Put some plastic foil at the bottom of the springform pan. Dip quickly some lady fingers in some water, on the smooth side of the biscuit.
Arrange them all around the pan (smooth side inside), and line the bottom with dipped lady fingers.
In a bowl, put the cold whipping cream, the icing sugar and the mascarpone. Whip quickly until the whisk leaves trails in the cream, and the cream is thick. Wash and cut 2/3 of the strawberries in small pieces.
Arrange half the cream on the bottom of the pan, then sprinkle with strawberries. Fully dip the lady fingers in water, and put them on the strawberries.
Put what is left of the cream on it, then sprinkle with what is left of strawberry pieces, and finish with a layer of biscuits. Cover with plastic foil and put in the fridge for at least 4 hours.
Turn the charlotte over and unmould. Cut the remaining strawberries in half and arrange them on the top.
Heat the strawberry jam for 30 seconds in the microwave, and strain it to take the clots out. Brush the strawberries with it.
There you are, your strawberry charlotte is ready!
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