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Vegan Strawberry CharlotteသားAux Fraises (No Eggs, No Gelatin) Recipe

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★★★★★

4.1 from 79 reviews

Charlotte Aux Fraises is a delightful vegan strawberry charlotte dessert made without eggs or gelatin. Featuring layers of vegan ladyfingers, creamy strawberry filling, and fresh macerated strawberries, this no-bake cake is chilled to perfection for at least 6 hours, resulting in a light, fruity, and refreshing treat perfect for warm weather or any special occasion.

Ingredients

Scale

Vegan Ladyfingers

  • 1 batch vegan ladyfingers (see note 1)

Strawberry Curd

  • ⅔ batch vegan strawberry curd (see note 2)

Main Ingredients

  • 400 g fresh strawberries (plus extra for topping, see note 3)
  • 50 g granulated sugar
  • 1 tablespoon vegan butter
  • 400 g vegan cream cheese
  • 400 ml chilled coconut whipping cream
  • 60 g powdered sugar

Instructions

  1. Read Through Recipe: For best results, review the blog post with images to familiarize yourself with each step of the process before starting.
  2. Prepare Components: Make the vegan strawberry curd (up to 2 days ahead) and vegan ladyfingers (up to 1 day ahead). Line an 8″ or 7″ springform cake tin base and sides with parchment paper for easy removal.
  3. Macerate Strawberries: Wash, dry, hull, and dice strawberries into small cubes. Combine with granulated sugar in a small bowl, stirring well, and let sit for 15–30 minutes until syrupy. Strain and reserve the juice if desired.
  4. Whip the Filling: In a large mixing bowl or stand mixer, whisk chilled coconut whipping cream and vegan cream cheese together with an electric mixer until the mixture is light and airy.
  5. Add Flavor: Gradually whisk in ⅔ batch of strawberry curd in two additions until smooth. Add powdered sugar last and whisk briefly to combine. Refrigerate the filling until ready to assemble.
  6. Make Base: Pulse 9 ladyfinger cookies in a food processor with 1 tablespoon vegan butter until the mixture resembles bread crumbs. Press this crumb mixture loosely into the base of the lined cake tin, leaving space around the edges.
  7. Arrange Ladyfingers: Carefully stand 16 whole ladyfinger cookies upright around the perimeter of the cake tin to form the sides, pressing the base crumbs to secure them.
  8. Add First Strawberry Layer: Spread half of the macerated strawberries evenly over the base inside the cookie ring.
  9. First Filling Layer: Spoon or scoop half of the whipped strawberry filling over the macerated strawberries, smoothing the surface gently with an offset spatula or spoon.
  10. Layer Ladyfingers: Place approximately 8 ladyfinger cookies on top of the filling layer, breaking if needed to cover the surface evenly.
  11. Repeat Layers: Layer the remaining macerated strawberries over the ladyfingers, then spread the rest of the filling on top and smooth the surface.
  12. Chill: Refrigerate the assembled cake for at least 6 hours (or overnight) to set the layers properly.
  13. Unmold and Decorate: Carefully remove the springform pan and parchment paper from the cake. Transfer to a serving plate and decorate the top with extra fresh strawberries.
  14. Storage: Store the cake in the refrigerator covered with plastic wrap or in an airtight container. Consume within 4 days. Do not freeze due to fresh berries. Avoid leaving out at room temperature for more than 1–2 hours.

Notes

  • Note 1: Vegan ladyfingers are homemade or store-bought vegan-style sponge cookies suitable for layering.
  • Note 2: Vegan strawberry curd uses plant-based ingredients and can be prepared up to 2 days ahead for best flavor development.
  • Note 3: Use ripe fresh strawberries for maceration and decoration to achieve natural sweetness and vibrant color.

Keywords: Charlotte Aux Fraises, vegan strawberry charlotte, no-bake dessert, vegan cake, strawberry dessert, vegan cream cheese dessert, dairy-free cake

Find it online: https://foodiecara.com/vegan-strawberry-charlotteaux-fraises-no-eggs-no-gelatin-recipe/