If you have a soft spot for light, fruity desserts that feel like a little slice of summer, then you’re going to adore this Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe. It’s a dreamy combination of fresh strawberries, velvety vegan cream cheese, and fluffy coconut whipping cream, all layered with tender vegan ladyfingers that soak up the luscious strawberry curd. This dessert not only captures the classic charm of a charlotte but does so entirely plant-based, skipping eggs and gelatin without sacrificing any of the flavor or texture. Trust me, once you try this, it will become your go-to for celebrations or whenever you want something special and fresh!
Ingredients You’ll Need
Gathering the right ingredients for this Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe is simpler than you might think. Each element plays a crucial role—from the delicate vegan ladyfingers providing that perfect base and structure, to the fresh strawberries that brighten every bite with natural sweetness and vibrant color.
- Vegan ladyfingers: Essential as the cake’s sturdy yet tender base, these keep the layers beautifully intact.
- Vegan strawberry curd: Adds silky, tangy layers that complement the fresh fruit perfectly.
- Fresh strawberries (400 g plus extra): The hero ingredient that lends juicy sweetness and a burst of freshness.
- Granulated sugar (50 g): Used for macerating strawberries to bring out their natural juices.
- Vegan butter (1 tablespoon): Adds moisture and richness to the crumbly base layer.
- Vegan cream cheese (400 g): Provides a smooth, decadent texture for the creamy filling.
- Chilled coconut whipping cream (400 ml): Whipped to fluffy perfection to lighten the filling wonderfully.
- Powdered sugar (60 g): Sweetens and balances the cream without any graininess.
How to Make Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe
Step 1: Prepare Your Components Ahead
Set yourself up for success by preparing the vegan strawberry curd up to two days in advance and the vegan ladyfingers a day before. This means your day of assembly goes smoothly, and all the flavors have time to develop and marry perfectly. Don’t forget to line your springform pan with parchment paper for easy removal later.
Step 2: Macerate the Strawberries
Wash and dice your fresh strawberries, then toss them with granulated sugar in a small bowl. Letting them sit for 15 to 30 minutes turns them syrupy and juicy, which is the secret to intensifying that fresh strawberry flavor you’ll love. Save the strawberry juice with a sieve; it’s a versatile ingredient for other sweet treats.
Step 3: Whip Up the Creamy Filling
In a large mixing bowl, combine chilled coconut whipping cream and vegan cream cheese. Use an electric mixer to whip them until the mixture is light and airy—this is what makes the filling feel decadent yet delicate. Gradually add the strawberry curd in two portions, whisking after each addition for a perfectly smooth blend. Finish by mixing in the powdered sugar evenly.
Step 4: Create the Base Layer
Pulse nine ladyfingers with vegan butter in a food processor until you get breadcrumb-like crumbs. Gently press this mixture into the base of your lined cake tin, making sure to keep the edges clear so you can add whole ladyfingers around the sides.
Step 5: Assemble the Charlotte
Arrange sixteen ladyfinger cookies upright around the edges of the pan, pressing them gently into the base crumb to secure their place. Layer half of your macerated strawberries evenly over the base, then spoon half of the strawberry cream filling atop those berries, smoothing it out carefully. Add a layer of approximately eight ladyfingers across the filling, breaking as needed to cover well, then repeat with the rest of the macerated strawberries and filling for a tall, impressive look.
Step 6: Chill and Set
Pop your assembled charlotte into the refrigerator and let it chill for at least six hours, or ideally overnight. This resting time is essential as it allows every component to meld together into that iconic light, yet structured dessert texture.
Step 7: Final Touches
Carefully remove the springform pan and parchment paper to reveal your stunning layers. Decorate the top with extra fresh strawberries for that beautiful, inviting finish your Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe deserves.
How to Serve Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe
Garnishes
Keep the decoration fresh and natural—extra ripe strawberries look stunning and add a lovely balance of sweetness and freshness right before serving. You could also sprinkle a light dusting of powdered sugar or add a few edible flowers for an elegant touch.
Side Dishes
This dessert shines on its own but pairs beautifully with a simple mixed berry salad or a small scoop of vegan vanilla ice cream. For a refreshing contrast, consider serving alongside a glass of chilled sparkling water with fresh mint.
Creative Ways to Present
Try serving your charlotte in individual clear glasses to showcase the stunning layers if you want a fun twist. Alternatively, add a drizzle of vegan chocolate sauce or a bright coulis around the plate to elevate the presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe should be kept covered and refrigerated. Use plastic wrap or an airtight container to preserve freshness and prevent it from absorbing other fridge aromas. Consume within four days for the best flavor and texture.
Freezing
This particular dessert doesn’t freeze well because of the fresh strawberries and creamy layers, which can release water and alter the texture when thawed. It’s best enjoyed fresh or within a few days of refrigeration.
Reheating
Since this is a no-bake, chilled dessert, reheating is not recommended. Keep it cold and serve straight from the refrigerator to experience the perfect balance of flavors and textures.
FAQs
Can I use other berries instead of strawberries?
Absolutely! Raspberries, blueberries, or blackberries can be substituted either entirely or mixed in with strawberries to add variety and depth of flavor.
What can I substitute for vegan cream cheese?
If you don’t have vegan cream cheese on hand, try blending silken tofu with a little lemon juice for a similar tangy, creamy effect, though the texture may be slightly different.
Do I have to make vegan ladyfingers from scratch?
While homemade vegan ladyfingers make the best texture and flavor, you can find some store-bought vegan-friendly sponge biscuits that could work in a pinch for convenience.
Is this recipe suitable for nut allergies?
Yes, this recipe can be nut-free as written, just be sure your vegan cream cheese and butter alternatives do not contain nuts and always double-check ingredient labels.
How long does the Vegan Strawberry Charlotte stay fresh once made?
When kept properly refrigerated, this dessert stays fresh and delicious for up to four days. Beyond that, the strawberries may start to soften too much and affect the texture.
Final Thoughts
This Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe is more than just a dessert—it’s a joyful celebration of fresh seasonal fruit, creamy textures, and thoughtful plant-based ingredients coming together in perfect harmony. Whether you’re new to vegan baking or a seasoned pro, I truly hope you give this charlotte a try and share it with loved ones. It’s a lovely way to brighten any table and enjoy a seriously indulgent treat without compromise.
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Vegan Strawberry Charlotte (No Eggs, No Gelatin) Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes (for ladyfingers and curd preparation if homemade)
- Total Time: 6 hours 35 minutes (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: French
- Diet: Vegan
Description
Charlotte Aux Fraises is a delicate vegan strawberry charlotte dessert made without eggs or gelatin. This no-bake, layered cake features vegan ladyfingers, a luscious strawberry curd and cream cheese filling combined with coconut whipping cream, and fresh macerated strawberries. Chilled for hours to set, it offers a light, fruity, and creamy treat perfect for spring or summer gatherings.
Ingredients
For the Ladyfinger Base and Outer Layer
- 1 batch vegan ladyfingers (see note 1)
- 1 tablespoon vegan butter
- 9 ladyfinger cookies (for base)
- 16 ladyfinger cookies (for outer edges)
- Approx. 8 ladyfinger cookies (for middle layer)
For the Strawberry Curd and Filling
- â…” batch vegan strawberry curd (see note 2)
- 400 g fresh strawberries (plus extra for topping, see note 3)
- 50 g granulated sugar
- 400 g vegan cream cheese
- 400 ml chilled coconut whipping cream
- 60 g powdered sugar
Instructions
- Preparation: Read the detailed blog post with images before starting. Prepare the vegan strawberry curd up to 2 days in advance and vegan ladyfingers up to 1 day ahead. Line an 8″ or 7″ springform cake tin with parchment paper on the base and sides.
- Macerate Strawberries: Wash, dry, and hull the strawberries. Cut into small cubes and mix with granulated sugar in a bowl. Let them rest for 15-30 minutes to release juices. Separate the juice using a sieve and reserve if desired.
- Whip the Filling: In a large bowl or stand mixer, beat chilled coconut whipping cream and vegan cream cheese until light and airy.
- Flavor the Filling: Gradually add the vegan strawberry curd in two parts, whisking well until smooth each time. Add powdered sugar and briefly whisk to combine. Chill the filling while preparing the base.
- Prepare the Base: Pulse 9 ladyfinger cookies with vegan butter in a food processor to form coarse bread crumbs. Press this mixture loosely into the bottom of the cake tin, leaving space around the edges for the whole ladyfingers.
- Line the Sides: Arrange 16 whole ladyfinger cookies upright around the outer edge of the cake tin, pressing the base crumbs gently with the back of a spoon to secure.
- Add First Strawberry Layer: Spread half of the macerated strawberries evenly over the crust base.
- Spread First Cream Layer: Spoon or scoop half of the strawberry cream filling evenly on top of the strawberries and smooth with an offset spatula or spoon.
- Add Middle Ladyfinger Layer: Arrange approximately 8 ladyfinger cookies over the cream layer, breaking them as needed to cover the surface entirely.
- Repeat Layers: Add the remaining macerated strawberries evenly over the middle ladyfinger layer, then spread the remaining cream filling on top and smooth the surface.
- Chill to Set: Refrigerate the assembled cake for at least 6 hours, preferably overnight, to allow it to set.
- Remove from Pan and Decorate: Once set, carefully remove the springform pan and parchment paper. Transfer the charlotte to a serving plate and decorate the top with fresh strawberries.
- Storage: Store the cake refrigerated in an airtight container or wrapped with plastic wrap for up to 4 days. Avoid letting it sit at room temperature for more than 1-2 hours. This cake does not freeze well due to the fresh berries.
Notes
- Note 1: Vegan ladyfingers can be prepared from scratch using a suitable egg-free recipe or purchased if available.
- Note 2: Vegan strawberry curd should be made ahead and chilled; a recipe is typically made from strawberries, sugar, lemon juice, and a thickener like cornstarch or agar.
- Note 3: Reserve extra fresh strawberries for an attractive topping decoration. Use ripe, firm berries for best texture and flavor.
