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strawberry blueberry charlotte cake recipe
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5 from 13 votes

STRAWBERRY CHARLOTTE CAKE RECIPE

Strawberry Charlotte Cake Recipe - light combination of strawberry and white chocolate mousse and sweet and spongy lady fingers. Nice no bake dessert.
Prep Time20 minutes
Cook Time20 minutes
Total Time6 hours
Course: Dessert
Cuisine: American
Keyword: charlotte cake
Servings: 16

Ingredients

FOR THE STRAWBERRY MOUSSE:

  • 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

FOR THE WHITE CHOCOLATE MOUSSE:

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

OTHER:

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

Instructions

  • Line the bottom and sides of a 9 inch spring form pan with plastic wrap. Set a side.
  • For The Strawberry Mousse:
  • 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.
  • Sprinkle gelatin over 1/4 cup of cold water. Let it sit for 5 minutes.
  • In the mean time beat 2 cups of cold whipping cream on high for 3-5 minutes until firm.
  • 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.
  • Add gelatin to strawberry mixture. Add vanilla extract.
  • Gently, using a rubber spatula fold in whipped cream.
  • To Assemble:
  • Line the sides of spring form pan with lady fingers. Pour strawberry mousse into spring form pan. Refrigerate for at least 30 minutes.
  • For the white chocolate mousse:
  • In a small bowl with 3 tbsp cold water, sprinkle gelatin on top. Let it sit for 5 minutes.
  • Place white chocolate in a bowl and set a side.
  • Bring 1 cup of heavy cream to simmer. Pour cream over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.
  • Warm up gelatin in the microwave or over a double boiler, until it turns liquid. Add gelatin to white chocolate mixture.
  • In a bowl whip the remaining 1 cup of heavy cream 3-5 minutes high speed, until thick.
  • Using a rubber spatula fold whip cream into the white chocolate/gelatin mixture.
  • To assemble:
  • Pour white chocolate mousse over chilled layer of strawberry mousse.Refrigerate for 4-6 hours, preferably overnight. Add fresh strawberries on top.
  • Slice and enjoy!
  • Please do not use low-quality white chocolate chips. For best results make sure couverture chocolate.

Nutrition

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