Strawberry Charlotte

A dessert recipe found on “150 New Ways to Serve Ice Cream”  published by Sealtest System Laboratories Inc in 1936
Strawberry Charlotte

A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an “ice-box cake”. Bread, sponge cake or biscuits/cookies or in this case sliced bananas are used to line a mold, which is then filled with a fruit puree, custardor ice cream. It can also be made using layers of bread or cake crumbs.

Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

1 Pint strawberry ice cream
2 bananas
1/2 cup whipping cream
1 tablespoon honey
4 strawberries


Decorate the sides of long-stemmed sherbet glasses with strips of ripe banana. Fill centers of glasses strawberry ice cream. Whip the cream, adding honey, and about a tablespoon of mashed banana. Make puffs of this cream on top the strawberry ice cream, and center in each a luscious strawberry. Serve with tiny cakes.

Serves four.