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–+ servings

Strawberry Charlotte Cake - Charlotte Aux Fraises

Strawberry charlotte cake dessert with ladyfingers, whipped cream swirls, tied with ribbon on plate
This strawberry Charlotte Cake is an elegant, simple, eggless, no bake cake made with ladyfingers, fresh strawberries, and light mascarpone mousse. Its a beautiful family dessert, Sunday dessert, birthday or any special occasion cake!
Marina Sestan
Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Serving Size 8 Slices

Equipment

Ingredients

Structure

  • 30 –35 ladyfingers
  • 400 g fresh strawberries

Strawberry mousse

  • 300 g strawberries
  • 120 g sugar
  • 1 tbsp lemon juice
  • 10 g gelatin powder or 5 gelatin sheets
  • 60 ml cold water
  • 400 ml cold heavy cream
  • 250 g mascarpone
  • 1 tsp vanilla Syrup for soaking
  • 150 ml strawberry juice or simple syrup

Instructions

  • Step 1: Line a 7 inch springform pan with parchment paper for easier release. Trim the rounded bottom edge off the ladyfingers if you want them to stand neatly. Place the ladyfingers upright around the inside edge of the pan without soaking them.
  • Step 2: Dip few more ladyfingers in strawberry syrup or juice for just a second and use them to cover the bottom of the pan.
    • Do not dip for too long. You dont want them to become soggy.
  • Step 3: Blend 300g Strawberries, sugar, and lemon juice until smooth. Pour the puree into a small saucepan and warm gently. Just until it is warm. Not boiling.
  • Step 4: Place the gelatin in cold water for about 5 minutes untill it blooms. Then melt it gently and stir it into the warm strawberry puree until fully dissolved.
    • Do not miss this step!
  • Step 5: In a bowl mix the mascarpone and vanilla until smooth.
    In another bowl, whip the cold cream until soft peaks form. Fold the whipped cream into the mascarpone mixture.
    Finally, slowly fold the strawberry mixture into the cream mixture until everything becomes like a light pink mousse.
  • Step 6: Spread about half of the mousse into the mold. Scatter randomly chopped fresh strawberries over the mousse.
    Add another layer of briefly dipped ladyfingers. Then some more chopped strawberries.
    Finish with remaining mousse. Smooth the top nicely.
  • Step 7: Refrigerate for at least 6 hours. Its best overnight.
  • Step 8: Decorate. Once the cake is completely chilled remove the springrorm ring and peel away the parchment.
    • Decorate the top with some fresh strawberries and whipped cream.
    Add a decorative ribbon for elegant finiss

Notes

How Can You Adjust Cake

  • Instead of strawberries you can use other berries, or variation of different kinds. That depends on your taste.
  • If you like very creamy cake you can skip the second layer of ladyfingers. I am a cream cake huge fan, but to me it was a bit too much of a cream, lol. But you can try if you like.
  • You can always play with decorations, and add some chocolate chips or bigger layer of whipped cream. I have some chocolate lovers at home so I often add them for my daughter after slicing.
  • If you want to make it gluten free, there are gluten free ladyfingers to buy, or you can make them yourself!

    Storage

You can keep it in the fridge for up to 4-5 days. But it is best to eat it within 2 days, so those fresh strawberries don’t release too much moisture over time.
But, I am sure it wont last longer that 2 days, and it will disappear fast. Like it does in our home.
Do not freeze. I tried it once, and it was kind of grainy, and was not as tasteful as when freshly made.
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