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+ servings
Servings: 16


Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
6 hrs
Strawberry Charlotte Cake Recipe - light combination of strawberry and white chocolate mousse and sweet and spongy lady fingers. Nice no bake dessert.
strawberry blueberry charlotte cake recipe
5 from 13 votes
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  • 2 pints fresh — (hulled and sliced) or frozen (thawed) strawberries
  • 3/4 -1 cup sugar
  • 1 1/2 pack gelatin — (1 pack is 7 grams)
  • 1/4 cup cold water
  • 2 cups heavy cream
  • 1 tsp vanilla extract


  • 1 pack gelatin
  • 3 tbsp cold water
  • 8 oz white chocolate — (finely chopped or chocolate chips)
  • 2 cups heavy cream


  • 15-20 lady fingers
  • 1 pint fresh strawberries for decorating
  • 9 inch spring form pan


  1. Line the bottom and sides of a 9 inch spring form pan with plastic wrap. Set a side.
  2. For The Strawberry Mousse:
  3. In a large sauce pan combine strawberries and sugar and cook over medium heat for 15-20 minutes. Let them cool completely. Then transfer to a food processor/blender and puree until smooth. Strain mixture and set a side. Let it cool down completely.
  4. Sprinkle gelatin over 1/4 cup of cold water. Let it sit for 5 minutes.
  5. In the mean time beat 2 cups of cold whipping cream on high for 3-5 minutes until firm.
  6. Gelatin mixture should have gotten firm already. Place it in the microwave for 10-15 minutes or warm it up over a double boiler until it turns into a liquid.
  7. Add gelatin to strawberry mixture. Add vanilla extract.
  8. Gently, using a rubber spatula fold in whipped cream.
  9. To Assemble:
  10. Line the sides of spring form pan with lady fingers. Pour strawberry mousse into spring form pan. Refrigerate for at least 30 minutes.
  11. For the white chocolate mousse:
  12. In a small bowl with 3 tbsp cold water, sprinkle gelatin on top. Let it sit for 5 minutes.
  13. Place white chocolate in a bowl and set a side.
  14. Bring 1 cup of heavy cream to simmer. Pour cream over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.
  15. Warm up gelatin in the microwave or over a double boiler, until it turns liquid. Add gelatin to white chocolate mixture.
  16. In a bowl whip the remaining 1 cup of heavy cream 3-5 minutes high speed, until thick.
  17. Using a rubber spatula fold whip cream into the white chocolate/gelatin mixture.
  18. To assemble:
  19. Pour white chocolate mousse over chilled layer of strawberry mousse.Refrigerate for 4-6 hours, preferably overnight. Add fresh strawberries on top.
  20. Slice and enjoy!
  21. Please do not use low-quality white chocolate chips. For best results make sure couverture chocolate.
Course: Dessert
Cuisine: American
Keyword: charlotte cake

Nutrition Information

Calories: 359, Fat: 28g, Saturated Fat: 16g, Cholesterol: 107mg, Sodium: 69mg, Potassium: 478mg, Carbohydrates: 24g, Fiber: 5g, Sugar: 6g, Protein: 5g, Vitamin A: 3450%, Vitamin C: 36.6%, Calcium: 220%, Iron: 3.5%