Strawberry Charlotte

Every spring or summer, when I find good strawberries or when I clean out the freezer and come across a bag, I make this charlotte. It's simple, no-bake, and I don't stress about it at all. If you use frozen fruit, everything goes quickly; just make sure to let them thaw properly. I haven't had any issues with the texture or assembling it in the pan. In the end, it comes out easily and looks quite appealing even without much effort.

Quick Info

Total time: about 7 hours (includes chilling)
Preparation time: 40 minutes
Chilling time: at least 6 hours
Servings: 10-12 (26 cm diameter pan)
Difficulty: easy
Recipe type: no-bake cold dessert

Ingredients

700 g frozen strawberries (or fresh, if you have them)
2 packets gelatin
400 g Greek yogurt
200 g plain biscuits
250-300 g sugar (depending on how sweet you want the strawberries)
200 g whipped cream
some pitted cherries from a compote
100 g butter

Preparation method

1. Take the strawberries out of the freezer and let them sit at room temperature until completely thawed. If they are very watery after thawing, you can gently drain the liquid.
2. Crush the biscuits. I put them in a bag and roll over them a few times with a rolling pin. Mix them with the melted butter until you get a sandy, moist mixture. Place it at the bottom of a springform pan (26 cm diameter) and level it well, pressing with the back of a spoon. Put the pan in the fridge while you work on the rest.
3. Hydrate the gelatin in 200 ml cold water for about 20 minutes. I use large bowls to prevent it from overflowing.
4. Puree the strawberries with a blender or fork, depending on the texture you want. Add the sugar, then the Greek yogurt. Mix well. Gently fold in the whipped cream without overmixing.
5. The hydrated gelatin is melted in a double boiler. Do not boil – just enough to liquefy. Quickly mix it into the strawberry and yogurt mixture while it's still warm. Do not let it cool too much, otherwise, it will set.
6. Pour the cream over the biscuit layer in the pan. Place a pitted cherry here and there.
7. Refrigerate the pan for at least 6 hours to let the charlotte set well. I usually leave it overnight so I don't rush the slicing.

Why I make this recipe often

It doesn’t require baking and there are no complicated techniques involved. The ingredients are easy to find, and the taste is refreshing. It’s great for any larger meal or when you need a quick fruit dessert. It cuts nicely, keeps well in the fridge, and can be adapted with other fruits if you don’t have strawberries.

Tips and variations

Tips

If using frozen strawberries, let them thaw slowly; do not rush with the microwave to avoid them getting too mushy.
For the base, do not press the biscuits too hard, just enough to be compact.
Add the gelatin immediately after it has melted, so it doesn’t set on the edges.
Before removing the pan's ring, run a knife blade around the edge.

Substitutions

Strawberries can be replaced with other soft fruits: raspberries, peaches, or even mixed berries.
You can use whole grain biscuits, but do not use petit beurre with glaze or cream.
Greek yogurt can be substituted with regular thicker yogurt, but the final texture will be less dense.
Cherries are not essential; you can omit them if you don’t have them or use sour cherries from a compote.

Variations

You can alternate the cream with a thin layer of whole fruits or other types of compote.
For a shinier appearance, you can add jelly on top, but it’s not mandatory.
The whipped cream can also be plant-based, but it has a different taste. I use natural cream.

Serving ideas

Remove the pan ring, slice with a large knife dipped quickly in hot water.
It works as a dessert for any occasion where you don’t want to work too hard beforehand.

Frequently asked questions

1. Can I use only fresh strawberries?
Yes, it works just the same. You might need a little less sugar if the fruit is sweet.

2. I don’t have a springform pan; can I use something else?
You can assemble it in any round shape and then carefully remove it, but it’s easiest with a springform pan. Otherwise, serve directly from the pan.

3. What do I do if the charlotte doesn’t set well?
Most often, the problem is with the gelatin: check that you didn’t boil the gelatin and that it was added immediately to the cooled cream, not too warm.

4. Can I put other fruits inside?
Yes, any soft fruit that is drained of liquid works well in this recipe.

5. Does the charlotte hold up in the freezer?
I do not recommend it; the texture becomes watery upon thawing due to the yogurt and cream.

Nutritional values

Approximately, one serving has around 250-300 kcal, depending on how much sugar and cream you use. Approximate macros: 6-8 g protein (from yogurt and cream), 10-13 g fat (butter, cream, yogurt), 35-45 g carbohydrates (biscuits, sugar, fruit). Values are indicative and may vary based on ingredients.

Storage and reheating

The charlotte keeps well in the fridge for 2-3 days, covered. I do not recommend freezing or reheating, as the texture will spoil. If there are leftovers, I keep them refrigerated and slice as needed. If the base gets soggy, it doesn’t majorly impact the taste, but it doesn’t look as good when sliced after 3 days.

 Ingredients: 700 g frozen strawberries, 2 packets of gelatin, 400 g Greek yogurt, 200 g biscuits, 250-300 g sugar, 200 g whipped cream, a few pitted cherries from compote, 100 g butter

 Tags:  sarlota