Strawberry Shortcake

With the warmer weather just around the corner, try our delicious strawberry charlotte!



Salad bowl

Tooth knife

2 wooden rulers

20 cm diameter circle


Cul de poule




400g strawberries

2 La Patelière strawberry coulis

300g full cream (30%)

3 sheets La Patelière gelatine

30g water

1 packet of Reims rose biscuits

Top tip

The biscuits can be cut using two wooden rulers.


Let's get baking!

Soak the 3 sheets of gelatine in cold water to rehydrate them.

Meanwhile, to make your syrup, mix half a strawberry coulis with 30g of cold water.

Cut the biscuits on the bias using a serrated knife. Our tip: use two wooden rulers.

Then dip your cut-out biscuits in the syrup for two seconds.

And place them around the edge of your circle as well as at the bottom.

Wash your strawberries, remove the stalks and keep about 15 of them (if they are large enough, keep fewer).

Cut ¾ of the strawberries you have kept into small pieces and keep the rest for the final decoration of your charlotte.

Heat the second half of your strawberry coulis in a saucepan and add the drained gelatine, stirring well.

Pour the mixture back into a mixing bowl and add the second strawberry coulis. Leave to cool for a few minutes. The mixture should be lukewarm to cold to the touch.

Meanwhile, whip the whole cream until stiff. Gently fold in the chilled coulis mixture with a pastry blender.

Then pour the mixture into the bottom of the charlotte up to halfway up the sides of the mould.

Then add a layer of cut strawberries, top with the remaining cream and smooth.

Leave to set in the fridge for at least 4 hours before decorating with the remaining strawberries.


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