This delicious strawberry Charlotte cake is loaded with ladyfingers, sweet cheesecake pudding, whipped cream, and sliced strawberries. It’s an absolutely delicious cake that’s so easy to make.
If you love sweet treats, then this is the recipe for you. I love making this Charlotte cake because it’s so easy, so decadent, and such a huge hit with everyone.
Strawberry Charlotte Cake
This recipe only uses simple ingredients that you can easily find at your local grocery store.
- Fresh strawberries
- Cool Whip
- Softened cream cheese
- Heavy whipping cream
- Cheesecake pudding
- Powdered sugar
- Vanilla extract
- Strawberry jam or preserves
See the recipe card at the end of the post for quantities.
There are a few steps to this recipe, but when broken down, they’re all very simple. The bulk of this recipe is really just constructing it.
Step 1: Prep
Line the bottom of a springform pan with parchment paper and open the ladyfingers and jam. Wash and dry the strawberries.
Step 2: Make the Outer Ladyfinger Ring
Using a food-grade brush or spoon, spread the jam on the rounded sides of the cookies and place them vertically along the edge of the springform pan to create the outer “crust”. Place the pan in the freezer.
Step 3: Make the Cheesecake Mixture
Place the cream cheese, powdered sugar, vanilla, heavy whipping cream, and pudding mix in a stand mixer and mix until light and fluffy. Then, add the Cool Whip and mix until smooth and well-blended.
Step 4: Make the Bottom Layer of the Cake
Remove the pan from the freezer and line the bottom of it with ladyfingers. Break them into pieces to fill in any gaps as necessary. Then, divide the cheesecake mixture in half and spread one half over the ladyfingers. Place the pan back in the freezer and the remaining cheesecake mixture in the refrigerator.
Step 5: Make the Strawberry Mixture
Slice up about half the strawberries and place them in a bowl with 2 or 3 heaping tablespoons of jam, then stir well to mix.
Step 6: Finish the Cake
Remove the pan from the freezer and add the strawberry mixture on top of the cheesecake mixture. Then, add another layer of ladyfingers and then the remaining cheesecake mixture. Place the remaining berries on top of the cheesecake mixture.
Step 7: Chill
Place the pan back in the freeze for an hour. Then, transfer it to the refrigerator until ready to serve. When ready, cut the cake into 2 to 3-inch pieces and serve garnished with a whole berry dipped in strawberry jam.
Hint: I find using a food-grade brush to be the easiest way to spread the jam on the ladyfingers.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this strawberry Charlotte cake.
- Vanilla Pudding – If you don’t have cheesecake pudding, vanilla will work.
- Butter Cookies – While it won’t be authentic Charlotte cake anymore, if you don’t have ladyfingers, any sort of elongated butter cookie will work.
Want to personalize this strawberry Charlotte cake recipe? Here are some of my tried and true tips for changing up this recipe.
- Blueberry – Try blueberries and blueberry jam in place of strawberries.
- Crushed Ladyfingers – Top your cake with crushed ladyfingers for more flavor and texture.
If you love recipes like this, you may also enjoy this strawberry Jello cheesecake.
You’ll only need a few basic pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- 9-inch springform pan
- Parchment paper
- Stand mixer
- Mixing bowl
- Food-grade brush
You can store this in the refrigerator covered for up to 5 days. For longer storage, you can freeze it for up to a month.
This recipe is relatively simple, but I have some tips to help you make it the best it can be.
- An even, then layer of jam is all you need for the outer ring of ladyfingers. Don’t overdo it.
- Be sure your cream cheese is fully softened to get that smooth, creamy texture.
- Ensure that your cake is nicely chilled before serving so it stays together.
Do you have questions about strawberry Charlotte cake? Here are some of the most commonly asked questions about this strawberry Charlotte.
It’s a French mousse and berry cake with a layer of ladyfingers used as a base and outer ring.
This dessert got its name from Queen Charlotte, the wife of King George III.
You can store it in the refrigerator for up to 5 days or in the freezer for up to a month.
After a month, the cheesecake becomes grainy.
Wrap the leftover cake tightly in a double layer of cling wrap and then in a layer of foil.
More Cheesecake Recipes
Do you like cheesecake? Here are some recipes you may also like to try.
- Berry-licious Cheesecake Fruit Salad
- Peanut Butter Cheesecake Cups
- Caramel Brownie Trifle with Cheesecake
Strawberry Charlotte Cake
Ready to get cooking? Remember that you can print this recipe if you would like.
Strawberry Charlotte Cake
- 9 inch springform pan
- Parchment paper
- 3 boxes Lady Finger cookies
- 1 pound Fresh Strawberries
- 1 tub (10-12 oz) Cool Whip or carton
- 1 pkg (8 oz) Cream Cheese softened to room temperature
- ⅓ cup Heavy Whipping Cream
- 1 pkg (3.4 oz) Cheesecake flavor pudding
- ¼ cup icing or powdered sugar
- 1 teaspoon Vanilla
- 1 jar (10 oz) Strawberry Jam or preserves
- Line the bottom of the Springform pan with Parchment paper. Open the Lady Fingers, and the Strawberry Jam.
- With a Pastry brush, or the back of a spoon, spread Jam on the rounded side of the cookies.
- Place them standing up against the side of the pan. When you've lined the pan, place it in the freezer.
- In the mixing bowl of a stand mixer, place the Cream Cheese, Powdered Sugar, Vanilla, Heavy Whipping Cream, and Pudding, and mix until light and fluffy. Add the Cool Whip and mix until smooth and well blended.
- Remove the pan from the freezer, and line the bottom of the pan, on top of the Parchment paper, with the Lady Fingers cookies, breaking them in small pieces when needed to fill in all the gaps. Divide the Cream Cheese mixture in half, and spread half of the mixture over the cookie lined bottom. Place the pan back in the freezer, and the cream cheese mixture in the refrigerator.
- Wash or rinse the Strawberries thoroughly in cold water. Using about half the berries, remove the stems, and slice berries. Place sliced berries in a bowl, and add two or three heaping Tablespoons of Strawberry Jam to the slices, and stir well to mix.
- Remove the pan from the freezer and place half of the sliced berries over the cream cheese mixture.
- Place another layer of the Lady Fingers cookies over the berries.
- Add the remainder of the cream cheese mixture on top of the cookies, and place the remaining berries on top of the cream cheese mixture. Place the pan back in the freezer for 1 hour.
- Then remove the pan and place it in the refrigerator until time to slice and serve. Serve with sliced strawberries blended with some strawberry jam on the side, or on top of the strawberry slices. Enjoy every bite!
- You can make this a day ahead if desired and keep refrigerated until ready to serve.