A no-bake French classic, this Charlotte aux Fraises is a light and elegant strawberry dessert made with layers of ladyfinger biscuits, a delicate whipped cream filling, and fresh macerated strawberries. Finished with decorative touches like edible flowers or gold leaf, it’s the perfect showstopper for spring gatherings, romantic occasions, or refined afternoon teas.
Why You’ll Love This Recipe
Charlotte aux Fraises stands out for its combination of effortless elegance and ease of preparation. With no baking required, it is ideal for warmer seasons or for those who want a stress-free dessert that still delivers on flavor and presentation. The contrast between the soft cream, juicy strawberries, and slightly crisp ladyfingers creates a delightful texture, while the light sweetness makes it suitable after even the heaviest of meals. Whether you’re hosting a tea party or seeking a classic French treat, this charlotte will never disappoint.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 24 ladyfinger biscuits (savoiardi)
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon sugar (for macerating strawberries)
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons powdered gelatin
- 2 tablespoons cold water
- ½ cup strawberry jam (optional, for layering)
- Edible flowers and gold leaf for decoration (optional)
directions
- Line the bottom and sides of an 8-inch springform pan with ladyfingers, arranging the side biscuits upright and tightly packed.
- In a small bowl, combine the sliced strawberries with 1 tablespoon of sugar and let them macerate for 10 minutes to release their juices.
- In a separate bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Then gently heat the gelatin until dissolved. Let cool slightly.
- In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Gradually add the cooled gelatin to the cream and continue whipping until stiff peaks form.
- Gently fold in half of the macerated strawberries into the whipped cream mixture.
- Spoon half of the cream mixture into the prepared pan. If desired, spread a thin layer of strawberry jam over it.
- Add the remaining cream, smoothing the surface evenly.
- Decorate the top with the remaining strawberries, piped cream, and optional edible flowers or gold leaf.
- Refrigerate for at least 4 hours or overnight until fully set.
Servings and timing
- Servings: 8
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 25 minutes
- Calories: Approximately 290 kcal per serving
Variations
- Berry Mix: Replace some or all of the strawberries with raspberries, blueberries, or blackberries for a mixed berry version.
- Chocolate Twist: Add a thin layer of chocolate ganache or chocolate shavings between cream layers.
- Alcohol Infusion: Lightly brush the ladyfingers with strawberry liqueur or Grand Marnier for an adult twist.
- Vegan Version: Use coconut cream, plant-based gelatin (agar-agar), and vegan ladyfingers.
- Mini Charlottes: Assemble individual servings using ramekins or dessert rings for elegant plating.
storage/reheating
Store Charlotte aux Fraises in the refrigerator covered with plastic wrap or in an airtight container. It is best consumed within 2–3 days for optimal freshness. Do not freeze, as the texture of the whipped cream may be compromised upon thawing. This dessert does not require reheating.
FAQs
How far in advance can I make Charlotte aux Fraises?
You can prepare it up to 24 hours in advance. In fact, it’s recommended to allow it to chill overnight to fully set and enhance the flavors.
Can I freeze Charlotte aux Fraises?
Freezing is not recommended due to the whipped cream and gelatin structure, which may separate upon thawing.
Can I use frozen strawberries?
Fresh strawberries are ideal for texture and presentation, but you can use frozen (and thawed) strawberries for the filling. Avoid them for topping.
What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment, but serving may be less neat. For best results, a springform pan is preferred.
Is it necessary to use gelatin?
Gelatin helps stabilize the cream for clean slices. You can omit it, but the dessert may not hold its shape as well.
Can I make this dessert sugar-free?
Yes, substitute powdered erythritol or another sugar-free sweetener, and use sugar-free jam if adding a jam layer.
How do I keep the ladyfingers from becoming soggy?
Avoid over-soaking or adding too much moisture. The cream’s texture is enough to soften them slightly without becoming mushy.
Can I decorate it differently?
Absolutely. Use mint leaves, citrus zest, or a dusting of powdered sugar for alternative decorative ideas.
What’s the origin of Charlotte aux Fraises?
Charlotte originated in France in the 18th century, evolving over time into the no-bake version we enjoy today, often made with fruit and cream.
Is this dessert kid-friendly?
Yes, it’s sweet, soft, and free from alcohol (unless added). Children typically enjoy the strawberry and cream combination.
Conclusion
Charlotte aux Fraises is a timeless French dessert that brings elegance and lightness to any occasion. With its simple no-bake method, vibrant strawberries, and airy whipped cream, it’s both accessible and impressive. Whether you’re looking for a seasonal centerpiece or a charming afternoon treat, this strawberry charlotte delivers flavor, style, and ease in every bite.
PrintNo-Bake Strawberry Ladyfinger Cake
A no-bake French classic, this Charlotte aux Fraises is a light and elegant strawberry dessert made with ladyfingers, whipped cream, and fresh strawberries, perfect for spring gatherings or afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 24 ladyfinger biscuits (savoiardi)
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon sugar (for macerating strawberries)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1/2 cup strawberry jam (optional, for layering)
- Edible flowers and gold leaf for decoration (optional)
Instructions
- Line the bottom and sides of an 8-inch springform pan with ladyfingers, standing the side ones upright and tightly packed.
- In a small bowl, toss the sliced strawberries with 1 tablespoon sugar and let sit for 10 minutes to release juices.
- Bloom the gelatin by sprinkling it over cold water in a small bowl. Let sit for 5 minutes, then gently heat until dissolved. Let cool slightly.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Gradually add the cooled gelatin to the whipped cream and continue whipping until stiff peaks form.
- Fold in half of the macerated strawberries into the whipped cream mixture.
- Spoon half of the cream mixture into the prepared pan over the ladyfingers. If using jam, spread a thin layer over this cream.
- Add the remaining cream and smooth the top.
- Decorate with the rest of the sliced strawberries, piped cream, edible flowers, and gold leaf if desired.
- Chill the charlotte for at least 4 hours or overnight to set completely before serving.
Notes
- Ensure the gelatin is fully dissolved before adding it to the whipped cream to prevent clumping.
- Chill your mixing bowl and beaters for best whipped cream results.
- Use very fresh strawberries for optimal flavor and presentation.
- For a more intense strawberry flavor, include the optional jam layer.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg