This Carlota de Fresa (Strawberry Charlotte Cake) is a refreshing, no-bake dessert that’s perfect for any occasion. Made with layers of creamy strawberry filling, fresh fruit, and classic Maria-style cookies, this traditional Latin dessert is light, sweet, and incredibly easy to make. With just a few simple ingredients and no oven required, it’s the perfect treat for warm days, family gatherings, or when you need a quick and delicious dessert.

Preparation

1. In small saucepan, whisk gelatin and 1 cup cold water until completely dissolved; heat over medium heat 2 minutes or until warm, whisking frequently.

2. In blender, purée condensed milk, cream cheese, milk, 1 cup strawberries, lime juice and gelatin mixture on high until smooth, scraping down sides occasionally. Makes about 4 cups milk mixture.

3. Pour 1 cup milk mixture into 10-inch nonstick Bundt® pan; top with 20 cookies, overlapping, and 3/4 cup strawberries. Repeat layers 3 times; drizzle with any remaining milk mixture. Cover with plastic wrap; refrigerate at least 4 hours or up to overnight.

4. To unmold cake, run small knife around edges of pan to loosen; dip bottom of pan in 3 inches hot water for 10 seconds. Carefully invert pan onto serving platter; garnish with whipped cream and/or strawberries, if desired. Makes 1 cake.

5. Cut cake into 12 slices.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.