Today, we’re making a baby birthday cake: a delicious strawberry charlotte for the whole family! Good homemade ladyfingers, fromage blanc, a little mascarpone… absolutely delicious!
Strawberry Charlotte for Baby
I wanted to make a pretty cake for my daughter Sasha’s birthday—fresh, colorful, and filled with delicious juicy strawberries. A strawberry charlotte seemed like the perfect cake for the occasion! The biggest challenge was finding a good ladyfinger recipe. This baby-friendly ladyfinger recipe is available here for anyone who wants to make everything homemade 😉
For the filling of this strawberry charlotte, I used fromage blanc, a little mascarpone, and strawberries: nothing else.
This strawberry charlotte is actually very easy to make, so now it’s your turn! Of course, you don’t have to wait for baby’s birthday to make it—there doesn’t have to be a special occasion to cook 😉
Here is what you need to make this strawberry charlotte baby birthday cake recipe (from 12 months, for one small charlotte about 4 3/4 inches / 12 cm in diameter):
Ingredients
Preparing the baby birthday cake
Start by making the ladyfinger recipe I posted here, doubling the quantities. Of course, you can also use store-bought ladyfingers. You’ll get about 10 fairly thick ones.
While the ladyfingers are baking, mix 2/3 cup fromage blanc (150 g) with 3 1/2 tablespoons mascarpone (50 g). I added a few drops of red food coloring to make the filling pink instead of adding it to the ladyfingers in the end—for the surprise effect 😉.
Add 1 2/3 cups strawberries (250 g), hulled and cut into small pieces, then refrigerate.
When the ladyfingers are baked and cooled, cut about 3/4 inch (2 cm) off the end of each one (keep the trimmed pieces aside), then place the ladyfingers cut side down inside your cake ring, all around the edges. You can add a little mascarpone to the cut base to help stick them to the bottom so they stand upright.
Place the lightly crushed ladyfinger pieces inside, at the bottom of the charlotte, then add the fromage blanc/mascarpone/strawberry mixture on top.
Hull a few strawberries and cut them in half, then arrange them on top of the filling.
Optional: add a few decorative fondant leaves for a little greenery.
Remove the ring and tie a pretty ribbon around the ladyfingers. I didn’t have one, so I used gift-wrapping ribbon—the kind used for presents 😉.
Refrigerate for about 30 to 45 minutes before serving.
Our baby birthday cake is ready, and everyone can enjoy it 🙂
Enjoy, and happy birthday baby!
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