Description
Charlotte Aux Fraises is a delightful vegan strawberry charlotte cake made without eggs or gelatin. Featuring layers of vegan ladyfingers, fresh macerated strawberries, and a luscious strawberry-flavored coconut cream cheese filling, this dessert is perfect for a refreshing, plant-based treat that sets firmly in the refrigerator for a smooth, creamy texture.
Ingredients
Scale
Vegan Ladyfingers
- 1 batch vegan ladyfingers (*see note 1)
Strawberry Curd
- â…” batch vegan strawberry curd (*see note 2)
Fresh Fruit
- 400 g fresh strawberries (plus extra for topping, *see note 3)
- 50 g granulated sugar
Base
- 1 tablespoon vegan butter
- 9 vegan ladyfinger cookies (for base crumbs)
Filling
- 400 g vegan cream cheese
- 400 ml chilled coconut whipping cream
- 60 g powdered sugar
Instructions
- Preparation Overview: Read through the full recipe and images beforehand to understand each step clearly, especially for preparing vegan ladyfingers and strawberry curd in advance.
- Prepare Strawberry Curd and Ladyfingers: Make the strawberry curd up to 2 days ahead (refer to note 2). Prepare the vegan ladyfingers up to 1 day ahead (refer to note 1). Line the sides and base of an 8″ or 7″ springform pan with parchment paper.
- Macerate the Strawberries: Wash, dry, and hull the strawberries. Cut into small cubes, then combine with granulated sugar in a small bowl. Let sit for 15-30 minutes until syrupy, then strain the juice through a sieve and reserve if desired.
- Whip the Filling: In a large mixing bowl or with a stand mixer, whisk together the coconut whipping cream and vegan cream cheese until the mixture is light and airy.
- Add Strawberry Curd and Sugar: Gradually add the strawberry curd in two parts to the whipped coconut mixture, whisking well between each addition until smooth. Add powdered sugar last and whisk briefly until well combined. Refrigerate.
- Prepare the Base: Place 9 ladyfinger cookies and vegan butter in a food processor and pulse until crumbly like bread crumbs. Press the crumbs loosely into the cake tin base, leaving space around the edges for whole ladyfingers.
- Form the Cake Walls: Arrange 16 whole ladyfinger cookies standing upright around the edges of the tin. Press the base crumbs gently with a spoon to secure them.
- Layer the Strawberries: Spread half of the macerated strawberries evenly over the crumb base.
- Add First Filling Layer: Spoon or scoop half of the strawberry filling over the strawberries. Smooth the surface carefully with an offset spatula or spoon.
- Add Ladyfinger Layer: Place about 8 ladyfingers on the filling, breaking as needed to cover the surface evenly.
- Repeat Layers: Add the remaining macerated strawberries on top of the ladyfingers, then cover with the remaining filling and smooth the top.
- Chill to Set: Refrigerate the assembled cake for a minimum of 6 hours or overnight to allow it to set firmly.
- Unmold and Decorate: Carefully remove the springform pan and parchment paper from the sides. Transfer the cake to a serving plate and decorate the top with extra fresh strawberries.
- Storage Instructions: Store the cake in the refrigerator in an airtight container or covered with plastic wrap. Consume within 4 days. Do not let the cake 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 a day ahead following your preferred vegan ladyfinger recipe or store-bought vegan ladyfingers can be used.
- Note 2: Vegan strawberry curd, which serves as a flavor base for the filling, can be made up to two days in advance and refrigerated.
- Note 3: Extra fresh strawberries are recommended for an attractive topping and added freshness.
- The syrup from macerated strawberries can be saved for use in cocktails, smoothies, or other dessert recipes.
- Ensure the coconut whipping cream is well chilled before whipping to achieve the best volume and texture.
- This recipe uses no eggs or gelatin, making it suitable for vegans and those avoiding these ingredients.
