Charlotte Cake with Strawberries Recipe

When it comes to elegant desserts that require minimal effort and no baking, the Charlotte Cake with Strawberries is a standout choice. This cake blends the rich smoothness of mascarpone cream, the crunch of ladyfinger cookies (savoyardi), and the natural sweetness of strawberries to create a showstopping centerpiece. Whether you’re hosting a summer brunch, a birthday celebration, or simply want to treat your loved ones, this no-bake strawberry charlotte cake is guaranteed to impress.

Let’s dive into this delicious recipe and explore why it’s the perfect no-bake dessert for any occasion.

What Is a Charlotte Cake?

The Charlotte Cake is a classic dessert with roots in French cuisine. Traditionally, it’s made using sponge fingers or bread soaked in liquid and filled with creamy or fruity fillings. It often resembles a beautifully wrapped package, with ladyfingers lining the edges and creating a charming crown around the creamy center. While there are baked variations, our version is entirely no-bake, making it ideal for warm-weather days when turning on the oven is not an option.

This particular recipe features fresh strawberries, a velvety mascarpone cream, and a luscious white chocolate ganache. It’s rich, yet light, and beautifully layered to provide both flavor and texture.

Ingredients You’ll Need

This cake uses a combination of simple ingredients that work together perfectly. Here’s what you’ll need:

For the Cream Filling:

• 400 g mascarpone

• 16 g stabilizer for whipped cream (2 sachets)

• 8 g vanilla sugar (1 sachet)

• 40 g powdered sugar

• 250 ml whipping cream (unwhipped)

For the Ganache:

• 100 ml heavy cream

• 175 g white chocolate

For the Filling:

• 150 g fresh strawberries

For the Base and Lining:

• Ladyfinger cookies (Savoyardi)

• 300 ml milk

For Decoration:

• Unsalted pistachios

• Whole or halved strawberries

Step-by-Step Recipe for Charlotte Cake with Strawberries

Let’s walk through the process of creating this stunning cake.

Step 1: Prepare the Cream

In a deep mixing bowl, add mascarpone, whipped cream stabilizer, vanilla sugar, and powdered sugar. Mix everything for about one minute on medium speed. Gradually pour in the 250 ml of unwhipped cream while mixing. Continue until the mixture reaches stiff peaks. This forms the rich, stable cream base of your cake.

Step 2: Prep the Strawberries

Wash and pat dry your strawberries. Cut them into bite-sized pieces. Make sure they are not wet, as excess moisture can alter the consistency of your cream layers.

Step 3: Cut and Dip the Ladyfingers

Measure your springform pan’s height and trim your ladyfingers to match. Quickly dip each ladyfinger into the 300 ml of milk, just long enough to soak slightly without going soggy.

Step 4: Line the Pan

Arrange the dipped ladyfingers upright around the edge of your springform pan to form a decorative wall. Use more dipped ladyfingers to create a base layer at the bottom of the pan.

Step 5: Prepare the White Chocolate Ganache

Heat 100 ml of cream almost to a boil. Pour the hot cream over the chopped white chocolate (175 g) and let it sit for a minute. Stir the mixture until it becomes smooth and glossy. Set aside 60 grams of the ganache for layering later.

Step 6: Layer the Cake

Start with a generous layer of mascarpone cream and spread it evenly. Add a layer of strawberry pieces and drizzle over some of the reserved white chocolate ganache. Repeat the process—another layer of cream, then more soaked ladyfingers, then strawberries, and finally more cream. Smooth the top layer nicely for a clean finish.

Step 7: Finish with Ganache and Chill

Reheat the remaining ganache gently until it turns liquid again. Pour it over the final layer of cream, spreading it evenly. Cover the cake with plastic wrap or a lid and place it in the refrigerator. Chill overnight for best results, allowing the layers to set and flavors to develop.

Step 8: Decorate and Serve

Once set, remove the cake from the pan. Pipe a line of cream tufts around the edges if desired. Sprinkle chopped pistachios on top and decorate with fresh strawberries. Slice the cake into wedges and serve chilled.

Why This Charlotte Cake is Perfect for Any Occasion

This no-bake charlotte cake is not only gorgeous, but it’s also practical. There are no ovens involved, and the ingredients are easy to find. The texture is a beautiful mix of creamy, soft, and slightly crunchy from the ladyfingers. The fresh strawberries add brightness that perfectly balances the richness of mascarpone and white chocolate.

The stabilizer ensures your cream holds its shape even in warm weather, making it ideal for outdoor events and celebrations.

Tips for Perfect Results

• Don’t over-soak the ladyfingers. A quick dip in milk is enough to soften them without turning them mushy.

• Use ripe, but firm strawberries for the best taste and texture.

• Chill thoroughly. This dessert needs time to set, so overnight chilling is strongly recommended.

• Use a springform pan to easily release the cake without ruining its beautiful shape.

Make It Your Own

You can tweak the recipe based on your preferences:

• Substitute strawberries with raspberries or mixed berries.

• Use dark or milk chocolate instead of white chocolate for a different ganache flavor.

• Add a splash of fruit liqueur like Grand Marnier or strawberry syrup to the milk for added depth.

Conclusion

The Charlotte Cake with Strawberries is a no-bake masterpiece that anyone can make. With its layers of velvety mascarpone cream, juicy strawberries, soft ladyfingers, and elegant white chocolate ganache, it’s a dessert that feels both fancy and homemade. It’s a visual treat and a delight for the taste buds. The best part? It’s easier to make than it looks.

Next time you’re looking for a dessert that makes a statement without heating the kitchen, remember this no-bake charlotte cake. You’ll be amazed at how quickly it disappears once served.

FAQs

1. Can I make this cake ahead of time?
Yes! In fact, it’s best to prepare it the night before to allow it to firm up and the flavors to meld.

2. Can I freeze this cake?
Freezing is not ideal due to the creamy layers, but you can refrigerate it for up to 3 days.

3. What can I use instead of mascarpone?
You can substitute with full-fat cream cheese, though the flavor and texture will be slightly tangier.

4. Do I need the stabilizer for whipped cream?
It’s recommended for best texture, but you can skip it if you don’t plan to keep the cake for long.

5. Can I use store-bought whipped cream instead of making it?
Freshly whipped cream with mascarpone gives the best texture, but in a pinch, stabilized store-bought whipped cream can work.

Must Try Pistachio Cookies with White Chocolate Recipe

Charlotte Cake with Strawberries Recipe

Try this no-bake Charlotte Cake with Strawberries recipe! Creamy, fruity, and easy to make—perfect for any occasion or summer dessert craving.

Type: Dessert

Cuisine: European / French-inspired

Keywords: Charlotte cake, strawberry charlotte, no-bake dessert, mascarpone cake, ladyfinger cake, summer cake, white chocolate cake

Recipe Yield: 10–12 slices

Calories: Approximately 350–400 kcal per slice (varies based on portion size and toppings)

Preparation Time: 25 minutes

Cooking Time: 5 minutes

Total Time: 30 minutes (plus overnight chilling)

Recipe Ingredients:

• 400 g mascarpone
• 16 g stabilizer for whipped cream (2 sachets)
• 8 g vanilla sugar (1 sachet)
• 40 g powdered sugar
• 250 ml whipping cream (unwhipped)
• 100 ml heavy cream
• 175 g white chocolate
• 150 g strawberries (washed, dried, and chopped)
• Ladyfinger cookies (as needed)
• 300 ml milk (for dipping)
• Unsalted pistachios (chopped)
• Strawberries (sliced or halved, for garnish)

Recipe Instructions:

Prepare the Cream:

In a deep mixing bowl, add mascarpone, whipped cream stabilizer, vanilla sugar, and powdered sugar. Mix everything for about one minute on medium speed. Gradually pour in the 250 ml of unwhipped cream while mixing. Continue until the mixture reaches stiff peaks. This forms the rich, stable cream base of your cake.

Prep the Strawberries:

Wash and pat dry your strawberries. Cut them into bite-sized pieces. Make sure they are not wet, as excess moisture can alter the consistency of your cream layers.

Cut and Dip the Ladyfingers:

Measure your springform pan’s height and trim your ladyfingers to match. Quickly dip each ladyfinger into the 300 ml of milk, just long enough to soak slightly without going soggy.

Line the Pan:

Arrange the dipped ladyfingers upright around the edge of your springform pan to form a decorative wall. Use more dipped ladyfingers to create a base layer at the bottom of the pan.

Prepare the White Chocolate Ganache:

Heat 100 ml of cream almost to a boil. Pour the hot cream over the chopped white chocolate (175 g) and let it sit for a minute. Stir the mixture until it becomes smooth and glossy. Set aside 60 grams of the ganache for layering later.

Layer the Cake:

Start with a generous layer of mascarpone cream and spread it evenly. Add a layer of strawberry pieces and drizzle over some of the reserved white chocolate ganache. Repeat the process—another layer of cream, then more soaked ladyfingers, then strawberries, and finally more cream. Smooth the top layer nicely for a clean finish.

Finish with Ganache and Chill:

Reheat the remaining ganache gently until it turns liquid again. Pour it over the final layer of cream, spreading it evenly. Cover the cake with plastic wrap or a lid and place it in the refrigerator. Chill overnight for best results, allowing the layers to set and flavors to develop.

Decorate and Serve:

Once set, remove the cake from the pan. Pipe a line of cream tufts around the edges if desired. Sprinkle chopped pistachios on top and decorate with fresh strawberries. Slice the cake into wedges and serve chilled.