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5 from 1 vote

Strawberry Charlotte Cake

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.
Prep Time15 mins
Cook Time20 mins
refrigerate4 hrs
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Old Fashioned Desserts, Strawberry Charlotte Cake
Servings: 8 servings
Calories: 318kcal
Author: Julie of


  • 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


  • 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!



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