This beautiful strawberry lemon charlotte cake is filled with layers of softened ladyfingers, lemon cream, and fresh strawberries. It’s soft and creamy, and bursting with flavor in every bite! A cross section of a strawberry charlotte cake on a white cake stand.

What is a charlotte cake:

A Charlotte cake is a classic dessert made with ladyfingers or sponge cake that is lined around the edges of a mold or cake tin, then filled with a fruit-flavored mousse or custard. Once the filling is set, the cake is unmolded and typically served cold. The ladyfingers or sponge cake create a sort of “wall” around the filling. It’s often garnished with whipped cream, fresh fruit, or a fruit coulis. The origin of the dessert is French, and it has been popular in various forms since the 18th century.

Why you’ll love this recipe:

  • No baking AND no stovetop required – There is no heat needed for this recipe. You simply make the cream filling by beating all of the ingredients together, assemble the cake, and place in the fridge for a few hours. It’s as easy as that!
  • Great make-ahead dessert – This cake needs a minimum of 4 hours or preferably overnight to chill and set in the fridge. This allows the ladyfingers to soften and turn into sponge cakes. It also allows for the cream filling to thicken and for the strawberries to soften and become even more flavorful.
  • Tastes AMAZING – This strawberry lemon charlotte cake is light and creamy with its lemon mascarpone mousse-like cream filling. It’s soft and moist with its Limoncello-soaked ladyfingers and it’s packed with ripe, juicy strawberries. The flavours are fresh and vibrant. It tastes like an elevated strawberry shortcake layer cake but it’s half the work.

A strawberry lemon charlotte cake on a white cake stand surrounded with flowers.

Ingredients you’ll need:

  • ladyfingers
  • Limoncello 
  • mascarpone cheese
  • granulated sugar
  • vanilla extract
  • lemon zest
  • whipping cream
  • fresh strawberries 

How to make strawberry charlotte cake:

(the ingredient amounts are listed in the printable recipe card further below)

Pictures of how to layer a strawberry charlotte cake.

  1. Line the sides of a 9″ springform pan with ladyfingers and tightly line the bottom with Limoncello-dipped ladyfingers.
  2. Place half of the strawberries on top.
  3. Beat the mascarpone cheese, granulated sugar, lemon zest, vanilla extract, and whipping cream until smooth and stiff peaks form. Spread half of the mixture on top of the strawberries.
  4. Repeat with another layer of Limoncello-dipped ladyfingers, the remaining strawberries, and the remaining cream. Cover and chill in the fridge for a minimum of 4 hours.

Substitutions:

  • Ladyfinger cookies – Any kind of crunchy, Italian-style ladyfingers (also known as savoiardi biscuits/cookies) will work.
  • Mascarpone cheese – Can be substituted with cream cheese.
  • Limoncello – Can be replaced with any kind of lemon liqueur or lemonade for a non-alcoholic option.

A slice of strawberry charlotte cake on a white laced rimmed plate.

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Strawberry Lemon Charlotte Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 30 min
  • Cook Time: 0 min
  • Total Time: 30 minutes
  • Yield: 8-10
  • Category: dessert
  • Method: no-bake
  • Cuisine: French
Print Recipe

Description

This beautiful strawberry lemon charlotte cake is filled with layers of softened ladyfingers, lemon cream, and fresh strawberries. It’s soft and creamy, and bursting with flavor in every bite!

Ingredients

  • 4 dozen ladyfingers
  • 1/4 cup Limoncello mixed with 1/4 cup water
  • 1 cup (250g) mascarpone cheese
  • 1/4 cup + 2 tbsp (75g) granulated sugar
  • 1 tsp vanilla
  • zest of one lemon
  • 1 cup (250ml) whipping cream
  • 1 pint (454g/1lb) strawberries (washed, hulled, and cut in half)

Topping

  • 1/2 cup whipping cream
  • 1 tbsp sugar
  • 1/2 tsp vanilla extract
  • 1/2 pint strawberries (washed, some cut in half and some whole)

Instructions

  1. Trim about 1″ off one end of half the ladyfingers. Place the cookies in a tight ring, flat end down and sugar side out in a 9″ springform pan.
  2. Lightly dip a few ladyfingers in the Limoncello water and tightly line the bottom of the pan. Place half of the strawberries on top.
  3. Beat the mascarpone cheese, granulated sugar, lemon zest, and vanilla extract until smooth. Add in the whipping cream and continue beating until thickened and stiff peaks form. Spread half of the mixture on top of the strawberries and spread to the sides to help the verticle cookies adhere to the cake.
  4. Repeat with another layer of Limoncello-dipped ladyfingers, the remaining strawberries, and the remaining cream. Cover and chill in the fridge for a minimum of 4 hours or preferably overnight.
  5. When ready to serve, beat the whipping cream, granulated sugar, and vanilla extract until medium-stiff peaks form. Transfer to a piping bag fitted with a tip of your choice. Pipe the whipped cream along the edges and top with more strawberries. Use a serrated knife to slice the cake using a sawing motion.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.