This strawberry charlotte cake is made with layers of soft ladyfingers, strawberry mousse, and fresh strawberries. It's a beautiful no-bake dessert that's easier to make than it looks!
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After making my mango charlotte cake recipe and realizing how easy and fun charlotte cakes are to make, I had to make another in a different flavour. This strawberry charlotte cake is a wonderful alternative to take advantage of fresh summer strawberries.
Each component of this cake contributes to the flavor and texture of this stunning dessert. For example, the ladyfingers provide a sturdy base and bites of sponge cake texture, while the mousse and whipped cream add a creamy and airy texture. The fresh strawberries add bursts of fruity and slightly tart flavour. Together, it's such a lovely dessert that's surprisingly simple to make at home.
What is a charlotte cake?
Charlotte cake, also known as charlotte russe or icebox cake, is a classic French dessert that dates back to the 19th century. This elegant cake has evolved over the years but it typically consists of a circular mold lined with ladyfingers or sponge cake, which is then filled with layers of mousse, fresh fruit, syrup, jam, bavarian cream, and/or whipped cream.
Why you'll love this recipe
- This strawberry charlotte cake is delicious and fruity with light and airy textures.
- It's a great make-ahead cake since it needs some time to chill in the fridge. Perfect for making in advance the night before and serving it the next day.
- This recipe is easy and quick to make with not too many ingredients.
- It's a STUNNING and unique cake for any occasion.
- You can make many variations of this cake by simply changing the fruit used.
Tools
- 9" springform cake pan - You'll need a 9" springform pan to make this charlotte cake. The removable bottom and the way a springform pan opens allow you to release the cake without disturbing it.
- Electric hand mixer - An electric hand mixer allows you to whip the cream to firm peaks quickly and easily. You can also whip it by hand with a regular whisk but it will take longer and it's tiring! I consider a hand mixer to be a kitchen and baking essential. They're much more affordable than a big stand mixer so I'd recommend picking one up if you don't have one already.
- Piping bag - Optional. You'll need a piping bag if you want to pipe a design on top of your charlotte cake in whipped cream. Alternatively, you can just smooth on the whipped cream with a spatula for an effortless look or skip it altogether.
- Piping tip - Optional. Again, you only need this if you want to pipe whipped cream on top of your cake. I used a Wilton #4B open star piping tip for my whipped cream border.
Ingredients
- Cold water - This is used to bloom your gelatin. Gelatin powder needs to soak in a small amount of water to enlarge the gelatin granules before being heated and added to any mixture. Without this step, you may end up with hard clumps of gelatin or the mixture won't set at all.
- Gelatin powder - This is essential for setting the strawberry mousse. It's usually found sold in individual packets, with each packet containing 1 tablespoon of gelatin powder. You'll need 1 packet for this recipe.
- Ladyfingers - Ladyfingers are biscuits most commonly used in tiramisu or served with coffee. You can use homemade or store-bought ladyfinger biscuits. I always use store-bought ladyfingers and would recommend you do the same. It's what makes this recipe so easy!
- Whipping cream - This is the base of the strawberry mousse. You can use whipping cream or heavy cream, whichever you prefer or have available to you. Whipping cream will yield a lighter and more airy mousse while heavy cream will make it richer.
- Powdered sugar - We're only using a small amount of powdered sugar as the strawberries should already be ripe and sweet. You can adjust this to your liking if needed.
- Vanilla extract
- Strawberries -ย Use fresh and ripe strawberries. You'll need to finely chop your strawberries. A portion of the chopped strawberries will be blended into a puree for the strawberry mousse while the rest will be layered directly into the cake. You'll also need a few more strawberries to decorate the top of the cake. You can leave them whole or slice them however you like.
How to make a strawberry charlotte cake
Bloom gelatin - Fill a small bowl with 60g of cold water. Sprinkle gelatin powder over the water. Let this sit for at least 10 minutes to bloom the gelatin (it will become a firm gel puck).
Prep - Line the sides of a 9" springform pan with parchment paper or clear acetate.
Arrange ladyfingers - Cut about ยผ" off one end of the ladyfingers that will be going around the side of the pan (about 23 ladyfingers) so that they can stand up vertically. Arrange them in a ring around the pan. Place a layer of ladyfingers on the bottom of the pan, cutting them smaller where needed to fill in any gaps.
Add strawberry layer - Add an even layer of about 200g of the diced strawberries on top of the ladyfingers. Set aside.
Whip cream - In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer fitted with a whisk attachment to beat the cream until it becomes firm peaks. Separate out about 100g of whipped cream into a piping bag fitted with a piping tip of your choice for the topping. Set both aside.
Puree strawberries - To a blender, add 250g of the diced strawberries. Microwave your small bowl of bloomed gelatin for about 15 seconds until it has melted into a liquid. Add this to the blender. Blend until the strawberries have been pureed.
Make strawberry mousse - Pour the pureed strawberry mixture into the bowl of whipped cream. Fold them together with a spatula until no streaks remain.
Add mousse layer - Add about half of this strawberry mousse mixture into the pan on top of the strawberry layer. Smooth into a flat layer with a spatula.
Repeat layers - Arrange another layer of ladyfingers on top. Add the rest of the diced strawberries on top. Finally, add the rest of the mousse mixture on top and smooth the top with a spatula.
Decorate - Pipe a ring of whipped cream on top of the cake. Arrange strawberries on top as decoration.
Chill overnight - Chill the cake in the fridge for at least 6 hours or preferably overnight for the mousse to firm up and the ladyfingers to soften. Release the cake from the pan and tie a ribbon around the cake before serving.
Storage
This strawberry charlotte cake can be stored in an airtight container or wrapped in plastic wrap in the fridge for up to 5 days.
Freezing
I wouldn't recommend freezing this cake or leftovers as the strawberries will become mushy after thawing.
Tips and tricks
- Bloom the gelatin. Blooming gelatin simply means soaking gelatin powder in a small amount of water for about 10 minutes before melting it down and using it in a recipe.
- Work quickly after adding the gelatin. The gelatin will begin to set as soon as it comes into contact with cold ingredients and starts to cool down. It should start to thicken already as you fold the strawberry puree (with gelatin) into the whipped cream. Have the pan prepared and lined with ladyfingers before you make the mousse mixture so that you can pour the mousse into the pan soon after mixing it.
- Change up the layers. You can mix the diced strawberries directly into the mousse instead of having them as a separate layer. Or you add a layer of strawberry puree instead of diced strawberries. Or both! Or none at all! It's really up to you and how you want your cake to look and taste.
- Don't load the top of the cake with too much fruit. Piling fresh strawberries and fruit on top of charlotte cakes is a stunning look. Just keep in mind that fruit is heavy and mousse is delicate. Heavy toppings can weigh down the cake, making it difficult to cut or causing cake slices to tip over or fall apart.
- Chill the cake overnight before serving. The longer you let this strawberry charlotte cake set the better. I'd recommend chilling it overnight to ensure the mousse is firm and the ladyfingers have soaked all the moisture and become soft and spongey cake layers.
Frequently asked questions
Yes, this is a great recipe to make 1 or 2 days in advance. Make it the day before and store it in the fridge to be served the following day. That means no rushing or making a mess in the kitchen on the day of an event.
If you don't bloom gelatin before using it in this recipe, you might end up with a lumpy or grainy mousse or the mousse might not set at all.
You can use agar-agar powder in place of gelatin but this recipe has not been tested with agar so I'm not able to give you exact measurements. You can use online conversions. Keep in mind that agar sets firmer than gelatin so you will likely use less agar powder and the mousse in this cake may end up with a firmer, gel-like consistency.
You can make this charlotte cake in a smaller 6" pan by halving the recipe.
More strawberry recipes to try
- Strawberry Custard Tart
- Strawberry Chiffon Cake
- Matcha Strawberry Cake
- Strawberry Jelly Cheesecake
- Strawberry Matcha Boba
- Strawberry Soju Cocktail
Recipe
Strawberry Charlotte Cake
Equipment
Ingredientsย ย
- 60 g cold water
- 1 tablespoon gelatin powder
- 40 ladyfingers
- 450 g whipping cream
- 40 g powdered sugar
- 1 teaspoon vanilla extract
- 700 g strawberries, finely diced
- 8 strawberries, whole, for topping
Instructionsย
- Fill a small bowl with 60g of cold water. Sprinkle gelatin powder over the water. Let this sit for at least 10 minutes to bloom the gelatin (it will become a firm gel puck).
- Line the sides of a 9" springform pan with parchment paper or clear acetate.
- Cut about ยผ" off one end of the ladyfingers that will be going around the side of the pan (about 23 ladyfingers) so that they can stand up vertically. Arrange them in a ring around the pan.
- Arrange a layer of ladyfingers on the bottom of the pan, cutting them smaller where needed to fill in any gaps. Add an even layer of about 200g of the diced strawberries on top of the ladyfingers. Set aside.
- In a large mixing bowl, add the whipping cream, powdered sugar, and vanilla extract. Use an electric hand mixer fitted with a whisk attachment to beat the cream until it becomes firm peaks. Separate out about 100g of whipped cream into a piping bag fitted with a piping tip of your choice for the topping. Set both aside.
- To a blender, add 250g of the diced strawberries. Microwave your small bowl of bloomed gelatin for about 15 seconds until it has melted into a liquid. Add this to the blender. Blend until the strawberries have been pureed.
- Pour the pureed strawberry mixture into the bowl of whipped cream. Fold them together with a spatula until no streaks remain.
- Add about half of this strawberry mousse mixture into the pan on top of the strawberry layer. Smooth into a flat layer with a spatula.
- Arrange another layer of ladyfingers on top. Add the rest of the diced strawberries on top. Finally, add the rest of the mousse mixture on top and smooth the top with a spatula.
- Pipe a ring of whipped cream on top of the cake. Arrange strawberries on top as decoration.
- Chill the cake in the fridge for at least 6 hours or preferably overnight for the mousse to firm up and the ladyfingers to soften. Release the cake from the pan and tie a ribbon around the cake before serving.
Rich says
When I saw that this recipe was in grams, I knew I was in for a treat. Made this for my wife and daughters for Valentineโs Day and they loved it!
Minnie says
Hi! Would this recipe still work if I were to use a dairy free whipped cream alternative?