Strawberry Charlotte Cake Recipe: ladyfingers surround a chilled, airy strawberry mousse with bright berry flavor and a hint of vanilla. This dessert suits spring parties, anniversaries, and anyone who loves a showstopper with minimal fuss, and the total time clocks in at about 25 minutes active plus 6 hours to chill. I baked my first charlotte in a tiny apartment oven, and this version still brings me back.
Why You Should Try This Strawberry Charlotte Cake Recipe
The Strawberry Charlotte Cake Recipe gives you bakery-level looks with no baking and a featherlight texture that melts on the tongue. Crisp ladyfingers pair with plush mascarpone and fresh strawberries, so every slice tastes like strawberries and cream.
You can assemble it a day ahead, which saves your sanity before guests arrive. The mousse holds beautifully, the ladyfingers stay tender, and the finish still shines on day two.
This Strawberry Charlotte Cake Recipe tastes like strawberry shortcake dressed for a gala and always wins compliments at the table. ★★★★★
Ingredients You’ll Need
- 40 to 48 crisp ladyfingers, savoiardi style (store-bought works great; I like firm Italian brands because they hold shape better than soft sponge fingers)
- 1 1/2 pounds fresh strawberries, hulled and divided (use 16 ounces for puree, save 8 ounces for topping; frozen berries work if you thaw and drain well)
- 1/2 cup granulated sugar, divided
- 1 tablespoon fresh lemon juice (bottled in a pinch, but fresh tastes brighter)
- 2 1/2 teaspoons unflavored powdered gelatin, about 1 envelope, 7 grams (or 3 silver gelatin sheets)
- 3 tablespoons cold water for blooming powdered gelatin
- 8 ounces mascarpone, room temp (soften gently; substitute full-fat cream cheese for a tangier note)
- 1 1/2 cups cold heavy cream
- 1 1/2 teaspoons pure vanilla extract
- Pinch of fine sea salt or kosher salt
- 1/3 cup strawberry jam, warmed until fluid, optional for brushing and swirls (skip if you prefer a lighter mousse)
- 1/2 cup simple syrup, optional for brushing ladyfingers, spike with 1 tablespoon kirsch or orange liqueur if you like
- 2 tablespoons powdered sugar, optional for a lightly sweet whipped topping
- Fresh mint leaves, optional garnish
Equipment
- 9-inch springform pan or 8 to 9-inch charlotte mold
- Acetate cake collar or parchment strips to line the sides
- Stand mixer or hand mixer
- Blender or food processor
- Fine mesh sieve
- Small saucepan
- Offset spatula and pastry brush
- Long knife for leveling the top
- Plastic wrap
How to Make Strawberry Charlotte Cake Recipe
Prep the pan
- Line the inside rim of a 9-inch springform pan with an acetate collar or parchment strips. Lock the ring. Place the base on a serving board so you can move it easily.
- Quickly dip the bottom halves of 20 to 24 ladyfingers in simple syrup or water, then stand them upright around the rim, sugar side out. Trim one end if needed so they sit flat and snug.
Make a smooth strawberry puree
- Blend 16 ounces of strawberries with 1/4 cup sugar and the lemon juice until smooth. Strain through a fine sieve to remove seeds.
- Measure 1 1/4 cups of puree for the mousse. Save extra puree for drizzle or breakfast yogurt victory laps.
Bloom and melt the gelatin
- Sprinkle powdered gelatin over 3 tablespoons cold water in a small bowl. Let it stand 5 minutes to bloom.
- Warm 1/4 cup of the strawberry puree in a small saucepan over low heat. Add the bloomed gelatin and stir until the granules fully dissolve. Stir this gelatin mixture back into the remaining puree. If you use gelatin sheets, soak them in ice water 5 minutes, squeeze dry, then melt them into the warm puree.
Whip the mascarpone cream
- Beat mascarpone with the remaining 1/4 cup sugar, vanilla, and a pinch of salt until smooth, about 30 seconds.
- With the mixer running on medium, stream in the cold heavy cream. Whip to soft peaks. The mixture should look silky, not grainy.
Fold in the strawberry puree
- Whisk a big spoonful of the whipped cream into the strawberry puree to lighten it. Gently fold the puree into the bowl of cream and mascarpone until no streaks remain.
- Taste and adjust sweetness with a spoonful of jam if you want a sweeter mousse.
Build the base
- Lay un-dipped ladyfingers in a single layer across the bottom of the pan, cutting pieces to fill gaps. You can brush them lightly with simple syrup or warmed jam for extra moisture and flavor.
- Spread half the strawberry mousse over the base. Tap the pan to level.
Add a middle layer and top
- Add another snug layer of ladyfingers. Spread the remaining mousse over the top and smooth with an offset spatula.
- If you like a swirl, dot 2 tablespoons warmed jam over the surface and ripple it gently with a skewer.
Chill until set
- Cover the pan with plastic wrap. Chill until the mousse sets, at least 6 hours, or overnight for the cleanest slices.
Unmold and garnish
- Run a knife between the collar and cake to loosen any clingy spots, then lift the ring. Peel away the acetate.
- Fan fresh strawberry slices on top. Dust with powdered sugar and tuck in a few mint leaves. Slice with a long hot knife and wipe between cuts.
Tips & Tricks
- Choose firm savoiardi so the collar stands tall and neat.
- Keep the cream cold so it whips fast and holds air.
- Weigh or measure the gelatin carefully to avoid a bouncy texture.
- Strain the puree for a mousse that tastes smooth, not gritty.
- Lightly dip only the bottoms of the standing ladyfingers so they stay upright.
- Use acetate for the cleanest edge and easy release.
- Fold gently to keep the mousse airy; switch to a spatula once streaks start to fade.
- Chill overnight when you want picture-perfect slices for a party.
- Slice with a hot, dry knife to keep the layers sharp.
- Flavor twists: add a splash of kirsch to the syrup, swap in raspberries for half the berries, or tuck in a few basil leaves on top.
What to Serve with Strawberry Charlotte Cake Recipe
Pair this Strawberry Charlotte Cake Recipe with hot coffee, chilled black tea, or a glass of sparkling rosé. I also love tiny bowls of macerated berries on the side so guests can spoon on extra juice. Lemon curd, dark chocolate shavings, or a drizzle of the leftover strawberry puree all play well with the mousse. Keep the sides light, since this dessert already steals the spotlight.
Make-Ahead and Storage
- Make the full charlotte up to 24 hours ahead and keep it covered in the fridge. It stays fresh for 2 days after assembly.
- Freeze the whole cake or slices for up to 1 month. Wrap the pan or slices tightly in plastic, then foil. Thaw in the fridge overnight, then uncover and let it sit 10 minutes at room temp before slicing.
- Do not reheat this dessert. Serve it chilled, about 40 to 45 degrees, for the best texture and clean cuts.
- Store leftovers in the pan with the ring on, or tent slices with a collar of parchment so the top stays neat and the ladyfingers do not dry out.
Strawberry Charlotte Cake Recipe
Strawberry Charlotte Cake is a no-bake showstopper where crisp ladyfingers surround a chilled, airy strawberry mousse lightly scented with vanilla.
Ingredients
Instructions
- Line the inside rim of a 9-inch springform pan with an acetate collar or parchment strips and lock the ring. Place the base on a serving board.
- Quickly dip the bottom halves of 20 to 24 ladyfingers in simple syrup or water, then stand them upright around the rim, sugar side out. Trim one end if needed so they sit flat and snug.
- Blend 16 ounces of the strawberries with 1/4 cup granulated sugar and the lemon juice until smooth.
- Strain the mixture through a fine mesh sieve to remove the seeds, then measure 1 1/4 cups of puree for the mousse and set aside. Reserve any extra puree for serving.
- Sprinkle the powdered gelatin over 3 tablespoons cold water in a small bowl and let stand for 5 minutes to bloom.
- Warm 1/4 cup of the strawberry puree in a small saucepan over low heat. Add the bloomed gelatin and stir until fully dissolved, then stir this mixture back into the remaining strawberry puree.
- In a mixing bowl, beat the mascarpone with the remaining 1/4 cup granulated sugar, vanilla, and a pinch of salt until smooth, about 30 seconds.
- With the mixer running on medium speed, slowly stream in the cold heavy cream and whip to soft peaks. The mixture should look silky, not grainy.
- Whisk a large spoonful of the whipped mascarpone cream into the strawberry puree to lighten it.
- Gently fold the lightened strawberry puree into the remaining mascarpone cream until no streaks remain. Taste and, if desired, fold in a spoonful of warmed strawberry jam for extra sweetness.
- Arrange un-dipped ladyfingers in a single layer across the bottom of the prepared pan, cutting pieces as needed to fill gaps.
- If you like, lightly brush the bottom layer of ladyfingers with simple syrup or warmed strawberry jam for extra moisture and flavor.
- Spread half of the strawberry mousse evenly over the ladyfinger base and tap the pan gently to level.
- Add another snug layer of ladyfingers over the mousse.
- Spread the remaining strawberry mousse over the top and smooth the surface with an offset spatula.
- For a swirl effect, dot about 2 tablespoons warmed strawberry jam over the surface and ripple it gently with a skewer.
- Cover the pan with plastic wrap and refrigerate until the mousse is fully set, at least 6 hours or overnight for the cleanest slices.
- Run a knife between the collar and the cake to loosen any spots, then release and lift off the springform ring. Peel away the acetate or parchment.
- Slice the remaining 8 ounces of strawberries and fan them over the top of the charlotte. Dust lightly with powdered sugar and garnish with fresh mint leaves if desired.
- Slice with a long, hot knife, wiping the blade clean between cuts, and serve chilled.
Notes
Nutrition Information
Approximate per serving (12 servings): 360 calories; fat 22 g; saturated fat 13 g; carbohydrates 36 g; fiber 2 g; sugars 23 g; protein 6 g; sodium 140 mg. Values are estimates and will vary based on brands, exact amounts of ladyfingers, added jam, and portion size.
Approximate per serving (12 servings): 360 calories; fat 22 g; saturated fat 13 g; carbohydrates 36 g; fiber 2 g; sugars 23 g; protein 6 g; sodium 140 mg. Values are estimates and will vary based on brands, exact amounts of ladyfingers, added jam, and portion size.