Strawberry charlotte cake is a light French no-bake dessert made with ladyfingers, fresh strawberries and mascarpone whipped cream.
As a French baker, I love this charlotte aux fraises because it looks elegant but stays much easier than a classic fraisier cake.
This French strawberry charlotte is made without gelatin, with soft ladyfingers, fresh berries and a creamy mascarpone filling.
Why you’ll love this recipe
- No-bake dessert: fresh, creamy and easy to assemble.
- French bakery look: beautiful ladyfinger cake with fresh strawberries.
- Light mascarpone cream: stable, smooth and not too sweet.
Ingredients you need
- Ladyfingers: Store-bought ladyfinger cookies or homemade sponge fingers.
- Fresh strawberries: Sweet ripe strawberries for the filling and decoration.
- Mascarpone cheese: Cold full-fat mascarpone for a stable whipped cream filling.
- Heavy cream: Cold heavy whipping cream with at least 30% fat.
- Powdered sugar: Sweetens the mascarpone whipped cream smoothly.
- Vanilla: Vanilla extract or vanilla bean for flavor.
- Milk: Lightly soak the ladyfingers before assembling the charlotte cake.
Tips Before You Start
- Use cold ingredients: Cold mascarpone and heavy cream whip faster and hold better.
- Don’t over-soak the ladyfingers: A quick dip keeps the charlotte cake stable.
- Use ripe strawberries: Fresh sweet strawberries give the best flavor.
- Chill before unmolding: Refrigerate the cake for at least 3 hours before serving.
- Spread evenly: Smooth the mascarpone filling well to avoid gaps inside the cake.
How to Make Strawberry Charlotte Cake
Trim the ladyfingers to the same height, then quickly dip the back in milk.
Arrange the ladyfingers around the edges and cover the bottom of the pan tightly.
Whip the cold mascarpone, heavy cream, powdered sugar and vanilla until thick and fluffy.
Spread a layer of mascarpone whipped cream over the bottom of the charlotte.
Add sliced fresh strawberries and cover with more mascarpone cream.
Repeat the layers with ladyfingers, whipped cream and strawberries until the pan is full.
Smooth the top with an angled spatula and refrigerate for at least 3 hours until firm.
Unmold the strawberry charlotte cake carefully and decorate with fresh strawberries before serving.
Serving Suggestions
- Serve chilled: Strawberry charlotte cake tastes best cold from the fridge.
- Add fresh strawberries: Decorate with extra strawberries before serving.
- Serve with coffee or tea: Perfect for brunch, birthdays or summer dessert tables.
- Add strawberry sauce: A spoonful of strawberry coulis pairs perfectly with the mascarpone cream.
Storage
Store the strawberry charlotte cake covered in the fridge for up to 3 days.
Recipe Variations
- Berry charlotte: Replace strawberries with raspberries or mixed berries.
- Chocolate version: Add chocolate shavings between the layers.
- Lemon charlotte: Add lemon zest to the mascarpone whipped cream.
- Fraisier style: Add diplomat cream instead of mascarpone whipped cream.
- Extra strawberry flavor: Add strawberry compote between the layers.
Recipe Questions
What is strawberry charlotte cake?
A French no-bake dessert made with ladyfingers, whipped cream filling and fresh strawberries.
Can I make strawberry charlotte cake ahead of time?
Yes, it tastes even better after chilling overnight.
Can I freeze strawberry charlotte cake?
Freezing is not recommended because the strawberries and whipped cream can lose texture.
Why is my mascarpone whipped cream too soft?
The cream may not have been cold enough or whipped long enough.
What cookies are used for charlotte cake?
Ladyfingers or sponge fingers are traditionally used for French charlotte cake.
More Strawberry Desserts
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Recipe Video
Strawberry Charlotte Cake
- Total Time: 30 minutes
- Yield: 8 slices
Description
This strawberry charlotte cake is an easy French no-bake dessert made with ladyfingers, fresh strawberries and a light mascarpone whipped cream. This recipe makes one 7 to 8-inch (18–20 cm) charlotte cake, perfect for about 8 slices.
Ingredients
- 250 g (1 cup) mascarpone cheese – cold
- 200 ml (¾ cup) heavy cream – full-fat and cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 500 g (4 cups) fresh strawberries
- 1 packet ladyfinger biscuits
- Milk for soaking – or orange juice or strawberry syrup
Instructions
Mascarpone whipped cream
- Place the mascarpone, heavy cream, powdered sugar and vanilla in a large mixing bowl.
- Whip with an electric mixer at low speed for 3 to 4 minutes until thick and fluffy.
- Cover with plastic wrap and keep chilled until ready to assemble.
Assemble the cake
- Prepare a 7 to 8-inch (18–20 cm) pastry ring or springform pan.
- Trim the ladyfingers to fit the height of the pan, then lightly dip the flat side in milk.
- Arrange the ladyfingers tightly around the edges and cover the bottom of the pan.
- Spread a layer of mascarpone whipped cream over the cookies, then add halved strawberries.
- Repeat the layers with soaked ladyfingers, mascarpone cream and strawberries.
- Finish with a final layer of mascarpone cream and smooth the top with an angled spatula.
- Chill the strawberry charlotte cake for at least 3 hours before unmolding.
- Decorate with fresh strawberries and serve chilled.
Notes
Storage: Store the strawberry charlotte cake covered in the fridge for up to 3 days.
Tips:
- Use cold ingredients: Cold mascarpone and cream whip better.
- Don’t over-soak: Ladyfingers should stay slightly firm.
- Use ripe strawberries: Sweet strawberries give the best flavor.
- Chill well: Refrigerating helps the charlotte cake hold its shape.
- Assemble tightly: Press the ladyfingers close together for a cleaner finish.
- Prep Time: 30 minutes
- Category: cake, dessert
- Cuisine: French
Nutrition
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Marie
This strawberry charlotte is wonderful! well done!