Description
A delightful and elegant dessert featuring layers of strawberries and whipped cream encased in ladyfinger cookies.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (7 ounces) ladyfinger cookies
- 1/2 cup milk
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let sit for about 30 minutes to macerate and release juices.
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold the macerated strawberries into the whipped cream, reserving a few strawberry slices for garnish.
- Quickly dip each ladyfinger into the milk, ensuring they are soaked but not soggy. Line the bottom and sides of a 9-inch springform pan with the soaked ladyfingers, rounded side facing out.
- Pour the strawberry and cream mixture into the lined pan, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- To serve, carefully remove the sides of the springform pan. Garnish the top with reserved strawberry slices and mint leaves, if desired.
Notes
- For added flavor, consider adding a splash of almond extract to the whipped cream.
- You can substitute the strawberries with other berries like raspberries or blueberries for a mixed berry charlotte.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg