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This amazing strawberry Charlotte Royale cake is easy, delicious and beautiful. Jelly roll sponge cake slices are filled with Berry Bavarian Cream in a cute dome shape

Strawberry Charlotte Royale Cake

Oh baby, I hope you’re hungry because this Strawberry Charlotte Royale Cake cake is out of this world. Imagine a jelly roll with strawberry preserves, sliced and then filled with creamy Strawberry Bavarian cream.

Doesn’t that sound like the perfect summer dessert?

This dessert is not heavy or super sweet. It’s absolutely perfect and well balanced. The inside is made with real strawberries with a creamy, yet airy texture that compliments the sponge cake with the tangy jam inside.

You gotta hand it to the french, they are geniuses when it comes to baking. Their classic cakes are the perfect balance of flavor and texture.

Granted, some of them take days and to make, and many need a visual diagram on their cookbooks on how to assemble them. BUT, I chose to show you this Strawberry Charlotte Royale Cake because it’s stunning and not so hard to make.

Imagine making this cake for a dinner or get together? Friends and family will be wowed. Here’s step by step photos on how to make it:

I didn’t use a special mold to get the dome shape. I just used a medium mixing bowl I had lying around in my kitchen.

For the process: First I made a regular jelly roll sponge cake. You can see the step by step process in this Dulce de Leche Roll last year. I filled it up with strawberry jam and rolled up in a log shape.

Then I cut into thin slices and arranged them tightly inside a regular mixing bowl (for the dome shape). Then I poured in the strawberry Bavarian cream and covered it with a sponge bake top. Then I refrigerated the cake for a few hours until set.

I hope you can try this delicious Strawberry Charlotte Royale Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

4.25 from 4 votes

Strawberry Charlotte Royale Cake

Prep Time

1 hr

Cook Time

5 hrs

Total Time

6 hrs

This amazing strawberry Charlotte Royale cake is easy, delicious and beautiful. Jelly roll sponge cake slices are filled with Berry Bavarian Cream in a cute dome shape

Course: Dessert

Cuisine: French

Keyword: french cakes, french recipes

Servings: 12

Calories: 228 kcal

Author: Tiffany Bendayan

Ingredients

For Jelly Roll Cake

6 Eggs separated
6 Tablespoons Flour
3 Tablespoons Sugar
3/4 Cup Strawberry Preserves
1 drop red food coloring optional

For Strawberry Bavarian Cream

1/2 oz Gelatin 1/2 Envelope
1/3 cup Water
3 Egg Yolks
1/4 Cup Sugar
1/2 Cup Milk
4 oz Strawberries
1 Cup Heavy Cream

US Customary - Metric

Instructions

For Jelly Roll Cake

Preheat oven to 325 Degrees Fahrenheit
Line 2 sheet pans with parchment paper or silicone mats
In a mixer, mix the egg yolks and sugar until pale in color and mixture becomes thicker. About 3-4 minutes
Meanwhile, whip the egg whites until stiff peaks form
Using a spatula, fold in the whipped egg whites into the egg yolk mixture in 3 installments. Make sure you do not deflate the egg whites
Fold in the flour, one tablespoon at a time until combined
Place 3/4 of the mixture into one sheet pan. Spread it out into an even thin layer
Place the other 1/4 of the mixture into the second sheet pan (this will be the bottom of the cake). Spread this mixture until it covers about the size of the bottom of the cake
Bake for 8-10 minutes or until cooked. Do not overcook
Remove from oven and place a clean kitchen towel on top until the cake cools. This will allow the cake to sweat making it easy to roll
When cake is completely cool. Spread the strawberry jam on the first sheet pan (not on the second one). Carefully roll it tightly into a log
Wrap the roll with plastic paper and refrigerate for a couple of hours (for easy cutting)

For Strawberry Bavarian Cream

In a small bowl, place the gelatin and water. Mix and set aside
In another bowl, mix in the egg yolks and sugar until the mixture turns pale and become thicker. About 3-4 minutes
Warm the milk in the microwave (milk should not be boiling hot)
Slowly mix the in the milk into the yolks
Place this mixture on top of a double boiler with simmering water underneath. Use a wooden spoon to stir until the yolk and milk mixture becomes thicker. About 4-5 minutes
Meanwhile puree the strawberries using a blender or a food processor. Strain if desired
Remove the milk mixture from the heat. Add the bloomed gelatin and strawberries. Mix well with a whisk
Place this mixture into the freezer for 10-15 minutes to cool but not set
In a mixer, whip the heavy cream until stiff peaks form
Fold the heavy cream into the strawberry cream in 2-3 installments being careful not to deflate the cream. Add the red food coloring if desired

Assembly

Use a medium mixing bowl and line it with plastic paper leaving an overlapping border of paper
Measure the exact bottom size using the 2nd sponge cake and cut to size
Cut the jelly roll into thin slices and place them neatly inside the bowl making sure there are virtually no gaps between them
Pour in the bavarian cream
Place the top of the cake
Cover with plastic paper
Refrigerate for a minimum of 4 hours or until the cake is set
Turn the set cake into a plate to unmold
If desired, brush the surface with melted apricot jam to give it a little shine
Enjoy!