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–+ servings
A lady charlotte cake decorated with ladyfingers, whipped cream, strawberries, and white flowers, wrapped in a red ribbon and displayed on a white cake stand.
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Strawberry Lady Charlotte Cake Recipe

This Strawberry Lady Charlotte Cake is an elegant no-bake dessert made with ladyfingers, fresh strawberries, and a soft lemon Chantilly cream filling. Inspired by the classic Charlotte Russe, it’s simple to make, beautiful to serve, and perfect for afternoon tea, showers, and spring or summer gatherings.
Prep Time20 minutes
Additional Time6 hours
Total Time6 hours 20 minutes
Servings: 12 servings
Calories: 371kcal
Author: Stephanie Wilson

Ingredients

For the Strawberry Sauce (Coulis)

  • 6 oz fresh strawberries small dice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon powdered sugar

For the Chantilly Cream

  • 16 oz cream cheese at room temperature
  • 2 teaspoons lemon zest finely zest
  • 1 teaspoon vanilla extract or vanilla paste
  • ½ cup powdered sugar
  • 12 oz heavy whipping cream cold

For the Cake Layers

  • 36 ladyfingers (savoiardi cookies)
  • 8 oz fresh strawberries chopped

For the Topping

  • 12 ounces fresh strawberries sliced
  • 4 oz whipping cream
  • 1 tablespoons powdered sugar
  • fresh mint sprigs for serving
US Customary - Metric

Instructions

Strawberry Sauce

  • Place chopped strawberries, lemon juice, and powdered sugar in a small saucepan. Heat until it begins to boil, stirring and cooking for about 5 minutes. Remove from heat, puree using a blender or immersion blender, and let cool completely.

Chantilly Cream

  • Add softened, room temperature cream cheese, powdered sugar, lemon zest, and vanilla to a large bowl. Beat with an electric mixer until very smooth. Add the cold heavy whipping cream and whip until thick and creamy. It's important not to overmix. Divide the cream into two piping bags.
  • Prepare an 8-inch (20 cm) springform pan. Remove the bottom and place the ring on a serving dish or platter. Evenly trim the rounded ladyfinger edge from one side of the cookies so they will sit flat. Line the pan's edge with the trimmed savoiardi cookies, flat side down, sugar side facing outward. Then add a layer of ladyfingers to the bottom to create a layer. Cut them into pieces if needed to fill the gaps in the bottom.
  • Spread half of the strawberry sauce over the cookies, then pipe half of the filling on top. Level and sprinkle with chopped fresh strawberries.
  • Repeat with another layer of savoiardi cookies, the remaining sauce, and the remaining cream. Wait to decorate the top of the cake until you're ready to serve. Refrigerate for at least 6 hours to set, or preferably overnight.
  • Before serving, whip the cream with powdered sugar until stiff peaks form. Pipe or dollop the whipped cream around the edges of the cake. Place quartered strawberries in the center with fresh mint leaves. Serve sliced, cutting between 2 or 3 savoiardi per serving.

Notes

  1. Ladyfingers: Use crisp savoiardi ladyfingers rather than soft sponge-style ladyfingers. They hold their shape better around the cake while still softening beautifully as the dessert chills.
  2. Trimming the ladyfingers: To help the ladyfingers stand evenly around the edge of the cake, trim a small amount from one rounded end so they sit flat on the serving platter.
  3. Strawberry sauce: I tested this dessert with strawberry sauce in both layers, but preferred it in the bottom layer only. It adds bright strawberry flavor without making the upper layer too soft.
  4. Texture: Because this recipe is made without gelatin, the filling is soft, creamy, and mousse-like rather than firm. The slices will be tender and spoonable, similar to a trifle or no-bake cheesecake.
  5. Chilling: For the prettiest slices and best texture, chill the cake overnight. Six hours will work, but overnight gives the ladyfingers more time to soften and the filling more time to set.
  6. Decorating: Wait to add the whipped cream, fresh strawberries, mint, and ribbon until just before serving for the freshest presentation.
  7. Serving: A serrated knife works best for slicing through the ladyfingers. Wipe the knife between slices for the cleanest cuts.

Nutrition

Serving: 1g | Calories: 371kcal | Carbohydrates: 35g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 136mg | Sodium: 195mg | Potassium: 264mg | Fiber: 2g | Sugar: 13g | Vitamin A: 955IU | Vitamin C: 38mg | Calcium: 107mg | Iron: 2mg