For the strawberry filling: 1/4 cup of butter, 1 1/2 kg of firm and sweet strawberries, peeled and sliced into thick pieces, 2 to 3 tablespoons of sugar, 1 tablespoon of grated lemon zest, 1 tablespoon of lemon juice, 1/4 cup of damson jelly passed through a sieve. For the damson glaze: 1 cup of damson jelly, 3 tablespoons of water, 1 tablespoon of sugar, and 3 tablespoons of brandy (or to taste).
For the assembly: 10 to 12 slices of stale white bread, cut into 1-inch cubes, 1/2 cup of melted butter
For the strawberry filling: 1/4 cup of butter, 1 1/2 kg of firm and sweet strawberries, peeled and sliced into thick pieces, 2 to 3 tablespoons of sugar, 1 tablespoon of grated lemon zest, 1 tablespoon of lemon juice, 1/4 cup of damson jelly passed through a sieve. For the damson glaze: 1 cup of damson jelly, 3 tablespoons of water, 1 tablespoon of sugar, and 3 tablespoons of brandy (or to taste).
For the assembly: 10 to 12 slices of stale white bread, cut into 1-inch cubes, 1/2 cup of melted butter
To make the strawberry filling: Melt the butter over medium heat
Add the strawberries and cook until they release their juice and start to simmer
Add the sugar, lemon zest, and lemon juice
Reduce the heat and cook until all the liquid has evaporated
If the strawberries start to lose their shape, remove from the heat and drain off any remaining liquid
Stir in the damson jelly
To make the damson glaze: Combine the damson jelly, water, sugar, and brandy in a small saucepan
Bring to a boil, stirring occasionally
Reduce the heat and simmer for 2 minutes
Remove from the heat and let cool slightly
Add the bread cubes to the glaze and stir until they are well coated
To assemble: Preheat the oven to 350°F (180°C)
Butter a ring mold or an 8-inch springform pan
Cut a circle of bread to fit the bottom of the mold, and cut four semicircles for the sides
Fry the bread in melted butter until golden brown. Reserve
Cut the remaining bread into thick slices and soak one side in melted butter
Assemble the Charlotte by placing the fried bread on the bottom of the mold, followed by a layer of strawberries, then a layer of bread cubes soaked in damson glaze
Repeat this process until all the ingredients are used up, finishing with a layer of bread on top
Place in the oven and bake for 25 minutes
Remove from the oven and let cool slightly
Release the Charlotte from the mold and place it on a serving plate
Drizzle with the remaining damson glaze and serve immediately.
