If you’re looking for a fresh, light dessert suitable even for those who are intolerant, this gluten-free, lactose-free strawberry charlotte is the perfect solution. It’s made without an oven, using simple ingredients and gives a dramatic result that wins you over at first sight.
It’s the ideal cake for warm days or when you want a delicious yet lighter dessert, without giving up on taste. The strawberries provide natural sweetness and freshness, while the lactose-free cream remains soft and embracing.
Easy to prepare and perfect for sharing, it’s a recipe that blends simplicity and wellness in every slice.
The charlotte is a classic French dessert made of a Bavarian cream, the charlotte biscuit and a chosen flavor that gives the cake its name—in this case, strawberries. You can also replace the charlotte biscuit with ladyfingers.
If you love strawberries you must try the Fraisier – Strawberry Cake, another classic of French pastry, or the Strawberry Macarons.
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- Difficulty: Medium
- Cost: Moderate
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2/3 cup whipping cream, 35% fat (lactose-free (lactose < 0.01%) or plant-based)
- 1/3 cup whole milk (lactose-free (lactose < 0.01%) or plant-based)
- egg yolks
- 2 1/2 tbsp sugar
- 1 vanilla bean
- 3/4 cup whipping cream, 35% fat (lactose-free (lactose < 0.01%) or plant-based)
- sheets gelatin sheets (gluten-free)
- 1 1/3 cups crème anglaise (custard)
- 7 oz strawberries
- egg whites
- 1/2 cup + 2 tbsp sugar
- egg yolks
- cup gluten-free rice flour
- 9 oz strawberries
- 1/4 cup sugar
- sheets gelatin sheets (gluten-free)
- 2/3 cup whipping cream, 35% fat (lactose-free (lactose < 0.01%) or plant-based)
- 2 2/3 tbsp powdered sugar (gluten-free)
- 1/2 vanilla bean
- as needed strawberries
Tools
- 1 Pot
- 5 Bowls
- 1 Mixer
- 1 Springform pan
- 1 Baking sheet
- 1 Piping bag
Steps
Heat the milk with the cream and the vanilla bean. Meanwhile, lightly beat the egg yolks with the sugar and the vanilla seeds without whisking to a foam. Remove the vanilla bean and pour the hot milk into the yolk-and-sugar mixture. Return to the heat and cook until 183°F. Remove from the heat.
Soak the gelatin, then squeeze it out and add it to the still-warm crème anglaise. Cool to about 95°F–100°F and fold in the lightly whipped cream. Wash the strawberries, remove the stems and dice them. Add the strawberries to the Bavarian cream and pour into an 8-inch springform pan. Put in the freezer for at least 2 hours.
Whisk the egg whites with the sugar in a planetary mixer or with an electric hand mixer.
When the mixture is voluminous and foamy, add the egg yolks and fold in with a spatula. Mix gently and add the flour in three additions, folding from the bottom up each time.
Put the batter into a piping bag fitted with a plain tip and form an 8-inch disc on a baking sheet lined with parchment paper.
Bake for 6–7 minutes at 392°F in a preheated conventional oven. With the remaining batter, pipe cookies and bake the same way. Turn out and let cool completely.
Soak the gelatin sheets in cold water. Wash the strawberries, remove the stems and place them in a container. Purée with an immersion blender. Take 3 tablespoons of strawberry juice and put it in a bowl with the sugar. Heat to 113°F and add the squeezed gelatin. Pour into the remaining purée and mix well. Pour the strawberry gelatin over the Bavarian cream and freeze immediately for 1 hour.
Whip the very cold cream with the powdered sugar and the vanilla seeds using electric beaters.
Mix water and Limoncello.
Place the charlotte biscuit base on a serving plate. Brush the base with the Limoncello syrup. Unmold the Bavarian cream and place it on the biscuit base. Arrange the cookies around the cake.
Decorate with a ribbon tied around the cake. Put the Chantilly cream into a piping bag fitted with a fluted tip and pipe rosettes all over the cake. Wash and dry the strawberries, remove the stems, slice them slightly with a sharp knife, open them a little and decorate the cake.
Keep in the refrigerator for at least 8 hours before serving.
Alternatively, make a base of gluten-free ladyfingers inside the springform pan. Brush them with the Limoncello syrup and pour in the Bavarian cream. Freeze for 2 hours. Pour the strawberry gelatin and freeze for another hour. Unmold the cake and place it on a serving plate. Decorate the edge of the Bavarian cream with ladyfingers, tie a ribbon around it and pipe rosettes of cream over the entire surface. Decorate with strawberries.
WARNING: consult the Italian Celiac Association handbook and read ingredient labels carefully to ensure they do not contain gluten contamination
Tips
Fully ripe strawberries make the dessert naturally more flavorful, avoiding the need to add too much sugar.
Quickly dip the gluten-free ladyfingers; if they absorb too much liquid they may lose structure.
This will help you unmold the cake without damaging it, keeping the shape compact and tidy.
For gluten-free ladyfingers you can find the recipe here
Variations
Decadent chocolate version: add lactose-free dark chocolate chips to the Bavarian cream.
Other fruit variations: you can replace the strawberries with mixed berries, raspberries, peaches or mango, keeping the same procedure for a different version each time.
FAQ (Questions & Answers)
Is the strawberry charlotte really gluten-free and lactose-free?
Yes, as long as you make the charlotte biscuit gluten-free or use certified gluten-free ladyfingers and lactose-free or plant-based ingredients, you can obtain a charlotte suitable for people with intolerances.
Which ingredients should I use for a lactose-free version?
You can use lactose-reduced ingredients if tolerated or fully plant-based alternatives in the same amounts. For cream, soy cream is recommended as it tends to be more stable than other plant-based options.
Does the lactose-free strawberry charlotte taste different?
No, the result remains creamy and delicate. In fact, with plant-based ingredients it can be even lighter and easier to digest.
How long does it keep?
Store in the refrigerator for 2–3 days, well covered, to maintain freshness and texture.
The gluten-free, lactose-free strawberry charlotte is the perfect dessert when you crave something fresh, light and visually impressive, without complicating your time in the kitchen. Easy to prepare and requiring no oven, it wins for its creaminess and the delicate flavor of strawberries.
Ideal on the warmer days, it’s a cake that pleases everyone, including those with intolerances or those looking for a lighter yet still indulgent dessert.
Try the variations suggested and personalize it to your taste: it’s a versatile recipe you can reinvent every time.
👉 If you liked it, let me know in the comments how you made it or share it: I’m curious to see your version! 🍓
