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Dessert

Strawberry Charlotte

A layered dessert of sponge cake, strawberries, custard, and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Strawberry Charlotte

Ingredients

Directions

Make the custard

  1. Heat milk, egg yolks, and sugar until thickened, then flavor to taste.

Assemble

  1. Line a glass fruit dish with sponge cake slices dipped in sweet cream.

  2. Layer sweetened strawberries on top of the cake, then add another layer of cake and strawberries.

  3. Once the custard is cold, pour it over the layers.

Finish and decorate

  1. Beat egg whites until stiff, adding 2 teaspoons of sugar for each egg, then spread over the top.

  2. Decorate with the largest reserved strawberries.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the milk into a custard that sets when cooled.
Sugar
Sweetens the custard and helps stabilize the beaten egg whites.
Sponge cake
Forms the soft structure that holds the layers together.
Strawberries
Add fruit flavor and juiciness between the cake layers.
Egg whites
Whip into a stiff, airy topping that adds lightness.

The step that matters

Heating the milk, yolks, and sugar until thickened. Egg yolks thicken when heated gently; too much heat can scramble them, leaving a lumpy custard that will not set smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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