Description
Strawberry charlotte cake is an elegant no bake dessert made with layers of ladyfingers, creamy filling, and fresh strawberries. Light, refreshing, and show-stopping, it’s perfect for spring and summer celebrations or special occasions.
Ingredients
- 24–28 ladyfinger cookies (savoiardi)
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam or puree (optional)
- 16 oz cream cheese or mascarpone cheese, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, whipped
- 1 tbsp unflavored powdered gelatin (optional, for stabilization)
- Mint leaves (optional, for garnish)
Instructions
Line a springform pan with plastic wrap or parchment paper.
- Arrange ladyfingers vertically around the sides of the pan and a layer across the bottom.
- In a mixing bowl, beat cream cheese (or mascarpone), sugar, and vanilla until smooth.
- If using gelatin, dissolve it in 2 tbsp warm water and mix into the cream base.
- Gently fold in whipped cream until smooth and fluffy.
- Spread a layer of cream over the ladyfingers, followed by a layer of sliced strawberries (and jam if using).
- Repeat the layering until the pan is filled, finishing with a cream layer on top.
- Refrigerate for at least 4–6 hours, or overnight, until set.
- Garnish with fresh strawberries and mint leaves before serving.
Notes
- Chill overnight for the best texture and flavor.
- Do not soak ladyfingers—lightly brush with juice or syrup only if needed.
- Fresh strawberries are best, but thawed frozen ones can be used if well-drained.
- Mascarpone adds extra richness compared to cream cheese.
- Decorate with strawberries, whipped cream, or chocolate shavings for a festive finish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake, Chilled
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
