If you’ve been dreaming of a dessert that’s both elegant and utterly delightful, let me introduce you to the White Chocolate Strawberry Charlotte Cake Recipe. This enchanting cake brings together the luscious creaminess of white chocolate mousse, the fresh brightness of ripe strawberries, and the classic charm of ladyfingers arranged perfectly like a crown. Each bite is a beautiful harmony of textures and flavors, making this dessert a true showstopper perfect for any celebration or a special treat at home. Trust me, once you try this cake, it’ll become a beloved favorite in your recipe collection.

Ingredients You’ll Need

White Chocolate Strawberry Charlotte Cake Recipe - Recipe Image

Gathering the right ingredients is the first exciting step toward creating this magic. Each component is simple but essential, contributing to the taste, texture, and stunning appearance of this White Chocolate Strawberry Charlotte Cake Recipe.

Ladyfingers (25-30): The delicate, crunchy base and sides that soak up syrup and hold the cake’s shape beautifully.
Sugar (¼ cup, 50g): Adds sweetness to the syrup, balancing the tartness of the strawberries.
Water (½ cup, 120 ml): Used for the syrup that infuses the ladyfingers with just the right moisture.
White chocolate (7 ounces, 200g), chopped: The star ingredient that melts into a smooth, creamy mousse.
Mascarpone cheese (10.5 ounces, 300g): Adds richness and silkiness to the mousse.
Egg whites (3): Whipped to fluffy peaks to lighten the mousse for that airy texture.
Fresh lemon juice (1 teaspoon): Keeps the egg whites stable and adds a subtle hint of brightness.
Fresh strawberries (15.8 ounces, 450g), halved or sliced: Provides juicy bursts of flavor and gorgeous color.
Fresh mint leaves: For garnish that adds a fresh aroma and pretty pop of green.

How to Make White Chocolate Strawberry Charlotte Cake Recipe

Step 1: Prepare the White Chocolate Mousse

Start by beating the mascarpone cheese until soft and creamy using a hand mixer or stand mixer. Melt the white chocolate cautiously in short bursts in the microwave until smooth, then fold it into the mascarpone. This blend creates the luscious base of your mousse. Next, beat the egg whites with a touch of lemon juice until firm peaks form—this gives the mousse its airy lightness. Gently fold a quarter of the beaten egg whites into the white chocolate mixture to lighten it, then carefully fold in the rest, keeping as much air as possible for a fluffy texture.

Step 2: Make the Syrup

In a small saucepan, heat the water and sugar over medium heat until the mixture just begins to bubble. Stir to dissolve, then remove from heat and let it cool slightly. This syrup is vital for soaking the ladyfingers and keeping them tender yet structured in the final cake.

Step 3: Assemble the Charlotte Cake

Line a 9.8-inch (25 cm) springform pan with parchment paper on the bottom and sides for easy removal. Dip each ladyfinger flat side down into the syrup briefly—don’t soak too long to avoid sogginess—and arrange them snugly against the pan’s sides with the rounded edges facing outward, creating a beautiful border. Once the sides are done, line the bottom of the pan with another layer of syrup-soaked ladyfingers. Pour half of your white chocolate mousse over this base, then add another layer of soaked ladyfingers and scatter a thin layer of sliced strawberries over them. Top with the remaining mousse and smooth the surface gently.

Step 4: Chill and Set

Refrigerate the cake for at least 4 hours, ideally overnight. This resting time allows the mousse to firm up perfectly so your charlotte holds its shape beautifully. When ready, remove the springform ring carefully, peel away the parchment paper, and transfer the cake to a serving plate.

How to Serve White Chocolate Strawberry Charlotte Cake Recipe

The image shows a round baking pan filled with a dessert in progress, placed on a white marbled surface. Inside the pan, there is a cream-colored layer of smooth custard or cream filling spread evenly at the bottom. Around the edge of the pan, there are two layers of pink ladyfinger biscuits standing upright, creating a border. On top of the cream filling inside the ladyfinger border, there is a layer of flat pink ladyfinger biscuits arranged in a slightly overlapping grid pattern. The ladyfingers have a powdery sugar coating and a soft texture visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your White Chocolate Strawberry Charlotte Cake Recipe with fresh strawberries arranged on top for vibrant color and juicy sweetness. A sprinkle of confectioners’ sugar dusted lightly over the cake adds a lovely snowy effect, and a few fresh mint leaves provide a refreshing aroma and a pop of green, making your presentation irresistible.

Side Dishes

This cake pairs wonderfully with light sides such as a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the creamy mousse. Fresh fruit salads or a simple berry compote can also brighten the palate alongside each rich slice.

Creative Ways to Present

For a stunning presentation, serve your charlotte cake directly from a clear glass springform pan so guests can admire the layers through the sides. Alternatively, slice it and serve on delicate dessert plates with extra strawberry slices and a drizzle of melted white chocolate or a berry coulis for a restaurant-worthy look at home.

Make Ahead and Storage

Storing Leftovers

Keep any leftover White Chocolate Strawberry Charlotte Cake Recipe covered tightly in the refrigerator. Stored this way, it stays fresh and creamy for up to three days, making it perfect for enjoying over a couple of days without losing its magic.

Freezing

If you want to save it longer, you can freeze the cake wrapped snugly in plastic wrap and then in an airtight container. Although the texture of the mousse might soften slightly after thawing, it will still taste delicious. Thaw in the refrigerator overnight before serving.

Reheating

This cake is best enjoyed cold, so avoid reheating. Simply take it from the fridge and allow it to sit at room temperature for 10-15 minutes to bring out the flavors before slicing and serving.

FAQs

Can I use frozen strawberries in the White Chocolate Strawberry Charlotte Cake Recipe?

While fresh strawberries are ideal for their texture and flavor, you can use frozen strawberries if fresh are not available. Just be sure to thaw and drain them well to prevent excess moisture from affecting the mousse.

Is it necessary to use mascarpone cheese?

Mascarpone adds a rich, creamy texture essential to this dessert. However, if unavailable, cream cheese mixed with a bit of heavy cream can work as a substitute, though the flavor and texture will differ slightly.

Can I prepare this cake a day in advance?

Absolutely! In fact, making this White Chocolate Strawberry Charlotte Cake Recipe a day ahead allows all the flavors to meld beautifully and the mousse to set perfectly, improving the taste and texture.

What is the best way to remove the cake from the pan?

Carefully run a thin knife around the edges before releasing the springform ring. Gently peel away the parchment paper lining to keep the ladyfingers intact and prevent any damage to the sides.

Can I make this recipe vegan or dairy-free?

This classic recipe relies on mascarpone and white chocolate, which typically contain dairy. For a vegan version, you’d need dairy-free substitutes for mascarpone and white chocolate, plus an egg-white alternative which can be tricky — but not impossible with specialized ingredients like aquafaba!

Final Thoughts

This White Chocolate Strawberry Charlotte Cake Recipe is truly a delightful celebration of flavor and elegance wrapped into one. Its creamy mousse, fresh fruit, and crisp ladyfingers combine in a way that’s both classic and irresistibly fresh. I can’t wait for you to try it yourself and see how this cake can instantly elevate any occasion or just bring a little extra sweetness to your day.