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.
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60 g (¼ cup) cold water: Used to bloom the gelatin for a smooth mousse.
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1 tablespoon gelatin powder: Sets the mousse, giving it structure without baking.
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40 ladyfingers: These form the cake’s structure, creating a soft, cakey texture as they soak up moisture.
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450 g (2 cups) whipping cream: The base for the creamy mousse and decorative topping. Use heavy cream with at least 35% fat.
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40 g (â…“ cup) powdered sugar: Sweetens the whipped cream without graininess.
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1 teaspoon vanilla extract: Adds a warm, sweet note to the mousse.
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700 g (about 4 cups) strawberries, finely diced: The star ingredient, adding fresh flavor and texture.
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8 whole strawberries: For a beautiful, decorative topping.
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Substitutions and Variations:
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Dairy-Free: Swap whipping cream for coconut cream and use a dairy-free gelatin alternative, like agar-agar.
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Gluten-Free: Use gluten-free ladyfingers or sponge cake slices.
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Sugar Swap: Replace powdered sugar with a sugar-free alternative, but adjust to taste as it may change the texture.
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Fruit Twist: Swap strawberries for raspberries, blueberries, or a mix for a different flavor profile.
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Gelatin-Free: Use agar-agar (follow package instructions for setting) for a vegetarian option.
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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
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In a small bowl, pour 60 g of cold water and sprinkle 1 tablespoon of gelatin powder evenly over the surface.
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Let it sit for at least 10 minutes to bloom. It will turn into a firm, gel-like puck.
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Tip: Don’t stir the gelatin while it blooms—it needs to sit undisturbed to set properly.
Step 2: Prepare the Springform Pan
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Line the sides of a 9-inch springform pan with parchment paper or clear acetate to make unmolding easier.
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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.
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Place a layer of ladyfingers on the bottom of the pan, cutting them as needed to fill any gaps.
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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
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Spread 200 g of finely diced strawberries evenly over the bottom layer of ladyfingers.
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Set the pan aside while you prepare the mousse.
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Tip: Dice the strawberries small for a neat, even layer.
Step 4: Whip the Cream
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In a large mixing bowl, combine 450 g whipping cream, 40 g powdered sugar, and 1 teaspoon vanilla extract.
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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.
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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.
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Tip: Chill the bowl and whisk for 10 minutes before whipping for faster results.
Step 5: Make the Strawberry Mousse
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Place 250 g of diced strawberries in a blender.
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Microwave the bloomed gelatin for 15 seconds until it melts into a liquid (don’t let it boil).
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Add the melted gelatin to the blender and blend until the strawberries are fully pureed.
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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.
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Tip: Fold slowly to maintain the whipped cream’s fluffiness.
Step 6: Assemble the Layers
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Pour half of the strawberry mousse over the diced strawberry layer in the pan. Smooth it out with a spatula for an even layer.
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Add another layer of ladyfingers on top, cutting as needed to fit.
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Spread the remaining 250 g of diced strawberries over the ladyfingers.
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Pour the rest of the mousse on top and smooth the surface with a spatula.
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Tip: Tap the pan gently on the counter to settle the mousse and remove air bubbles.
Step 7: Decorate and Chill
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Pipe a decorative ring of the reserved whipped cream on top of the cake using the piping bag.
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Arrange the 8 whole strawberries on top for a beautiful finish.
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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.
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Tip: For clean piping, practice on a plate first to get the hang of your piping tip.