Cakes

Strawberry-Lemon Charlotte (No-Bake Cake)

Char­lotte is a clas­sic French dessert, that usu­al­ly con­tains a cold mousse and fruits, sur­round­ed by lady fin­gers. I love the com­bi­na­tion of straw­ber­ries and lemon, so my char­lotte is a straw­ber­ry-lemon char­lotte. A French char­lotte is light and fresh, and is easy to make: you don’t even have to bake it! In France, it is com­mon to use the French “fro­mage blanc”, a white yogurt-like cheese, to make the mousse. Since “fro­mage blanc” can be tricky to find in the US, I decid­ed to use a mix­ture of greek yogurt and whipped cream instead. I used fat free greek yogurt so the result is super light, and yum­my!

strawberry-lemon charlotte

Ingredients

You will need lady fin­gers. You can usu­al­ly find these at inter­na­tion­al gro­cery stores, espe­cial­ly stores that car­ry Ital­ian prod­ucts. You can also find them online:

I rec­om­mend get­ting a lit­tle bit more lady fin­gers than you actu­al­ly need, so you have extras in case you acci­den­tal­ly break one.

In terms of the whipped cream, you can either get heavy whip­ping cream and whip it your­self, or buy already whipped cream.

For the gelatin, I used the Knox gelatin in indi­vid­ual pack­ets.

Utensils

You will need a char­lotte cake mold. I got mine at Williams Sono­ma. You can also buy one online:

 

Strawberry-Lemon Charlotte Recipe

Print Recipe
Straw­ber­ry-Lemon Char­lotte (No-Bake Cake)
strawberry-lemon charlotte
Course Dessert
Prep Time 15 min­utes
Pas­sive Time 2 hours
Serv­ings
peo­ple
Ingre­di­ents
Course Dessert
Prep Time 15 min­utes
Pas­sive Time 2 hours
Serv­ings
peo­ple
Ingre­di­ents
strawberry-lemon charlotte
Instruc­tions
  1. Line the Char­lotte mold with lady fin­gers (sug­ary part against the mold). Quick­ly dip each lady fin­ger in cold water (do not soak them, you want them a lit­tle wet, but not too wet), and then, place the lady fin­gers, one by one, on the bot­tom of the pan and all around the rim. You may have to cut some lady fin­gers to make them fit. See pic­ture.
    lining charlotte mold with lady fingers
  2. Cut your straw­ber­ries in slices. Cut the lemon in half. Grate one half of the lemon. We will be using the juice and zest of one half of the lemon. The oth­er half of the lemon will be used for dec­o­ra­tion lat­er.
    strawberry slices for charlotte
  3. If you did not buy already whipped cream, whip the whip­ping cream (with an elec­tric mix­er, grad­u­al­ly increas­ing speed). Add half of the greek yogurt (1 small pack), the sug­ar, and the juice and zest of one half of a lemon. Mix gen­tly. Put the oth­er half of the greek yogurt (the oth­er small pack) on a pot on the stove on low heat. Add the gelatin, stir­ring so as to dis­solve the gelatin. The goal is for the yogurt to be slight­ly warm and the gelatin to dis­solve, make sure the yogurt does not become hot. Once the gelatin dis­solved, remove from the stove, and add to the the whipped cream-yogurt mix­ture. Mix gen­tly. This is your mousse.
    mousse for charlotte
  4. Alter­nate one lay­er mousse, one lay­er straw­ber­ry slices, in the char­lotte pan. See pic­ture. Once you get to the top, fin­ish with one lay­er lady fin­gers. You should have some straw­ber­ry slices left, which you will use lat­er for dec­o­ra­tion. Place the char­lotte pan in the fridge for 2 hours. I per­son­al­ly like to put an upside-down plate over it for when it is in the fridge.
    layers in charlotte
  5. After 2 hours, take it out of the fridge. Flip the char­lotte mold over, onto a plate, to release the cake. Now, dec­o­rate the top of the cake, with straw­ber­ry slices and lemon slices. Voilà! Enjoy cold.
    strawberry-lemon charlotte
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Bon Appétit!

French Mom

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Sum­ma­ry
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Recipe Name
Straw­ber­ry-Lemon Char­lotte (No-Bake Yogurt Cake)
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