Love no-bake summer desserts? This strawberry tiramisu is for you! It features layers of ruby red strawberries, tender ladyfingers, and cream.
This post is in partnership with DeLallo – their Ladyfingers are perfect for this recipe!
Strawberry tiramisu! I tested this recipe multiple times to get it just right, and I’m so excited to share it with you in time for the Fourth of July.
I think it’s the perfect dessert for summer celebrations. It’s no-bake (because who wants to turn their oven on right now?!), it’s PACKED with fresh strawberries, and the luxe layers of fluffy ladyfingers, berries, and cream make it feel super impressive.
This recipe is fairly simple to make, but heads up that it needs to chill for at least 8 hours before you slice and serve it. As it chills, the ladyfingers soften and take on a delicious soft texture (I like DeLallo’s best—they get especially tender!). I promise though, the wait is worth it!
Structurally, this recipe is a lot like a traditional tiramisu, with layers of ladyfingers alternating with layers of mascarpone cream. When it comes to flavor, though, this recipe is quite different. It tastes a lot more like strawberry shortcake.
That’s because instead of dipping the ladyfingers in espresso and rum, I dip them in a strawberry and balsamic syrup. I also add fresh strawberries and nix the classic cocoa powder topping. As a result, this strawberry tiramisu has a fantastic berry-forward flavor.
Ingredient Spotlight: Ladyfingers
Unless you’ve made tiramisu before, you probably haven’t worked with ladyfingers. They’re traditional Italian cookies with a light, airy, and crisp texture and delicately sweet flavor. When you use them in tiramisu, they soften and take on more of a cake-like texture.
I tested this recipe with three different brands of ladyfingers, and I can confidently say that DeLallo’s were my favorite. Their ladyfingers are made in Italy, and I found them to be more delicate than the other brands I tried. After the tiramisu chilled, they almost had the texture of angel food cake. Grab some online here!
How to Make Strawberry Tiramisu
You can find the complete strawberry tiramisu recipe with measurements at the bottom of this post. But first, I’m sharing an overview of the recipe with step-by-step photos. This recipe has quite a few layers, so I thought these might be helpful. 🙂
Step 1: Make the strawberry syrup.
You’ll simmer diced strawberries with balsamic and a little sugar, then strain the mixture to separate the solids and juices.
Set the solids aside for assembling the tiramisu (we’re NOT letting that jammy deliciousness go to waste!), and thin the strawberry juices with 1/2 cup water. Chill in the refrigerator until you’re ready to assemble.
Step 2: Make the creamy filling.
You’ll need 4 ingredients to make the creamy filling: mascarpone cheese, vanilla, heavy cream, and powdered sugar.
Mix the mascarpone and vanilla together first. Then, whip the cream with the powdered sugar until it has soft to medium peaks. This usually takes about 5 to 6 minutes using an electric mixer or stand mixer.
Gently fold the whipped cream into the mascarpone.
Step 3: Assemble!
This strawberry tiramisu starts with a layer of 12 to 14 ladyfingers—the exact number you use will depend on your baking dish.
Dip them into the strawberry syrup one at a time, submerging them just long enough to coat them on all sides. Arrange them evenly at the bottom of the baking dish.
Top with half the cream mixture…
…followed by the reserved cooked strawberry solids.
Evenly arrange a layer of thinly sliced strawberries on top.
Dip the remaining ladyfingers into the strawberry syrup and arrange them on top of the strawberries.
Top with the remaining cream, followed by another layer of strawberries.
Step 4: Chill!
Cover the strawberry tiramisu. Chill it in the refrigerator for at least 8 hours, or overnight, to allow the ladyfingers to soften.
Step 5: Slice and serve!
After the tiramisu chills, it’s ready to eat!
Leftovers—if you have any—will keep in the refrigerator for up to 3 days.
Strawberry Tiramisu Recipe Tips
- You might have to trim the ladyfingers. Depending on what baking dish you’re using, you might have to trim the ladyfingers to create even layers. I recommend figuring out how many you’ll need to trim and how much you’ll need to trim them before you start dipping. It’s a lot less messy to cut the un-soaked ladyfingers than the soaked ones!
- Dip the ladyfingers quickly. If you leave them in the strawberry syrup for too long, they’ll get mushy!
- Start with room temperature mascarpone. If it’s cold from the fridge, it’s difficult to mix with the whipped cream.
More No-Bake Summer Desserts
If you love this strawberry tiramisu recipe, try one of these delicious no-bake treats next:
Strawberry Tiramisu
Serves 9
This strawberry tiramisu is a delicious no-bake summer dessert! Fresh strawberries and a homemade strawberry syrup pack it with sweet and tangy strawberry flavor. Heads up: This recipe needs to chill for at least 8 hours before serving! Make sure to plan ahead when you want to try it.
- 1½ pounds fresh strawberries, hulled
- 2 tablespoons cane sugar
- 1 teaspoon balsamic vinegar
- Pinch sea salt
- ½ cup water
- 8 ounces mascarpone cheese, at room temperature
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup powdered sugar, sifted if lumpy
- 24 to 30 DeLallo Savoiardi ladyfingers, exact number will depend on your baking dish
Prevent your screen from going dark
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Thinly slice half the strawberries and set aside. Dice the remaining strawberries and place in a medium saucepan. Add the sugar, balsamic vinegar, and salt and place over medium heat. Cook, stirring, until the sugar dissolves. Cover the pan and simmer, stirring occasionally and reducing the heat as needed, for 10 minutes, or until the strawberries cook down into a juicy sauce.
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Set a fine mesh strainer over a medium heatproof bowl. Pass the strawberry sauce through the strainer to remove the solids. Set the solids aside for assembling the tiramisu. Add the water to the juices in the bowl and stir to combine. Chill in the refrigerator until ready to assemble the tiramisu.
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In a large bowl, mix together the mascarpone and vanilla extract.
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In another large bowl, use an electric mixer or stand mixer to beat the cream and powdered sugar on medium speed for 5 to 8 minutes, or until soft to medium peaks form. Gradually and gently fold the whipped cream into the mascarpone, mixing until just combined.
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Assemble the tiramisu. Dip the half ladyfingers into the strawberry syrup one at a time, leaving each one in the liquid just long enough to coat it on all sides. Arrange the dipped ladyfingers evenly at the bottom of a 9×9-inch or similar baking dish, cutting them if necessary to fully cover the bottom.
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Spread half the mascarpone mixture evenly on top, then evenly dot the reserved cooked strawberry solids on top of the mascarpone. Top with half the sliced strawberries.
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Dip the remaining ladyfingers into the strawberry syrup one at a time, placing them in an even layer on top of the sliced strawberries. Top with the remaining mascarpone mixture and remaining sliced strawberries.
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Cover and chill in the refrigerator for at least 8 hours or overnight before slicing and serving.
Special thanks to DeLallo for partnering on this post. We love their exceptional Italian foods and ingredients!
