Strawberry Tiramisu Recipe

Strawberry Tiramisu is my go-to summer dessert for when I want something light, creamy, sweet, and refreshing without turning on the oven. This recipe is a delightful take on the classic Italian cake, but substituting the coffee with a wonderful homemade strawberry sauce. It takes me only 30 minutes to assemble this decadent dessert; the rest of the time is spent chilling it in the fridge.

I’m 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. It also holds a special place in my heart as I made it with my mom. The combination of juicy and fragrant strawberries, paired with luscious frosting made from mascarpone cheese, cream cheese, whipped cream, and a secret ingredient, makes this cake irresistible and unique.

Since this is a no-bake dessert, I recommend chilling it for at least 6 to 8 hours, so plan accordingly. I prefer to make mine the night before so it’s ready to serve when I want to. 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. This no-fuss dessert is guaranteed to impress everyone.

Why you will love it

• No-bake: This is an effortless dessert that takes just 30 minutes to prepare. It then needs to be refrigerated for 8 hours. I love that I don’t have to turn on the oven, and I don’t even have to use the microwave. This is especially helpful when I need the oven to cook other meals.
• Festive: This is a gorgeous cake that can be served for leisurely family weekend dinners but also for special occasions like dinner parties, brunches, and holiday gatherings.
• Simple ingredients: The recipe uses ingredients that are readily available in most grocery stores.
• The perfect make-ahead treat: Since this cake needs to be refrigerated for a couple of hours, it’s the ideal make-ahead dessert. I usually make it a day in advance.

What you will need

• Savoiardi cookies: Ladyfingers are the base and middle of the dessert, so make sure to get a high-quality brand.
• Sauce: To make the sauce, I puree fresh strawberries with sugar and lemon juice.
• Frosting: I like a rich and creamy frosting, so I combine sugar with mascarpone cheese, cream cheese, and whipped cream. The cream cheese is slightly tangy, and it complements the mascarpone perfectly. For the whipped topping, you can use store-bought or try my easy homemade whipped cream recipe.
• Strawberry pudding mix: This is my secret ingredient; it adds thickness and a delicious strawberry flavor.
• Vanilla: Use 100% pure vanilla extract for a refreshing vanilla flavor with no aftertaste.

How to make

Make the sauce: I clean and hull the strawberries, then slice them. Then, I add them to a medium bowl and mix them with sugar and lemon juice. I let the mixture sit for 30 minutes before blending them into a food processor. Then, I pour the sauce into a shallow bowl.

Whip: Next, I put the cream cheese, mascarpone cheese, and sugar in a large mixing bowl. Using a hand mixer with a whisk attachment, I blend the mixture until it is smooth. Scraping the sides and bottom of the bowl with a silicone spatula a few times.

Flavor: I add the pudding mix and vanilla and whisk until well combined.

Finish the frosting: Then, I fold in the whipped topping.

Assemble: Now, I dip about 14 cookies into the sauce one at a time and place 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.

Add frosting: I scoop half of the strawberry frosting on top and spread it out evenly. Next, I dip the remaining cookies in the sauce in the same way and place them on top of the cream.

Chill: I top the cookie layer with the remaining cream and chill the cake for 6 to 8 hours. I serve it topped with fresh strawberries after it has been 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 cause the mixture to solidify, making it less 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.

More tips to consider:

• Instead of a food processor, you can mix strawberries with a blender.
• If you can’t find strawberry pudding mix, use vanilla and add a bit of strawberry extract.
• Do not whip the mascarpone too much, or it may curdle.
• 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. 
• If you decide to use frozen strawberries for the sauce, thaw them first and drain off any excess liquid.

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 whipping cream if you don’t have mascarpone. Another option is 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’ve tested this no-bake cake with layers of my strawberry pie filling, and I must say, it’s fantastic!
• Add more fruits: If strawberries are not available in your area, use raspberries, blueberries, or blackberries.
• No sugar: To reduce the sugar in this 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. Strawberries and chocolate go together perfectly.

Serving suggestions:

This is the perfect dessert to make for summer family dinners or gatherings with friends. It’s also ideal for Valentine’s Day. I usually serve it after an Italian feast, such as chicken carbonara, spinach ricotta stuffed shells, or penne alla vodka.

Take it to potlucks or Sunday’s church service; everyone will thank you! This dessert is also perfect for backyard BBQ parties, as it’s light and refreshing after a copious meal. It goes well after a sumptuous meal like blackened chicken and grilled potatoes. For a boozy beverage, serve my favorite strawberry margarita. Strawberry tiramisu would perfectly complement a scoop of vanilla ice cream. Or try it with my sweet and tangy strawberry sorbet.

How to store:

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

Frequently asked questions

More strawberry desserts to try: