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 (3/4 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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