no-bake mini strawberry charlotte cake

By The Culinary Chase | April 7, 2026 |

This no-bake strawberry Charlotte cake feels effortlessly refined yet simple to prepare. It is perfect for spring gatherings or warm-weather entertaining. Inspired by the classic Charlotte cake, this version lines a ring mold with ladyfingers, then a layer of billowy whipped cream and ripe strawberries. The result is a light and creamy strawberry dessert that sets beautifully in the fridge. No oven required.

The dessert dates back to the 18th century and likely takes its name from Queen Charlotte, wife of King George III. Early versions featured bread and apples, but French pastry chefs later transformed it into the elegant dessert we know today, using ladyfingers, fresh fruit, and a mousse-like filling.

I enjoyed assembling this dessert. It is a lovely balance between simplicity and sophistication. If strawberries are your weakness, a classic strawberry shortcake (timeless and a crowd-pleaser) always deserves a spot on the table.

you will need

ladyfingers (aka savoiardi or boudoirs)
fresh strawberries
full cream (33% mf)
Greek yogurt
maple syrup
simple syrup
4″ wide ring molds (2″ high)

method

Start by making a simple syrup. In a bowl, combine equal parts white sugar and boiling water (for example, ½ cup sugar and ½ cup water). Stir until the sugar fully dissolves, then set aside and let it cool to room temperature.

Prepare the strawberries next. Remove the stems and chop the berries, then transfer them to a bowl. Sprinkle with sugar, stir gently, and cover. Let the strawberries sit at room temperature for 15–20 minutes or until they release their natural juices.

For the whipped cream, pour 2 cups of cream into a medium bowl. Add 2 teaspoons of maple syrup or white sugar and beat until soft peaks form. Add 1 to 2 tablespoons of yogurt and continue beating just until incorporated. The yogurt helps stabilise the cream (prevents it from weeping), giving it structure and allowing it to hold its shape longer. This is perfect for layering and has a light, mousse-like texture. Refrigerate until ready to use.

To assemble, cut each ladyfinger in half. If using 4-inch ring molds, you’ll need four whole ladyfingers per mold. Lightly dip each piece into the cooled simple syrup. Arrange the soaked ladyfingers around the inside of each ring mold, placing them cut side down and the rounded side facing outward against the ring for a prettier look.

Spoon whipped cream into each mold, filling it halfway. Add a layer of strawberries, then cover with more whipped cream. Repeat with the remaining ring molds. Refrigerate for at least 2 hours to allow the cakes to set. The longer in the fridge, the softer the ladyfingers become.