Preheat the oven to 180°C.
Blend a third of the strawberries with icing sugar into a purée.
Mix the purée with the remaining chopped strawberries.
Melt the butter and remove crusts from the bread.
Cut the bread into small fingers.
Dip bread fingers in butter and line the dariole moulds.
Fill moulds with the strawberry mixture and top with more buttered bread.
Bake the charlottes on a sheet for 25 to 30 minutes.
Simmer cream, milk, and vanilla in a pan for five minutes.
Whisk egg yolks and caster sugar until pale.
Pour hot milk over eggs, stir, then heat until thickened.
Strain the custard through a sieve.
Turn the charlottes out onto plates after cooling slightly.
Top with clotted cream and serve with custard.