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
Scale
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.
