Strawberry Charlota cake: easy recipe without oven perfect to take advantage of this fruit


La charlota (from the French charlotte), is a cake of Gallic origin. It is made by lining a high-rimmed mold with sponge cakes. In our strawberry charlotte, the biscuits have been added last to give it its signature look.

It is a soft and fresh cake with the characteristic that it is a recipe without an oven so it is suitable for everyone, because it is easy to make and the result is very good and surprising. If you like strawberries and your oven is your enemy, this is your cake.


For 1 units
  • Gelatin in sheets 6
  • Strawberry 250 g
  • Sugar 400 g
  • Lemon 1
  • Plain or strawberry yogurt 1
  • Liquid whipping cream 400 g
  • Soletilla cakes for the base and sides

How to make charlota strawberry cake

Difficulty: Easy
  • Total time 35 m
  • Elaboration 35 m
  • Repose 3 h

We whip the cream with a whisk and reserve cold. We put the gelatin sheets to hydrate in cold water for 10 minutes.

We crush the strawberries, the lemon juice and the sugar together and put it in a saucepan to heat over low heat and stirring constantly so that it does not boil for 10 minutes. After this time we add the well drained gelatin sheets and mix everything with the blender. Let it cold down.

While we line the base of a removable mold with sponge cakes. When the strawberry preparation is ready, add the natural or strawberry yogurt and mix.

We only have to combine the strawberry preparation with the previously whipped cream. We will do it with the help of a spatula and making enveloping movements. Add to the mixture, the yogurt and the whipped cream. Mix well and pour over the chosen base. You will see that the cakes float, nothing happens, everything is fine.

Let the mixture set for at least 3 hours cold. Unmold and turn it on the plate where we are going to present it. We cut the sponge cakes in half and put them around the cake. The top part is decorated with laminated strawberries.

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