Introduction: Ready to Wow with a Stunning Dessert?
Have you ever dreamed of serving a dessert that looks like it came straight from a fancy bakery? The Strawberry Charlotte Cake is your answer! This no-bake beauty is a showstopper with its elegant layers of soft ladyfingers, creamy strawberry mousse, and juicy fresh strawberries. It’s surprisingly easy to make, even if you’re new to baking, and it’s perfect for special occasions or just because you deserve a sweet treat. Curious about how to create this gorgeous cake? Let’s dive in and make some dessert magic!
Overview: Why Strawberry Charlotte Cake Shines
The Strawberry Charlotte Cake is a delightful no-bake dessert that combines light, fluffy strawberry mousse with the delicate crunch of ladyfingers and the burst of fresh strawberries. Its vibrant colors and elegant presentation make it a crowd-pleaser for birthdays, parties, or summer gatherings. Plus, it’s refreshing, not too heavy, and easy to customize.
- Time Requirement: About 30 minutes for prep, plus 6 hours (or overnight) for chilling.
- Difficulty Level: Easy to moderate. No baking required, but you’ll need to work carefully with gelatin and layer the components.
- Why It’s Special: This cake is all about fresh, summery strawberry flavor paired with a creamy texture. The ladyfingers soften into a cake-like texture, and the mousse sets into a light, airy filling. It’s naturally vegetarian and perfect for warm days.
Essential Ingredients: What You’ll Need
With a handful of simple ingredients, the Strawberry Charlotte Cake comes together to create a dessert that’s both delicious and stunning. Quality matters, so pick fresh strawberries and good ladyfingers for the best results.
- 60 g (¼ cup) cold water: Used to bloom the gelatin for a smooth mousse.
- 1 tablespoon gelatin powder: Sets the mousse, giving it structure without baking.
- 40 ladyfingers: These form the cake’s structure, creating a soft, cakey texture as they soak up moisture.
- 450 g (2 cups) whipping cream: The base for the creamy mousse and decorative topping. Use heavy cream with at least 35% fat.
- 40 g (â…“ cup) powdered sugar: Sweetens the whipped cream without graininess.
- 1 teaspoon vanilla extract: Adds a warm, sweet note to the mousse.
- 700 g (about 4 cups) strawberries, finely diced: The star ingredient, adding fresh flavor and texture.
- 8 whole strawberries: For a beautiful, decorative topping.
- Substitutions and Variations:
- Dairy-Free: Swap whipping cream for coconut cream and use a dairy-free gelatin alternative, like agar-agar.
- Gluten-Free: Use gluten-free ladyfingers or sponge cake slices.
- Sugar Swap: Replace powdered sugar with a sugar-free alternative, but adjust to taste as it may change the texture.
- Fruit Twist: Swap strawberries for raspberries, blueberries, or a mix for a different flavor profile.
- Gelatin-Free: Use agar-agar (follow package instructions for setting) for a vegetarian option.
Why These Ingredients Matter: The gelatin ensures the mousse holds its shape, while ladyfingers create a soft, cake-like base. Fresh strawberries add a burst of flavor, and whipped cream brings richness and lightness to the dessert.
Step-by-Step Instructions: Crafting Your Strawberry Charlotte Cake
This no-bake cake is straightforward to make with a bit of care. Follow these steps to create a dessert that’s as beautiful as it is tasty!
Step 1: Bloom the Gelatin
- In a small bowl, pour 60 g of cold water and sprinkle 1 tablespoon of gelatin powder evenly over the surface.
- Let it sit for at least 10 minutes to bloom. It will turn into a firm, gel-like puck.
- Tip: Don’t stir the gelatin while it blooms—it needs to sit undisturbed to set properly.
Step 2: Prepare the Springform Pan
- Line the sides of a 9-inch springform pan with parchment paper or clear acetate to make unmolding easier.
- Trim about ¼ inch off the end of 23 ladyfingers so they can stand upright. Arrange them vertically around the inside edge of the pan to form a ring.
- Place a layer of ladyfingers on the bottom of the pan, cutting them as needed to fill any gaps.
- Tip: If the ladyfingers don’t fit perfectly, don’t worry—a little overlap or trimming is fine.
Step 3: Add the First Strawberry Layer
- Spread 200 g of finely diced strawberries evenly over the bottom layer of ladyfingers.
- Set the pan aside while you prepare the mousse.
- Tip: Dice the strawberries small for a neat, even layer.
Step 4: Whip the Cream
- In a large mixing bowl, combine 450 g whipping cream, 40 g powdered sugar, and 1 teaspoon vanilla extract.
- Use an electric hand mixer with a whisk attachment to beat the mixture until firm peaks form—about 3–5 minutes. The cream should hold its shape when lifted.
- Set aside 100 g of whipped cream in a piping bag with your choice of piping tip for decorating later. Keep both in the fridge.
- Tip: Chill the bowl and whisk for 10 minutes before whipping for faster results.
Step 5: Make the Strawberry Mousse
- Place 250 g of diced strawberries in a blender.
- Microwave the bloomed gelatin for 15 seconds until it melts into a liquid (don’t let it boil).
- Add the melted gelatin to the blender and blend until the strawberries are fully pureed.
- Pour the strawberry puree into the bowl of whipped cream. Gently fold with a spatula until no streaks remain, keeping the mixture light and airy.
- Tip: Fold slowly to maintain the whipped cream’s fluffiness.
Step 6: Assemble the Layers
- Pour half of the strawberry mousse over the diced strawberry layer in the pan. Smooth it out with a spatula for an even layer.
- Add another layer of ladyfingers on top, cutting as needed to fit.
- Spread the remaining 250 g of diced strawberries over the ladyfingers.
- Pour the rest of the mousse on top and smooth the surface with a spatula.
- Tip: Tap the pan gently on the counter to settle the mousse and remove air bubbles.
Step 7: Decorate and Chill
- Pipe a decorative ring of the reserved whipped cream on top of the cake using the piping bag.
- Arrange the 8 whole strawberries on top for a beautiful finish.
- Cover the pan with plastic wrap and chill in the fridge for at least 6 hours, preferably overnight, to let the mousse set and the ladyfingers soften.
- Tip: For clean piping, practice on a plate first to get the hang of your piping tip.
Assembly: Building the Perfect Charlotte Cake
Assembling a Strawberry Charlotte Cake is like creating a work of art. Here’s how to make it look stunning:
- Set Up the Base: The ladyfinger ring around the pan creates a classic Charlotte look. Make sure they’re snug and upright for a neat appearance.
- Layer Thoughtfully: Spread the diced strawberries and mousse evenly to ensure every slice has balanced flavors and textures.
- Smooth the Mousse: Use a spatula to create flat, even layers for a professional look.
- Decorate with Flair:
- Pipe the whipped cream in swirls, stars, or rosettes for a fancy touch.
- Place whole strawberries strategically—try a circle or heart shape for visual appeal.
- Tie a ribbon around the cake after unmolding for a charming, bakery-style presentation.
- Presentation Tips:
- Serve on a cake stand to show off the ladyfinger border.
- Dust with a little powdered sugar or add edible flowers for extra elegance.
- Slice with a sharp knife, wiping it clean between cuts for neat portions.
Storage and Make-Ahead Tips
This cake is perfect for preparing in advance, and it stores well if you follow these tips:
- Storing Leftovers:
- Fridge: Store the cake (or slices) in an airtight container or covered with plastic wrap in the fridge for up to 3 days. The ladyfingers will soften more over time.
- Freezer: Freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge before serving.
- Serving Tip: If chilled for a long time, let the cake sit at room temperature for 10 minutes for easier slicing.
- Make-Ahead Tips:
- Assemble the cake up to 24 hours in advance and store in the fridge. Add the whipped cream and strawberry topping just before serving to keep them fresh.
- Prepare the strawberry puree and whipped cream separately up to 1 day ahead and store in the fridge. Combine when ready to assemble.
- Keep ladyfingers in an airtight container to stay fresh until you’re ready to use them.
Recipe Variations: Get Creative!
The Strawberry Charlotte Cake is versatile, so you can tweak it to suit your tastes or the occasion. Here are some fun ideas:
- Mixed Berry Charlotte: Replace half the strawberries with raspberries or blueberries for a colorful, tangy twist.
- Chocolate Strawberry Charlotte: Add 2 tablespoons of cocoa powder to the whipped cream for a chocolatey mousse.
- Lemon Zest Charlotte: Mix 1 teaspoon of lemon zest into the mousse for a bright, citrusy flavor.
- Tiramisu-Inspired Charlotte: Swap the strawberry puree for coffee-soaked ladyfingers and a mascarpone-based cream for a twist.
- Mini Charlottes: Use small springform pans or ramekins for individual-sized cakes—perfect for parties!
Conclusion: Enjoy Your Strawberry Charlotte Masterpiece!
Congratulations—you’ve just created a Strawberry Charlotte Cake that’s as gorgeous as it is delicious! This no-bake dessert is perfect for any occasion, from summer picnics to fancy dinner parties. With its light mousse, fresh strawberries, and soft ladyfingers, it’s a treat that everyone will love. So slice it up, share it with friends, or savor it yourself. Don’t be afraid to experiment with flavors or decorations to make it your own! What’s your favorite way to enjoy this cake? Let me know in the comments—I can’t wait to hear!
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Strawberry Charlotte Cake
Description
Have you ever dreamed of serving a dessert that looks like it came straight from a fancy bakery? The Strawberry Charlotte Cake is your answer! This no-bake beauty is a showstopper with its elegant layers of soft ladyfingers, creamy strawberry mousse, and juicy fresh strawberries
Ingredients
With a handful of simple ingredients, the Strawberry Charlotte Cake comes together to create a dessert that’s both delicious and stunning. Quality matters, so pick fresh strawberries and good ladyfingers for the best results.
-
60 g (¼ cup) cold water: Used to bloom the gelatin for a smooth mousse.
-
1 tablespoon gelatin powder: Sets the mousse, giving it structure without baking.
-
40 ladyfingers: These form the cake’s structure, creating a soft, cakey texture as they soak up moisture.
-
450 g (2 cups) whipping cream: The base for the creamy mousse and decorative topping. Use heavy cream with at least 35% fat.
-
40 g (â…“ cup) powdered sugar: Sweetens the whipped cream without graininess.
-
1 teaspoon vanilla extract: Adds a warm, sweet note to the mousse.
-
700 g (about 4 cups) strawberries, finely diced: The star ingredient, adding fresh flavor and texture.
-
8 whole strawberries: For a beautiful, decorative topping.
-
Substitutions and Variations:
-
Dairy-Free: Swap whipping cream for coconut cream and use a dairy-free gelatin alternative, like agar-agar.
-
Gluten-Free: Use gluten-free ladyfingers or sponge cake slices.
-
Sugar Swap: Replace powdered sugar with a sugar-free alternative, but adjust to taste as it may change the texture.
-
Fruit Twist: Swap strawberries for raspberries, blueberries, or a mix for a different flavor profile.
-
Gelatin-Free: Use agar-agar (follow package instructions for setting) for a vegetarian option.
-
Why These Ingredients Matter: The gelatin ensures the mousse holds its shape, while ladyfingers create a soft, cake-like base. Fresh strawberries add a burst of flavor, and whipped cream brings richness and lightness to the dessert.
Instructions
Step 1: Bloom the Gelatin
-
In a small bowl, pour 60 g of cold water and sprinkle 1 tablespoon of gelatin powder evenly over the surface.
-
Let it sit for at least 10 minutes to bloom. It will turn into a firm, gel-like puck.
-
Tip: Don’t stir the gelatin while it blooms—it needs to sit undisturbed to set properly.
Step 2: Prepare the Springform Pan
-
Line the sides of a 9-inch springform pan with parchment paper or clear acetate to make unmolding easier.
-
Trim about ¼ inch off the end of 23 ladyfingers so they can stand upright. Arrange them vertically around the inside edge of the pan to form a ring.
-
Place a layer of ladyfingers on the bottom of the pan, cutting them as needed to fill any gaps.
-
Tip: If the ladyfingers don’t fit perfectly, don’t worry—a little overlap or trimming is fine.
Step 3: Add the First Strawberry Layer
-
Spread 200 g of finely diced strawberries evenly over the bottom layer of ladyfingers.
-
Set the pan aside while you prepare the mousse.
-
Tip: Dice the strawberries small for a neat, even layer.
Step 4: Whip the Cream
-
In a large mixing bowl, combine 450 g whipping cream, 40 g powdered sugar, and 1 teaspoon vanilla extract.
-
Use an electric hand mixer with a whisk attachment to beat the mixture until firm peaks form—about 3–5 minutes. The cream should hold its shape when lifted.
-
Set aside 100 g of whipped cream in a piping bag with your choice of piping tip for decorating later. Keep both in the fridge.
-
Tip: Chill the bowl and whisk for 10 minutes before whipping for faster results.
Step 5: Make the Strawberry Mousse
-
Place 250 g of diced strawberries in a blender.
-
Microwave the bloomed gelatin for 15 seconds until it melts into a liquid (don’t let it boil).
-
Add the melted gelatin to the blender and blend until the strawberries are fully pureed.
-
Pour the strawberry puree into the bowl of whipped cream. Gently fold with a spatula until no streaks remain, keeping the mixture light and airy.
-
Tip: Fold slowly to maintain the whipped cream’s fluffiness.
Step 6: Assemble the Layers
-
Pour half of the strawberry mousse over the diced strawberry layer in the pan. Smooth it out with a spatula for an even layer.
-
Add another layer of ladyfingers on top, cutting as needed to fit.
-
Spread the remaining 250 g of diced strawberries over the ladyfingers.
-
Pour the rest of the mousse on top and smooth the surface with a spatula.
-
Tip: Tap the pan gently on the counter to settle the mousse and remove air bubbles.
Step 7: Decorate and Chill
-
Pipe a decorative ring of the reserved whipped cream on top of the cake using the piping bag.
-
Arrange the 8 whole strawberries on top for a beautiful finish.
-
Cover the pan with plastic wrap and chill in the fridge for at least 6 hours, preferably overnight, to let the mousse set and the ladyfingers soften.
-
Tip: For clean piping, practice on a plate first to get the hang of your piping tip.
FAQs: Your Strawberry Charlotte Cake Questions Answered
Q: Can I use fresh strawberries instead of pureed ones for the mousse?
A: The puree is key for a smooth mousse, but you can blend fresh strawberries instead of dicing them for the puree. Just make sure they’re ripe for the best flavor.
Q: Is this cake healthy?
A: It’s a treat, but strawberries are packed with vitamin C and antioxidants. The whipped cream and sugar add richness, so enjoy in moderation. For a lighter option, use low-sugar condensed milk or a dairy-free cream.
Q: Why is my mousse not setting?
A: The gelatin might not have bloomed or melted properly. Make sure it’s fully dissolved before blending, and chill the cake for at least 6 hours.
Q: Can I make this without gelatin?
A: Yes! Use agar-agar (a plant-based alternative) following the package instructions for setting. It works similarly but may give a slightly firmer texture.
Q: How long does it take to prep this cake?
A: About 30 minutes for prep, plus 6 hours (or overnight) for chilling. It’s quick to assemble and hands-off while it sets!
Q: Can I use store-bought whipped cream?
A: Freshly whipped cream is best for texture and flavor, but in a pinch, you can use store-bought whipped topping. Just fold it gently with the puree.