Why You’ll Love This Recipe

Visually stunning when unmolded, making a beautiful centerpiece
Fresh strawberries impart vibrant color and natural sweetness
No-bake filling is luscious and creamy, perfect for warm days
Easy to assemble ahead, then chill—ideal for entertaining
Light yet indulgent, with contrasting textures from cake and cream

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ladyfingers or very thin sponge cake slices
Fresh strawberries (pureed and sliced)
Cream cheese or mascarpone
Heavy cream or non-dairy whipping cream
Gelatin or a vegan gelatin substitute
Sugar
Vanilla extract
Optional garnish: extra strawberries, mint leaves, or powdered sugar

Directions

Prepare the strawberries: Puree a portion of the strawberries with a little sugar and strain to a smooth consistency. Slice the rest for later layering or garnish.
Bloom the gelatin: Sprinkle gelatin over a bit of cold water and let sit, or prepare vegan gelatin according to package instructions.
Make the creamy filling: Whip cream cheese (or mascarpone) with sugar and vanilla until smooth. Warm the gelatin just until dissolved and whisk in the strawberry puree. Fold this strawberry mixture into the creamy base.
Fold in whipped cream: Whip heavy cream until firm peaks form, then gently fold into the strawberry cream mixture until combined.
Assemble the charlotte: Line a springform pan or mold with ladyfingers, standing them upright around the edges and placing a layer in the base. Pour in half the filling, spread a layer of strawberry slices, then pour the remaining filling over top. Press everything lightly to level.
Chill to set: Refrigerate for at least 4 hours or overnight until the filling is firm.
Unmold and garnish: Release the cake from the mold, transfer to a serving plate, and top with sliced strawberries, mint, or a dusting of powdered sugar.

Servings and timing

Servings: Makes about 8–10 slices
Prep time: 30–40 minutes (plus chilling)
Chill time: At least 4 hours, preferably overnight
Total time: Around 4.5–5 hours including chilling

Variations

Vegan adaptation: Use non-dairy cream and vegan gelatin substitute, and a vegan sponge alternative
Mixed berries: Swap some strawberries for raspberries or blueberries for added flavor
Chocolate-strawberry: Add a layer of melted dark chocolate on the cake base before adding filling
Lemon twist: Fold in a little lemon zest or lemon curd for a bright citrus note
Mini charlottes: Make individual portions in ramekins or glasses for a pretty and convenient presentation

Storage/Reheating

Store in the refrigerator, covered, for up to 3–4 days; freshness is best within the first two days
Not suitable for freezing, as the cream texture may become runny when thawed
Serve cold—no reheating needed

FAQs

What is a Charlotte cake?

A Charlotte is a molded dessert with a creamy or fruit filling surrounded by sponge or ladyfingers. No cooking is needed after assembly.

Can I skip gelatin?

Gelatin helps the filling set firmly. For a softer texture, you can reduce or omit it, but the filling will be less structured.

Can I use frozen strawberries?

Yes—thaw and drain them well before using to avoid excess moisture in the filling.

What cream cheese works best?

Full-fat cream cheese or mascarpone gives the creamiest texture; low-fat versions may affect consistency.

How do I get best results lining the mold?

Place ladyfingers tightly side by side, cut them if needed to fill gaps. Freeze the lined mold briefly to help them stand upright before adding filling.

Is it possible to make this in advance?

Yes—the cake needs chilling overnight. Just wait to garnish until shortly before serving for freshness.

How do I remove it from the mold cleanly?

Run a warm knife around the edge before releasing the springform or removing the molding ring.

Can I use a biscuit crust instead?

Yes—line the pan with a pressed cookie or biscuit base and arrange ladyfingers only around the sides if you prefer.

Is this dessert kid-friendly?

Absolutely! It’s sweet, colorful, and fun—kids love the creamy layers and fruit decoration.

Can I use other fruits?

Yes—peaches, mangoes, and mixed berries all pair wonderfully in place of or with strawberries.

Conclusion

Strawberry Charlotte Cake is an elegant yet approachable dessert that showcases fresh fruit in a luxurious, no-bake package. With its creamy, chilled filling and graceful presentation, it’s perfect for special gatherings or warm-weather indulgence.

Strawberry Charlotte Cake

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Strawberry Charlotte Cake is an elegant no-bake dessert featuring a luscious strawberry cream filling surrounded by ladyfingers or sponge cake. Perfect for spring and summer, it combines fresh fruit flavor, creamy texture, and a stunning presentation that impresses at any gathering.

Author: Laura
Prep Time: 30–40 minutes
Cook Time: 0 minutes
Total Time: 4.5–5 hours (including chilling)
Yield: 8–10 slices
Category: Dessert
Method: No-bake
Cuisine: French-inspired

Instructions

Prepare strawberries: Puree 1 1/2 cups of strawberries with 2 tbsp sugar; strain to remove seeds. Slice remaining strawberries for garnish or layering.

Bloom gelatin: Sprinkle gelatin over cold water; let sit 5 minutes. Warm gently until dissolved, then stir into strawberry puree.
Make creamy base: Beat cream cheese or mascarpone with remaining sugar and vanilla until smooth. Mix in strawberry puree.
Whip cream: In a separate bowl, whip heavy cream to firm peaks. Gently fold into strawberry mixture until combined.
Assemble cake: Line sides and bottom of a springform pan or mold with ladyfingers. Pour in half the filling, layer with sliced strawberries, then add remaining filling. Smooth top.
Chill: Cover and refrigerate for at least 4 hours or overnight until set.
Unmold & garnish: Run a warm knife around edges, release from pan, and decorate with strawberries, mint, or powdered sugar.

Notes

For a vegan version, use plant-based cream, vegan cream cheese, and agar-agar instead of gelatin.
Make sure strawberries are well-drained if using frozen to prevent excess moisture.
Ladyfingers can be briefly brushed with strawberry syrup or fruit juice for extra flavor.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 22g
Sodium: 140mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg