This Strawberry Tiramisu recipe is one of my favorite no-bake summer desserts when strawberries are in season. It has everything I love in a dessert; soft ladyfingers, fluffy mascarpone cream, juicy strawberries, and a beautiful pink topping.
This is a no bake dessert, so I like making it for warm days or when I need an easy dessert for guests. If you enjoy light and creamy desserts that are packed with fresh fruit flavor, this No-Bake Peach Icebox Pie recipe is also something to try!
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Video Instructions
Try This Strawberry Tiramisu
I love making this dessert for spring and summer because it always looks amazing after it is done, and it really is easy to make with only 11 ingredients.
The strawberries are sweet and juicy, the ladyfingers soften into a cake-like texture, and the creamy mascarpone layers make it even more delicious. In my opinion, letting it stand overnight makes the flavors even better the next day, because it has time to soak up and mingle.
Why You'll Love It
- No baking required: I love having a dessert that looks stunning, and you don’t even need to turn on the oven.
- Fresh and fruity: The strawberries are fresh, and the flavor is so fruity; this tiramisu is lighter than the traditional tiramisu version, and no alcohol is needed.
- Make-ahead friendly: I like to make this the day before because it tastes even better after chilling in the fridge overnight.
- Perfect for entertaining: It's easy to make and serve, and it always gets compliments from family and friends.
Ingredients
- Fresh strawberries: These are the stars of the dessert. I prefer using ripe strawberries because they give you the sweetest and most flavorful layers. Frozen work too, but thaw them out first and get rid of excess moisture.
- Mascarpone cheese: This gives the dessert its classic tiramisu richness and cream cheese texture. I wouldn't substitute this at all if possible.
- Ladyfingers: I recommend using traditional Italian Savoiardi ladyfingers because they absorb liquids best and don’t get too soggy.
- Freeze-dried strawberries: These create the beautiful pink topping and don’t have any artificial coloring, creating the perfect dessert.
How to Make Strawberry Tiramisu
1. In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let the mixture sit for 15 minutes until the strawberries become nice and juicy.
2. Strain the juices from the strawberries and put them aside for the dipping liquid.
3. In a large bowl using an electric mixer, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
4. In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream mixture until light and fluffy.
5. Combine the reserved strawberry juices with the milk. Quickly dip each ladyfinger into the strawberry milk for about one second per side.
6. Place the dipped ladyfingers in a single layer in the bottom of an 8×8-inch dish. Spread half of the mascarpone cream filling over the layers of ladyfingers.
7. Top with half of the strawberries and a little of their juices. Dip the remaining ladyfingers and arrange them as a second layer. Spread the remaining mascarpone cream over the top.
8. Add the remaining strawberries. Smooth the surface evenly using a spatula.
9. Cover the baking dish and refrigerate for at least 6 hours or overnight.
10. Combine the crushed freeze-dried strawberries and cornstarch. Just before serving, generously dust the top of the tiramisu with the strawberry powder.
11. Garnish with fresh strawberries or fresh berries if you like. Let the tiramisu sit at room temperature for about 10 minutes before serving.
Cooking Tips
- Only dip the ladyfingers briefly. If they become too soft before layering, the dessert can turn mushy.
- I always use very cold heavy cream because it whips faster and gives you a more stable filling.
- Chill overnight whenever possible. The texture becomes much better, and it becomes easier to slice.
- Add the strawberry powder right before serving for the color to stay bright.
- Use ripe strawberries for the best flavor and the natural sweetness they give. You can also add some strawberry jam on top of the strawberries.
What Can You Serve With This?
- Fresh strawberries
- Whipped cream
- Iced coffee
- Sparkling lemonade
FAQs
Yes, I actually like making it the day before. The flavors become more intense, and the layers hold even better.
Yes, but I recommend thawing them completely and draining any excess liquid first.
The beautiful pink color comes from finely crushed freeze-dried strawberries.
Recipe
Strawberry Tiramisu
Ingredients
For the Strawberry Layer
- 2 cups fresh strawberries, sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
For the Mascarpone Cream
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream, very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly
- 24 ladyfinger cookies
- ½ cup milk or strawberry infused milk
For the Pink Strawberry Dust
- ½ cup freeze-dried strawberries, finely crushed
- 1 teaspoon cornstarch
Optional Garnish
- Fresh strawberries
Instructions
- In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Let sit for 15 minutes until juicy.
- Strain the strawberry juices and reserve them. Mix the juices with the milk for dipping the ladyfingers.
- In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until soft peaks form.
- Fold the whipped cream gently into the mascarpone mixture.
- Quickly dip the ladyfingers into the milk mixture. Do not soak them.
- Arrange the dipped ladyfingers in the bottom of an 8×8-inch dish.
- Spread half the mascarpone cream over the ladyfingers.
- Top with half the strawberries and a little of their juices.
- Add another layer of dipped ladyfingers.
- Spread the remaining mascarpone cream over the top.
- Add the remaining strawberries and smooth the surface evenly.
- Cover and refrigerate for at least 6 hours or overnight.
- Combine the crushed freeze-dried strawberries and cornstarch.
- Just before serving, dust the entire top with the strawberry powder.
- Garnish with fresh strawberries if desired and serve.
Notes
Cooking Time and Temperature
No baking required.Taste & Texture
Light, creamy mascarpone layers paired with soft strawberry-soaked ladyfingers and fresh strawberry flavor in every bite.Storage, Freezing & Reheating
- Fridge: Store covered in the refrigerator for up to 3 days.
- Freezer: I don't recommend freezing this dessert because the mascarpone texture can change once thawed.
- Reheating: This dessert is best served chilled.
Serving Recommendations
I like serving this Strawberry Tiramisu slightly chilled with fresh strawberries on top and a cup of coffee or espresso on the side. It also makes a beautiful centerpiece for spring brunches, baby showers, and summer gatherings.Recipe Variations and Substitutions
- Strawberries: Fresh strawberries work best, but thawed frozen strawberries can also be used.
- Mascarpone: Full-fat mascarpone provides the richest flavor and texture.
- Ladyfingers: Traditional Italian Savoiardi are my first choice, but sponge cake can work if needed.
- Rose water: A tiny amount can bring out the strawberry flavor even more without making the dessert taste floral.
Proper Storage Tips
- Keep covered to prevent the dessert from drying out.
- Store in the refrigerator at all times.
- Add the strawberry powder just before serving.
- Avoid freezing for the best texture.
Pro Tips
- Use very cold cream for the fluffiest mascarpone filling.
- Don't oversoak the ladyfingers.
- Chill overnight for the cleanest slices.
- Dust with strawberry powder right before serving.
- Let the tiramisu sit at room temperature for 10 minutes before serving for the creamiest texture.
Video
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