Best Strawberry Charlotte Recipes

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STRAWBERRY SHORTCAKE CHEESECAKE DOME (CHARLOTTE ROYALE) RECIPE BY TASTY



Strawberry Shortcake Cheesecake Dome (Charlotte Royale) Recipe by Tasty image

Here's what you need: eggs, sugar, vanilla extract, flour, baking powder, salt, cream cheese, heavy whipping cream, strawberry jam, fresh strawberry

Provided by Kiano Moju

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 10

4 eggs
1 ¼ cups sugar, divided
3 teaspoons vanilla extract, divided
¾ cup flour
1 ½ teaspoons baking powder
1 teaspoon salt
16 oz cream cheese, room temperature
½ cup heavy whipping cream, cold
½ cup strawberry jam
2 cups fresh strawberry , sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Whisk together eggs, ¾ cups (150 g) sugar and 1 teaspoon vanilla until pale and fluffy.
  • Into the mixture sift in flour, baking powder & salt. Mix until just combined.
  • Pour the sponge cake batter onto a 10x15-inch (25x38 cm) baking sheet lined with parchment paper and bake for 10-12 minutes. Allow to cool.
  • In a mixing bowl beat together cream cheese, ½ cup sugar (100 g) and 2 teaspoons vanilla extract. Add in heavy cream and beat until light and fluffy. Set aside.
  • Cutting widthways, cut the cooled cake into 4 equal rectangles.
  • Spread the jam onto 2 rectangles. Then place the two rectangles together and top with a rectangle without any jam.
  • Transfer the stack of cake with jam onto a cutting board. Cut in half longways. Then cut widthways into 1 cm (½ inch) thick slices. The cut pieces of cake should be about square in shape.
  • Arrange the sliced pieces on cake into a medium sized bowl lined with cling film. Alternate the direction the lines are facing to create a checkered like pattern. As you reach the edges of the bowl, you may need to cut the pieces to fit.
  • Fill the cake with the cheesecake filling. Spreading evenly.
  • Arrange the strawberries on top making sure they slightly overlap each other.
  • Cover the cake with slices of the 4th piece of cake. Wrap the exposed cake with cling film and refrigerate for at least 4 hours.
  • To serve, unwrap the bottom layer of the cake, and place a plate on top. Flip the plate and carefully remove the bowl, and the remaining cling film.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 620 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 1 gram, Protein 12 grams, Sugar 39 grams

STRAWBERRY ICE CREAM CHARLOTTE



Strawberry Ice Cream Charlotte image

My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. -Scarlett Elrod, Newman, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 slices.

Number Of Ingredients 7

2 packages (3 ounces each) soft ladyfingers, split
4 cups strawberry ice cream, softened if necessary
1-3/4 cups strawberry sorbet, softened if necessary
2 cups fresh strawberries, hulled
2 tablespoons confectioners' sugar
3/4 cup marshmallow creme
1 cup heavy whipping cream

Steps:

  • Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.), Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer., Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme., In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight., Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.

Nutrition Facts :

STRAWBERRY CHARLOTTE



Strawberry Charlotte image

Charlottes look best when made in patterned molds, but you can also create a minimalist button shape by using a soufflé mold. If you want individual portions, divide the charlotte into four ramekins and cover with a layer of thinly sliced strawberries. Unmold or serve as is.

Provided by Jane Nickerson

Categories     dessert

Time 1h45m

Yield Serves 8

Number Of Ingredients 7

3 1/2 teaspoons gelatin
1/2 cup boiling water
3/4 cup sugar
1 tablespoon lemon juice
1 cup crushed or puréed strawberries, plus a handful of whole berries for garnish
3 egg whites, beaten to soft peaks
1 cup heavy cream, whipped to stiff peaks

Steps:

  • In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.
  • Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.
  • Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.
  • Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 31 milligrams, Sugar 20 grams

STRAWBERRY ICE CREAM CHARLOTTE



Strawberry Ice Cream Charlotte image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Ice Cream & Ices

Number Of Ingredients 7

2 package(s) (3 ounces each) soft ladyfingers, split
4 cup(s) strawberry ice cream, softened if necessary
1 3/4 cup(s) strawberry sorbet, softened if necessary
2 cup(s) fresh strawberries, hulled
2 tablespoon(s) powdered sugar
3/4 cup(s) marshmallow creme
1 cup(s) heavy whipping cream

Steps:

  • Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.) Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
  • Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme. In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight.
  • Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.

STRAWBERRY CHARLOTTE



Strawberry Charlotte image

Puréed strawberries and strawberry gelatin are beaten with vanilla yogurt until fluffy, then chilled in a cookie wafer crust for a refreshing dessert.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes 8 servings.

Number Of Ingredients 6

2 cups fresh strawberries, hulled
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Strawberry Flavor Sugar Free Gelatin
1 cup vanilla low-fat yogurt
32 vanilla wafers
1 cup thawed COOL WHIP LITE Whipped Topping

Steps:

  • Place strawberries in blender; blend until pureed. Set aside. Stir boiling water into dry gelatin mix in medium bowl until dissolved. Add strawberry puree; mix well. Refrigerate 45 min. or until slightly thickened.
  • Add yogurt; beat with electric mixer on low speed until light and fluffy. Line bottom and side of 9-inch pie plate with wafers. Fill with the gelatin mixture.
  • Refrigerate 2 hours or until set. Top with the whipped topping just before serving. Store leftovers in refrigerator.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

STRAWBERRY CHARLOTTE



STRAWBERRY CHARLOTTE image

Categories     Fruit

Yield 12-16

Number Of Ingredients 1

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Steps:

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