This old-fashioned cake holds up to slicing after 6 hours, but the cookies soften more with a longer rest, making it a make-ahead dream.

Source: Midwest Living


Credit: Blaine Moats

Recipe Summary

30 mins
6 hrs
6 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Line the bottom of an 8-inch springform pan with parchment paper. Trim one end of each ladyfinger so that they are the height of the pan, or a bit taller. Pour liqueur into a small bowl. Dip the unsugared side of each ladyfinger in the liqueur, up to the sugar, then stand them on cut ends, sugared sides out, around the pan. Line the pan bottom with more dipped ladyfingers, sugared sides down, filling in gaps with cut-off ends.

  • Place white chocolate and the water in a microwave-safe bowl. Microwave in 15-second increments until just melted, about 1 minute. Whisk until smooth.

  • In a food processor or blender, grind the freeze-dried strawberries, 1/4 cup sugar and 1 teaspoon zest to a fine powder.

  • Whip cream to soft peaks. Whisk a dollop of whipped cream into the chocolate, then fold the chocolate into the cream, followed by the berry powder. Pour mixture into prepared pan. Cover with plastic wrap and chill until firm, at least 6 hours or up to 24.

  • To serve: Hull and quarter the strawberries, then toss them with the remaining 1 tablespoon sugar and 1/2 teaspoon zest. Uncover charlotte. Unsnap springform. Heap berries on top. If you're feeling fancy, tie a ribbon around the ladyfingers. Ta-da.

Nutrition Facts

349 calories; fat 20g; cholesterol 88mg; saturated fat 12g; carbohydrates 36g; mono fat 6g; poly fat 1g; trans fatty acid 1g; insoluble fiber 2g; sugars 23g; protein 5g; vitamin a 686.8IU; vitamin c 26mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 27mcg; vitamin b12 0.2mcg; sodium 53mg; potassium 172mg; calcium 70mg; iron 0.9mg.