This strawberry tiramisu is a fresh, creamy no-bake dessert made with layers of soft ladyfingers, sweet strawberry sauce, and a smooth mascarpone cream. It is light, fruity, and perfect for spring, summer, holidays, or any time you want an elegant dessert without turning on the oven.
Why You’ll Love This Recipe
This strawberry tiramisu is easy to prepare, beautifully layered, and full of fresh strawberry flavor. The mascarpone cream is rich but airy, while the strawberry syrup keeps the ladyfingers soft and flavorful. It is also a great make-ahead dessert because it tastes even better after chilling for several hours.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the strawberry sauce:
2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1/3 cup water
For the mascarpone cream:
1 cup heavy whipping cream, cold
8 ounces mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For assembly:
24 ladyfinger biscuits
1 cup fresh strawberries, thinly sliced
Extra strawberries for topping
Directions
Start by making the strawberry sauce. Add the chopped strawberries, granulated sugar, lemon juice, and water to a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring often, until the strawberries soften and release their juices.
Mash the strawberries lightly with a spoon, then remove the saucepan from the heat. Let the mixture cool for 10 minutes. Blend it until smooth, then strain if you prefer a smoother syrup. Set aside to cool completely before using.
To make the cream, add the cold heavy whipping cream to a mixing bowl. Beat until soft peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the mascarpone mixture. Mix slowly so the cream stays light and fluffy.
Spread a thin layer of mascarpone cream in the bottom of an 8×8-inch dish. Quickly dip each ladyfinger into the cooled strawberry sauce, one at a time. Do not soak them too long, or they may become mushy.
Arrange one layer of dipped ladyfingers in the dish. Spread half of the mascarpone cream over the top, then add a layer of sliced strawberries.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top with a spatula.
Cover the dish and refrigerate for at least 6 hours, preferably overnight. Before serving, decorate with fresh strawberries.
For a lighter flavor, add a little orange zest to the mascarpone cream. You can also mix raspberries with the strawberries for a berry tiramisu. For extra texture, add a thin layer of crushed vanilla biscuits between the cream layers. To make it more elegant, serve the tiramisu in individual cups instead of one large dish.
Storage/Reheating
Store strawberry tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. This dessert should not be reheated because it is meant to be served cold. Freezing is not recommended, as the cream can lose its smooth texture and the strawberries may release too much liquid after thawing.
FAQs
Can I make strawberry tiramisu ahead of time?
Yes, this dessert is perfect for making ahead. Prepare it the night before and let it chill overnight for the best texture.
Can I use frozen strawberries?
Yes, but thaw them first and drain extra liquid before cooking the sauce.
What can I use instead of mascarpone?
You can use cream cheese, but the flavor will be slightly tangier and thicker.
Do I need coffee for this tiramisu?
No, this version uses strawberry sauce instead of coffee for a fruity flavor.
How long should tiramisu chill?
It should chill for at least 6 hours so the layers soften and set properly.
Can I make it without eggs?
Yes, this recipe is egg-free.
Why are my ladyfingers too soft?
They may have been dipped too long. A quick dip is enough.
Can I use homemade ladyfingers?
Yes, homemade ladyfingers work well if they are firm enough to hold the layers.
Can I make this in cups?
Yes, layer the ingredients in small glasses for individual servings.
How do I get clean slices?
Chill the tiramisu overnight and use a sharp knife wiped clean between cuts.
Conclusion
Strawberry tiramisu is a simple, beautiful dessert with creamy layers and bright berry flavor. It is easy to prepare, perfect for making ahead, and impressive enough for guests or special occasions.
This strawberry tiramisu is a creamy no-bake dessert layered with soft ladyfingers, fresh strawberry sauce, mascarpone cream, and sliced strawberries for a light and refreshing treat.
Ingredients
For the strawberry sauce:
2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1/3 cup water
For the mascarpone cream:
1 cup heavy whipping cream, cold
8 ounces mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For assembly:
24 ladyfinger biscuits
1 cup fresh strawberries, thinly sliced
Extra strawberries for topping
Instructions
In a small saucepan, combine the chopped strawberries, granulated sugar, lemon juice, and water.
Cook over medium heat for 6 to 8 minutes, stirring often, until the strawberries soften.
Lightly mash the strawberries with a spoon and remove from heat.
Allow the mixture to cool for 10 minutes, then blend until smooth. Strain if desired and cool completely.
In a mixing bowl, beat the cold heavy whipping cream until soft peaks form.
In a separate bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
Spread a thin layer of mascarpone cream in the bottom of an 8×8-inch dish.
Quickly dip each ladyfinger into the cooled strawberry sauce and arrange a layer in the dish.
Spread half of the mascarpone cream over the ladyfingers and top with sliced strawberries.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Smooth the top with a spatula and cover the dish.
Refrigerate for at least 6 hours or overnight before serving.
Decorate with fresh strawberries before serving.
Notes
Frozen strawberries can be used if thawed and drained first.
Do not soak the ladyfingers too long to avoid a mushy texture.
Orange zest can be added to the mascarpone cream for extra flavor.
Raspberries can be mixed with strawberries for a berry variation.
Serve in individual cups for elegant single portions.
Store covered in the refrigerator for up to 3 days.
Freezing is not recommended because the cream and fruit texture may change.
