Easy Strawberry Charlotte Cake
This easy no-bake Strawberry Charlotte Cake layers ladyfingers with a light cheesecake-style filling, fresh strawberries, and strawberry jam for an impressive make-ahead dessert.
Servings: 10 Servings
Calories: 484kcal
Ingredients
- 2 boxes lady finger cookies 7oz box
- 1 pounds fresh strawberries Plus more for topping
- 1 16-ounce tub Cool Whip
- 2 8-ounce packages cream cheese softened to room temperature
- ⅓ cup heavy whipping cream
- 1 3-ounce package cheesecake flavor pudding
- ¼ cup icing or powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup strawberry jam or preserves
Instructions
- Line the bottom of the springform pan with parchment paper.
- Stand the ladyfingers snugly around the inside edge of the springform pan. Arrange about 6 chopped ladyfingers over the bottom to create the base.
- Beat the softened cream cheese, powdered sugar, vanilla, heavy cream, and pudding mix until smooth and fluffy. Gently fold in the Cool Whip, then spread half of the filling over the ladyfinger base. Freeze until firm enough to support the next layer.
- Combine half of the sliced strawberries with the strawberry jam. Spread the mixture evenly over the chilled filling.
- Sprinkle the crumbled ladyfingers evenly over the strawberry layer to add structure between the fillings.
- Spread the remaining cream cheese filling evenly over the ladyfingers. Return the cake to the freezer for at least 1 hour, or until firm.
- After the initial 1-hour freeze, transfer the cake to the refrigerator and chill for several hours or preferably overnight. Top with the remaining fresh strawberries just before slicing and serving.
Notes
- Dry the Strawberries: Pat the berries thoroughly dry before slicing. Excess moisture can thin the jam mixture and cause the strawberry layer to bleed.
- Give It Time to Set: After the initial 1-hour freeze, refrigerate for several hours or preferably overnight for a fully set center and clean slices.
- Don't Over-Chill: Overnight is ideal; much longer can make the ladyfingers overly soft as they continue absorbing moisture.
- For Clean Slices: Run a sharp knife under hot water, dry it completely, and wipe and repeat between cuts.
- Freezing: Freezing is possible but not preferred because the filling can become denser, the ladyfingers softer, and strawberries watery after thawing. If freezing, leave off the fresh strawberry topping.
Nutrition
Calories: 484kcal | Carbohydrates: 59g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 150mg | Sodium: 287mg | Potassium: 238mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1031IU | Vitamin C: 27mg | Calcium: 126mg | Iron: 2mg