Strawberry Charlotte Cake

This is definitely an oldie but a goodie. If you’ve never heard of or tasted a strawberry charlotte cake then you’re missing out. It’s made with fresh strawberries, ladyfingers, and whipped cream. I won’t be mad if you drizzle a little cognac in the filling or soak the ladyfingers in it 🙂 This recipe is alcohol-free but feel free to adjust it to your liking. 

I originally filmed this tutorial years ago and I wish I would’ve taken nicer photos. In fact, I now have an excuse to recreate an updated Strawberry Charlotte Cake. I will add alcohol and try to take better photos next time. 

Strawberry Charlotte Cake

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

refrigerate: 4 hours

Total Time: 35 minutes

Servings: 8 servings

Calories: 318kcal

Author: Julie Maestre

Ladyfingers, strawberries and a sweet gelatin pudding make this cake a star. This is perfect for a birthday party or as a springtime dessert to showcase the flavors of the season.

Ingredients

• ▢ 2 pints strawberries
• ▢ 3/4 cup sugar
• ▢ 1 envelope gelatin
• ▢ 1/4 cup cold water
• ▢ 2 cups heavy cream
• ▢ 2 tsp vanilla extract
• ▢ 1 package of Lady Fingers
• ▢ 1 pint of strawberries for decorating

Instructions

• Cut 1/4th off the ladyfingers and place the smaller pieces on the bottom of a 9-inch springform pan.
• Place the longer pieces all around the sides of the springform pan.
• Place the strawberries and sugar in a large saucepan and cook over medium heat for 12-15 minutes.
• Let the strawberries cool completely and then place in a food processor and pulse several times.
• Add water to a small bowl, sprinkle the gelatin over the water, and let it sit for 5 minutes.
• Using a stand mixer, whip the heavy cream and vanilla extract for 3-4 minutes or until it forms soft peaks.
• Place the gelatin in the microwave for 10 seconds and then add it to the strawberry mixture.
• Fold 1/4 cup of the whipped cream into the strawberry mixture and repeat until all of the whipped cream is incorporated.
• Place the filling into the springform pan and slice off the ladyfinger tops if desired.
• Refrigerate the cake for a minimum of 4 hours, preferably overnight.
• Decorate the strawberry Charlotte with fresh strawberries if desired, and enjoy!

Video

Nutrition

Calories: 318kcal | Carbohydrates: 29g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 24mg | Potassium: 225mg | Fiber: 2g | Sugar: 24g | Vitamin A: 890IU | Vitamin C: 69.9mg | Calcium: 58mg | Iron: 0.5mg

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