Strawberry Tiramisu Recipe

Strawberry tiramisu is my absolute favorite no-bake dessert for summertime! It is creamy, dreamy, and delicious with fresh strawberries and Savoiardi cookies (Ladyfingers). You don’t even have to use the stove or microwave! Mix the strawberries into juice, dip the cookies, and cover with layers of cream made with mascarpone and cream cheese. The hardest part is waiting for it to chill!

This Strawberry Tiramisu Cake is made with just a few ingredients, without coffee, but with lots of strawberries! Overloaded with this summer fruit, this dessert offers a balance of sourness and sweetness that is perfect for summer parties.

I recommend making it with the freshest and ripest strawberries, especially in season. It is creamy and delicious yet tangy because of the mascarpone and lemon juice, which balance all that sweetness. By this time, I have professed my love for strawberries many times. 

I am on a mission to bring you as many strawberry desserts as possible, so you have plenty to choose from. Depending on what you like or crave, here are a few of my favorite strawberry cakes: this strawberry cheesecake with strawberry sauce, my very famous strawberry poke cake, and sure enough a layered strawberry crunch cake.

As a huge fan of tiramisu, I had to make one with these delicious summer berries. This recipe has no liquor, so feel free to serve it to kids. Everyone loves this easy dessert when I bring it to a picnic or party. Also, it is very colorful and presentable. It holds a special place in my heart as I made it with my mom.

This tiramisu is similar to the original dish, but instead of being soaked in coffee, each one of these delicious cookies is soaked in strawberry sauce made from real fresh strawberries. Then,  they are coated with a layer of cream made from strawberry pudding mix, cream cheese, whipped topping, and mascarpone. Another layer is piled on top of that for a creamy delight of flavors.

Instead of baking this “cake,” you will be chilling it for six to eight hours, so plan accordingly. I prefer to make mine the night before so it is ready to go when I want to serve it. Then, right before serving, I add sliced fresh strawberries on top to make it even more flavorful. The lightness of the creamy topping with the soaked cookies in between makes this dreamy dish perfect for summer.

What you’ll need to make a strawberry tiramisu recipe:

Special items:

• Food processor – To make the strawberry sauce.
• Mixing bowls – Several sizes are available for different jobs.
• Hand mixer – To beat the strawberry cream.
• Silicone spatula – To stir and scrape out the bowls.
• Baking pan – Even though it does not have to be baked, I like to use my eight-inch baking pan to make the dessert.

Ingredients:

To make the sauce:

• Strawberries – Fresh strawberries, hulled and rinsed.
• Sugar – White granulated sugar is best for bringing out the juices from the strawberries. 
• Lemon juice – Freshly squeezed lemon juice from one medium lemon.

To make the strawberry mascarpone cream filling:

• Mascarpone cheese—This Italian cream cheese is made with whole cream instead of milk, like American cream cheese, giving it a richer taste and thicker texture.
• Cream cheese – Just slightly sweet and very creamy, it perfectly complements the mascarpone.
• Whipped topping – You can use store-bought or try my easy recipe for homemade whipped cream.
• Strawberry pudding mix – Adds thickness and a delicious strawberry taste.
• Sugar – White granulated sugar for extra sweetness.
• Vanilla – Use 100% pure vanilla extract for refreshing vanilla flavor without aftertaste.

Other ingredients:

• Savoiardi cookies—Also known as Ladyfingers, these are the base and middle of the dessert, so make sure you get a high-quality brand.
• Sliced strawberries – Freshly sliced strawberries to place on top when serving.

How to make the strawberry tiramisu?

Make the sauce

Clean and hull the strawberries before slicing them. Add them to a medium bowl and mix with sugar and lemon juice. Let it sit for 30 minutes before blending them in a food processor. Then, pour the sauce into a shallow bowl.

Whip the cream

Next, put the cream cheese, mascarpone cheese, and sugar in a large mixing bowl. Use a hand mixer with a whisk attachment to blend until smooth. Scrape the sides and bottom of the bowl with a silicone spatula. Add pudding mix and vanilla and whisk until combined. Then, whisk in the whipped topping.

Assemble the cake

Now, dip 14 cookies into the sauce one at a time, placing them in the bottom of an 8×8-inch pan. Keep them submerged in the sauce for about five seconds so they absorb lots of flavor. Spoon half of the cream on top of that and spread it out. Next, dip the rest of the cookies in the sauce in the same way and place them on top of the cream. Top with the rest of the cream and chill for six to eight hours. Serve with fresh strawberries after it has chilled.

Expert tip

How to make the best tiramisu

The most crucial step in making the best tiramisu is soaking the cookies. I prefer each cookie be soaked for five seconds before placing them in the baking pan or dish. Any longer, and they can be mushy. Shorter, and they could end up dry and flavorless. The cookies must soak up just the right amount of sauce for the best flavor and texture.

Another issue is whipping the cheese. I have tried different ways and lengths of time to mix the cheeses. Too much whipping can lead to solidification, and it will not be as creamy. Just whip it enough to mix it. Once it is smooth, stop beating. Then, add the pudding mix and whipped topping, gently mixing just until combined. It helps if your ingredients are warmed to room temperature.

Making sure the filling has been set and the cookies are ready is another thing. You are supposed to chill them in the fridge for six to eight hours before eating. I prefer to make mine the night before. Then, it has time to chill overnight and part of the day before slicing and serving. Just do not chill them for longer than 48 hours, or they may get runny.

How do you make mascarpone cream without eggs?

If you are still looking for this Italian commodity in stores near you, making it at home is a great alternative. All you need is heavy cream, which you combine with lemon juice. For every cup of heavy cream, use a tablespoon of lemon juice.

Let the cream simmer in a saucepan, then whisk in the lemon juice until thickened. This will take roughly 13 to 15 minutes. Once thick, transfer it to an ice bath to cool.

Next, in a bowl, put in a lined sieve or cheesecloth, and pour the cooked cream. Cover it and refrigerate for 24 hours. What comes out is filtered whey, and what remains on the cheesecloth is your mascarpone cheese.

You can use an airtight container to store it in the refrigerator for up to 5 days.

Recipe variations and add-ins:

• No mascarpone: Since mascarpone is just cream cheese made with cream instead of milk, you can mix one block of cream cheese with heavy cream if you do not have mascarpone. Another option is just to use whipped cream.
• Different cheese: Ricotta cheese is another substitute for mascarpone. Some people use ricotta instead of mascarpone because it is more subtle and less tangy.
• Strawberry filling: I have tested this no-bake cake with layers of my strawberry pie filling, and I must say it’s amazing!
• Add more fruits: If strawberries are not available in your area, use raspberries, blueberries, or blackberries.
• No sugar: To reduce the somn usorgar in your dessert, use a sugar substitute for the strawberry sauce and sugar-free cookies.
• Add chocolate: Make the cream chocolatey by adding some cocoa powder to it. 

Serving suggestions:

• Like a cake, strawberry tiramisu would perfectly complement a scoop of vanilla ice cream. Or try it with my sweet and tangy strawberry sorbet.
• Add sprinkles and serve as a festive cake for a birthday or celebration. Just be careful with the candles. The topping is thick, but the heat from the candles may cause it to melt a little, and they may fall over. Please place them in the middle of the strawberries to help keep them upright.
• The original tiramisu was made with coffee, so why not serve this delicious dessert with your favorite coffee? Or a creamy London fog latte.
• For a boozy beverage, serve my favorite strawberry margarita.
• This dessert is also perfect for backyard BBQ parties, as its light and refreshing after a copious meal. It goes well after a sumptuous meal like grilled potatoes, BBQ pork chops, and blackened chicken.
• Take it to potlucks or to Sunday’s church service; everyone will thank you!

Frequently asked questions

What is a tiramisu?

This famous Italian dessert was first made by pastry chef Roberto Linguanotto and Alba di Pillo, the restaurant owner’s wife, in 1969. It was at Le Beccherie, owned by Ado Campeol in Treviso, where the delicious cake-like dessert was first placed on the menu in 1972. The first was made with cookies dipped in coffee between layers of a cocoa-flavored mascarpone filling.

Why is my tiramisu soggy?

If you soak your cookies too long in the strawberry sauce, they will absorb so much sauce that they may never dry out, causing them to be soggy. However, if you do not dip them long enough, they will not get enough sweet strawberry flavor. I have tried different times ranging from just two seconds to 10 seconds, and I find five seconds to be the perfect length of time.

How do you fix a runny tiramisu?

• One way to fix it is to refrigerate the cake. If you have leftovers, refrigerate it for up to two days. However, this does not guarantee that it will not be runny.
• In addition, if you have assembled it and it turns out runny, blot it with some paper towels to remove the excess water. Also, keep it chilled.
• Alternatively, if you have not assembled it, drain the excess water. Then, chill the cream before using it when layering. You can also add unflavored gelatin.

What can I use instead of Savoiardi cookies?

Although the traditional cookie for tiramisu is Savoiardi, you can use anything you like. For a thinner dish, try using vanilla wafers. Another type of cookie that is good for this dessert is golden sandwich cookies like Oreos. They bring a whole other layer of creaminess inside them. Or try using pound cake slices instead for a softer dessert.

What is the best way to hull strawberries?

First, hold a small sharp knife at an angle and cut in a circular motion around the leafy topping. The hull should fall right out. Another way to do this is with the new stainless steel or hard plastic straws. All you have to do is pull the leaves up straight and push the straw through the bottom of the strawberry. As it pushes through, guide it to ensure the top comes off with it.

Can I use frozen strawberries?

Frozen strawberries will work for this recipe, too. The sauce may not be as sweet and juicy as the sauce made with fresh strawberries. Fresh strawberries leak their sweet juices when you add sugar to them. This recipe calls for them to set for 30 minutes before blending. It is called macerating, a process of letting the berries sit in sugar or another sweet substance. However, you need to top the cake with fresh berries; if you don’t have fresh strawberries, just drizzle some strawberry sauce on top.

How to store:

• Refrigerate: After chilling your dessert, you can put it in an airtight container that should stay fresh for two days. Any longer than that may be runny. 
• Freezing: For leftovers, you cannot eat in a couple of days, wrap them with plastic and put them in a freezer-safe container for up to 90 days.   
• Defrost: Thaw overnight in your refrigerator for the best flavor.

More strawberry desserts to try:

Recipe tips:

• Instead of a food processor, you can mix strawberries with a blender.
• If you cannot find strawberry pudding mix, use vanilla and add a bit of strawberry extract to it.
• Do not whip your filling too much, or it may dry and hard.
• Be sure only to soak your cookies for a few seconds or they may end up too soggy. Instead, just coat the outside such that the inside is still firm. I recommend using hard ladyfingers instead of soft ones. The soft ones will get mushy after a day in the fridge. Therefore, look for good quality hard Italian ladyfingers, they are called Savoiardi. 
• Also, chill your dessert for six to eight hours before serving.