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Strawberry Charlotte Cake

No-Bake Strawberry Charlotte Cake Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 408
Ingredients Method Notes

Ingredients
  

  • 24 to 30 ladyfingers (about two 7 oz packages)
  • 1 lb fresh strawberries, hulled
  • 2/3 cup granulated sugar, divided
  • 1 envelope (2 1/4 tsp) unflavored powdered gelatin
  • 3 tbsp cold water
  • 2 cups cold heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional)

Method
 

  1. Blend the strawberries, 1/3 cup sugar, and lemon juice until smooth. Strain through a fine-mesh sieve if you want a seed-free puree.
  2. Bloom the gelatin in the cold water for 5 minutes, then microwave in short bursts until dissolved. Whisk immediately into the puree.
  3. Whip the heavy cream, remaining 1/3 cup sugar, and vanilla to soft peaks.
  4. Line a 9-inch springform pan with ladyfingers on the bottom and sides. Fold the puree mixture into the whipped cream, pour into the pan, and smooth the top. Chill at least 6 hours.
  5. Unmold the cake, transfer to a plate, and top with fresh strawberries. Serve cold.

Notes

For the cleanest slices, let the cake chill overnight. The ladyfingers will soften into a tender, cake-like layer as the mousse sets. If your springform pan occasionally leaks, wrap the outside with foil before chilling.