cooking in the Kitchen With… PARTICIPATE
      • Project 2017: Cooking in the Kitchen with….Schedule
    • Slow Food Edmonton Tastings
      • Participate!
    • The Canadian Food Experience Project
      • Participate!
      • Participants
      • Challenges and Round Ups
      • Canadian Food Heroes Series
  • Events
    • Baby Shower
    • Food Blogger Meetings
    • Promotions
    • Restaurant Reviews
    • Reviews (Products, Books, and Events)
  • Philosophy
    • In a Nutshell
    • Local Produce/Producers
    • Slow Food
    • Teaching
  • Travel
    • Bosnia
    • British Columbia
    • California
    • Croatia
    • Culinary Tourism
    • Farmer’s Markets
    • France
    • Greece
    • Hawaii
    • Italy
    • Louisiana
    • Maritime Provinces
    • Massachusetts
    • Mexico
    • Montenegro
    • Nova Scotia
    • Prince Edward Island
    • Quebec
    • Serbia
    • United Kingdom
    • Utah
  • Trends
  • Store
  • Privacy Policy
  • Privacy Policy for A Canadian Foodie
  • Valerie’s Image

A Canadian Foodie

Canadian Food Recipes; Preserving Canadian Food Practices

  • A La Carte
    • Appetizers
    • Drinks
    • Evolv Health Reboot Recipes
      • Reboot Phase 1 Mains
    • Garnishes
    • Salads
    • Sauces Dressings Rubs
    • Sides
    • Soups and Stocks
  • Breakfast & Brunch
  • Cheese
    • Blue/Stinky
    • Firm
    • Fresh
    • Hard/Pressed
    • Cheesepalooza Challenge
    • Cheesepalooza Round Up
  • Desserts
    • Cakes
    • Cookies, Bars and Squares
      • Christmas Cookies
    • Ice Cream, Sorbets and Frozen Yogurt
    • Icings/Frosting and Pastry Creams
    • Other
    • Pies and Tarts
    • Puddings
    • Sweets and Treats
  • Doughs and Crusts
    • Biscuits
    • Bread Buns and Flatbread
    • Crackers
    • Donuts, Frybreads and Such
    • Dumplings etc
    • Pasta
    • Pastry
  • Mains
    • Beef
    • Casseroles
    • Chicken/Duck/Goose/Turkey
    • Marinades and Rubs
    • Pasta Dishes
    • Pork
    • Potluck
    • Savory Pies Pastries
    • Seafood and Fish
    • Stews
    • Vegetarian
    • Veal
    • Wild Game
    • Wraps Pizzas Casual Food
  • Seasonal
    • Autumn
    • Spring
    • Summer
    • Winter
    • Holiday
      • Christmas
  • Gardens
    • Foraging
    • My Garden and From My Garden
    • Preserves
    • Zone Three Harvest
  • Tastings
  • Kids
  • Canadian Food
    • Atlantic Provinces
    • Canadian Aboriginal Food
    • Canadian Berries
    • Canadian Cakes
    • Canadian Doughs
    • Canadian Drinks
    • Canadian Fish
    • Canadian Food Heroes
    • Canadian Food Main
    • Desserts
    • Grandma Maude’s Family Recipes
    • Mom Helen’s Famous Family Recipes
    • Canadian Products
    • Sunday Suppers
    • Wild Food

Strawberry Charlotte

February 8, 2012 by Valerie Lugonja 12 Comments

So pink and pretty and a little bit witty!

I confess. I never buy strawberries out of season. Mainly because they just don’t taste good (terrible, usually) and it is against my basic food ethics; however… or, should I say: BUT!  February found its way through my door and I was motivated to celebrate with something pink and pretty. Oh, how I crave pink and pretty!

Moreover, I must use the vast quantity of frozen fruits I had squirreled away last fall; so many varieties, but in the pink category I have Evan’s cherries and raspberries both grown in my own garden, and strawberries from a summer u-pick.  As Vanja loves everything strawberry and February is the month for lovers, strawberries it was. Shortcake? Triffle? Noooo! There was a lovely little ditty that caught my eye when blog reading that I had tacked onto my February Pinterest board. Yes! I was inspired.

And the frozen berries just didn’t cut it as part of the border design, so out of season berries it was. They did not taste good, but looked lovely; the in season frozen berries and cream in the recipe actually heightened their flavour. Whenever I make anything, I usually make two.  I am a lover of all things raspberry and was having some gals over for a meeting potluck dinner, so raspberries came out of the deep freeze, too!

I plunked them in my Thermomix and puréed the heck out of them with a little sugar, then strained them through a very fine tami. The Thermomix did such a great job of refining the texture that the coulis was thick and singing with bright fresh garden raspberry flavour. What a beautiful product created from the preserves of the summer past. So many ideas were flooding through my head when I eyed the velvety sheen and tasted the lively purée.

Now for the strawberry. Isn’t the difference in red colours mezmerizing. I adore the bluish hue in the raspberry and the orange warmth in the strawberry. Can you see how much thinner the strawberry coulis is?

Putting it all together was the most fun! I did decide to not buy any fresh raspberries to edge the raspberry cake. I couldn’t bring myself to do that having so many in my deep freeze. You can imagine how plain it looked with out the frame of lovely fruit fanning “hello”! However, I did add coulis to the plate with a variety of frozen raspberries and blackberries from my own garden, and it looked rather nice, really!

The gelatin was added to 1/4 cup of the coulis and let sit for 5 minutes, then heated and stirred into another 1/2 cup of the coulis while the other 1/4 cup was brushed on top of the cake. The cream was whipped to soft peak stage and the 3/4 cup of coulis with the gelatin mixture stirred into it was then poured into the whipped cream and whipped together until stiff. Yes, it was that easy.

At the turn of the 17th century the first Charlotte appeared, thought to be a British invention, consisting of lining a mold with bread and then filling it with apples. Adaptations have been made throughout the centuries,  and a French chef (Antonin Careme) is attributed to making the first cold Charlotte consisting of a mold lined with cake and filled with custard.  This recipe also deviates from the traditional Charlotte as the strawberries are used to line the mold instead of the usual bread, cake, or ladyfingers; the end result does look pretty when presented as a whole.

 

 

Strawberry Charlotte

(Serves 8-10)

Puree ingredients:

  • 1 – 16 ounce bag (454 grams) of frozen unsweetened strawberries
  • 1/4 (50 grams) granulated white sugar, or to taste
  • Freshly squeezed lemon juice, optional

Sponge Cake ingredients:

  • 3 large eggs
  • 1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons (85 grams) all purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons (28 grams) unsalted butter, melted

Strawberry Cream Ingredients:

  • 3/4 cup (180 ml) strawberry puree
  • 1 cup (240 ml) heavy whipping cream
  • 1 envelope (1/4 ounce) (7 grams) of unflavored powdered gelatin

Topping and Garnish:

  • 1/4 cup (60 ml) strawberry puree
  • 8-10 large Strawberries
  • 1/4 cup (60 ml) strained apricot preserves

Make Ahead Instructions:

The strawberry puree can be made up to a week in advance, the sponge cake can be made in ahead and frozen, and the day before serving all you need to do is assemble the dessert.

To intensify the strawberry flavor of the dessert and to moisten the sponge cake, strawberry puree is spread over the sponge cake before adding the cut strawberries and cream. Also, make sure to use strawberries of equal size to line the pan so you have a uniform look.

After the charlotte has been chilled for several hours, or up to a day, the strawberries are brushed with apricot preserves to prevent them from drying out. The finishing touch is to place a beautiful strawberry on top.

Puree Instructions:

  1. Place the unsweetened frozen strawberries in a large bowl and thaw
  2. Put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed
  3. Pour the puree into a 2 cup (480 ml) measuring cup; you need 1 cup of puree (If you have extra puree, cover, and place in the refrigerator for another use)
  4. Add the sugar to the puree and stir until the sugar dissolves; taste and add more sugar if needed
  5. Add a little lemon juice to taste

The puree can be stored, covered, in the refrigerator for up to one week.

Sponge Cake Instructions:

  1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
  2. Butter and line the bottom of an 8 inch (20 cm) cake pan with parchment paper
  3. In your electric mixer, or with a hand mixer, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon)
  4. Add the vanilla extract and beat until incorporated
  5. In a small bowl whisk together the flour and salt
  6. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk; sift the remaining flour over the batter and fold in
  7. Whisk about 1/2cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter
  8. Pour immediately into the prepared pan and bake for about 18-20 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean)
  9. Remove from oven and place on a wire rack to cool; run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack, removing parchment paper
  10. Set aside

The cake can be made a day or two in advance.

NOTE: Remember that when making the sponge cake you need to gently fold first the flour and then the melted butter into the egg and sugar mixture so the batter does not deflate.

Strawberry Cream Instructions:

  1. Chill your mixing bowl and whisk in the freezer for about 15 minutes
  2. Meanwhile, in a small measuring cup stir together the gelatin and 1/4 cup of the strawberry puree; let this mixture sit for 5 minutes and then microwave for a 10 seconds to dissolve the gelatin
  3. Once the gelatin has dissolved, stir the gelatin mixture into the remaining 1/2cup (120 ml) of strawberry puree; set aside while you whip the cream
  4. Remove the mixing bowl and whisk from the freezer; beat the cream until soft peaks form
  5. Add the strawberry puree mixture and continue to beat the cream until stiff peaks form; taste and fold in a little sugar, if needed

 

To assemble the Charlotte:

  1. Place the cooled cake layer on the bottom of an 8 inch (20 cm) spring form pan
  2. Spread 1/4cup (60 ml) of strawberry puree over the top of the sponge cake; halve, or even slice the strawberries and fit them snugly on top of the cake with the cut sides facing the outside edge of the pan
  3. Fill the center of the cake with the strawberry whipped cream; smooth the top
  4. Cover loosely with plastic wrap and chill for about 2-3 hours so the cream has time to set.

The Charlotte can be made up to this point and refrigerated for a day before serving.

Unmolding Instructions:

  1. Several hours before serving, gently remove the sides of the spring form pan
  2. Heat the apricot preserves in a small saucepan over low heat until barely warmed; using a pastry brush, glaze the cut surfaces of the strawberries and the outside edge of the cake
  3. Cover and refrigerate until serving time
  4. If desired, decorate the top of the cake with a whole strawberry

Vanja preferred the strawberry version. I preferred the raspberry one, by far. The filling was more vibrant, too. Both must be served with the coulis as the berry flavour is not intense enough without it. Next, a mold for just the filling!

Excuse me? One for Vanja, one for Valerie, and WHERE is MINE?? Hello! I am a berry good little Beavie!

Tweet6
Pin65
Share5
76 Shares

Filed Under: Cakes, Thermomix® Puddings Pies and Tarts, Winter Tagged With: Strawberries, Valentines Day

About Valerie Lugonja

Like what you see? SUBSCRIBE TO A CANADIAN FOODIE
Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Roots, Shoots, and Garden Boots May 5th 2012
Pommette or Pommeau »

You might also enjoy...

Rhubarb Brioche Bread
Rhubarb Brioche Bread with Ragan’s Strawberry Rhubarb Jam
A Blast from my Past: Deviant Tutti Frutti Ice Cream
Summer of 2016: Awakening the Fresh Fruit Salad
Canadian Strawberry Shortcake Biscuit
Thermomix Algarvian Almond Cake
Thermomix Algarvian Almond Cake

Comments

  1. bellini says

    February 8, 2012 at 6:15 pm

    Yes I think Beavie deserves some strawberry loving too. This sounds like a delicious recipe Valerie. In strawberry season we have large ones for only such a short period of time and then there are the jammers.

    Reply
    • Valerie says

      February 8, 2012 at 8:16 pm

      Valerie (Bellini)
      Exactly! I froze the berries to make this wonderful frozen jam or to use in Thermomix Very Berry Ice Cream, but this was a nice change and a lovely way to use frozen fruit in the middle of winter!
      🙂
      Valerie

      Reply
  2. supersu says

    February 8, 2012 at 8:22 pm

    val

    how beautiful!

    perfect for valentine’s day…

    su 🙂

    Reply
  3. Kate says

    February 9, 2012 at 9:35 am

    We start getting our super sweet berries in February – they’re “tricked” into fruiting early by a frost method. Kind of fascinating.

    Reply
  4. Lizzy (Good Things) says

    February 9, 2012 at 12:37 pm

    This looks and sounds delicious, Valerie. My strawberry patch is flourishing at the moment, so this is one page I will bookmark!

    Reply
  5. Valerie says

    February 11, 2012 at 10:24 am

    Oh, what a stunning dessert! It’s great you were able to save some berries for winter. I never buy strawberries out of season either, but they do look pretty, even if they don’t taste as good as in-season ones.

    Reply
  6. Devaki@weavethousandflavors says

    February 12, 2012 at 9:45 am

    I can’t agree with you more valerie about off season strawberries but I must say the color on the sauce is stunning like melted rubies. Not to mention what a stunning charlotte. FABULOUS!

    Have a wonderful Valentine’s Day!

    chow :)DEVAKI @ weavethousandflavors

    Reply
  7. Sarah Galvin (All Our Fingers in the Pie) says

    February 12, 2012 at 6:35 pm

    Wow! Looks great, Valerie. I just used some of my frozen market garden strawberries last night with a pannacotta.

    Reply
  8. Simone says

    February 13, 2012 at 1:12 am

    I totally agree on the out of season berries. I had to buy strawberries last week for a photoshoot and apart from being outrageously expensive they also tasted horrible. But that Charlotte is almost tempting me to have another go!! Gorgeous Valerie!!

    Reply
  9. Krista says

    February 13, 2012 at 7:39 pm

    The colors are SO stunning, Valerie! I find I’m so often disappointed by strawberries unless I can pick them myself, preferably in a sun-drenched mountain meadow when they’re warm and sweet. This looks deeeelicious!

    Reply
  10. Monet says

    February 27, 2012 at 5:23 pm

    Oh what a wonderful Valentine Day dessert. I’m saving this for next year! Like you, I rarely buy strawberries out of season. I use frozen for my cake fillings during the winter! Thank you for sharing…and as always, thank you for all the support. You are an inspiring woman, and I’m glad to know you!

    Reply
  11. petit4chocolatier says

    December 11, 2012 at 7:44 pm

    Oh my Valerie!! I love everything about this dessert. Valentine’s Day is just around the corner again!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Thermomix® Independent Consultant; Executive Team Lead Alberta

Weekly Newsletter

Saturday Morning News

More Thermomix Recipes etc »

The Best Ever Homemade Tomato Sauce: Healthy and Tasty

More ACF Famous Recipes or Specialties»

Chocolate Salami

More Winter Recipes »

Homemade Hot Cross Buns: Helen McKinney’s Best EVER Recipe

homemade hot cross buns

More Recipes from my mom Helen »

Connect With Me!

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
projects

My Post Archives

Come On In And Kiss the Cook

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! [Read More …]

Connect With Me

  • Bloglovin
  • Email
  • Facebook
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Homemade Cloudberry Jam or Homemade Bakeapple Jam

More Canadian Recipes »

Lifetime Achievement Award

Canadian Web Blog Award 2013 www.acanadianfoodie.com FIRST

Vote-for-me
Best in Food NEW
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Copyright © 2023 · Website by PoundPig