Description
Strawberry Charlotte Russe is a delightful, no-bake dessert that’s as beautiful as it is delicious. With layers of creamy filling, fresh strawberries, and a ladyfinger crust, this show-stopping treat is perfect for special occasions or whenever you want to impress your guests.
Ingredients
Scale
- 24–30 ladyfingers (savoiardi)
- 2 cups fresh strawberries, sliced (plus extra for garnish)
- 1 cup strawberry puree or jam
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin (optional, for stabilized whipped cream)
- Red ribbon (optional, for decoration)
Instructions
- Line the inside of a springform pan (8-9 inches) with ladyfingers, standing them upright to form the outer crust. Arrange additional ladyfingers on the bottom, trimming as needed to fit.
- In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. If using gelatin, dissolve it in a tablespoon of warm water and fold it into the whipped cream for stability.
- Spread a layer of strawberry puree or jam over the ladyfingers at the base.
- Layer with whipped cream and sliced strawberries. Repeat with another layer of cream and strawberries if desired.
- Smooth the top and garnish with fresh strawberries. Tie a decorative ribbon around the ladyfingers for an elegant touch.
- Chill the dessert in the refrigerator for at least 4-6 hours, or overnight, to allow it to set.
- Serve chilled and enjoy!
Notes
- Substitute strawberry puree with raspberry or mixed berry puree for variation.
- For a firmer filling, add a teaspoon of gelatin to stabilize the whipped cream.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Chill Time: 4-6 hours (or overnight)
- Category: Dessert