Strawberry Tiramisu

This heavenly, no-bake strawberry tiramisu is a perfect dessert for spring or summer. It’s layers of ladyfingers, juicy, ripe strawberries, and light-as-air mascarpone whipped cream flavored with a hint of orange zest.    

There’s no alcohol, coffee, or eggs in this fruity tiramisu recipe. It’s best made one day ahead so the ladyfingers can soften and absorb all of the strawberry and cream goodness.

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Why This Recipe Works

• This recipe looks fancy and elegant, but it’s surprisingly easy to make.
• It’s an ideal way to use fresh, ripe strawberries next to strawberry rhubarb jam or my strawberry shrub syrup.
• Unlike traditional tiramisu, which is flavored with espresso, cocoa, Marsala wine, and sometimes contains raw egg yolks, this version has no coffee, chocolate, alcohol, or eggs, so it’s great for kids and adults alike, and you don’t have to worry about raw egg safety.
• This is a make-ahead recipe that tastes best the next day (or two), so it’s perfect for holidays or company when you need to prep ahead.

Recipe Ingredients

These are the key ingredients you’ll need to make strawberry tiramisu. I’ve listed a few substitutions and variations in the section below.

Strawberries. Choose fresh, super-ripe, red strawberries, no frozen strawberries, please! They’ll be too watery. 

Ladyfingers. Also called Savoiardi biscuits, these light, oblong (finger-like) sponge cookies are a classic tiramisu ingredient. Look for a 7-ounce package (24-count) of crisp ladyfingers, not the soft ones in the bakery department. Crisp ladyfingers will absorb the juices from the strawberries and jam better, and they won’t get soggy from the whipped cream.

Strawberry jam. A smooth jam or jelly works better than preserves with solid fruit pieces. Look for a high-quality jam with no added sugar.

Orange. I add some orange zest and fresh orange juice to this recipe. It brightens up all of the flavors and enhances the fresh strawberry flavor.

Mascarpone. This Italian cheese is light, rich, and creamy. It’s often compared to cream cheese, but it’s softer, less tangy, and more cream-like. It’s folded into the whipped cream to make it more rich and dense.

Substitutions and Variations

• Ladyfingers are usually available in the cookie section or international foods section of the grocery store. Or you can order them on Amazon. If you don't have them, substitute vanilla biscotti or pound cake (sliced about 1 ½ inches thick).
• If you can’t find Mascarpone in the cheese or dairy section, substitute full-fat cream cheese. Let it soften at room temperature, and then whip it for a few seconds with a hand mixer to lighten it. Note that it will have a tangier flavor than Mascarpone.
• Add one tablespoon of Cointreau or Grand Marnier liqueur for an adult version of this dessert with more orange flavor. Frangelico is also delicious with the strawberries.
• Drizzle melted dark chocolate over the top of the strawberries before serving.
• Combine other fresh berries, like blueberries, blackberries, or raspberries, with the strawberries.

Step-by-Step Instructions

1. Slice the strawberries and zest the orange. Set the strawberries aside.

2. Prepare the jam dip and the mascarpone. Add the juice from the orange to the jam. Stir the zest into the mascarpone.

3. Whip the cream, vanilla, and powdered sugar with a mixer on medium speed until the cream has medium to stiff peaks, six to eight minutes.

4. Gently fold about ⅓ of the whipped cream into the mascarpone mixture to lighten it. Then, fold in the remaining whipped cream until everything is combined. Folding is a technique where you draw your spatula down along the side to the bottom of the bowl, gently lift up the cream mixture, and fold it over. It’s a way of combining light, airy ingredients to keep them light and airy.

5.  Dip half the ladyfingers into the jam and arrange them in a tight layer in the baking pan. You may need to cut the last layer to fit. 

6.  Spread extra jam over the ladyfingers so they’re covered well.

7. Spread half the whipped cream over the ladyfingers.

8. Layer half the strawberries over the cream.

9. Repeat with another layer of ladyfingers and cream. Reserve the final strawberries until you’re ready to serve the dessert.

10. Refrigerate the Tiramisu overnight. Add the remaining sliced strawberries to the top before serving.

Expert Tips

Use heavy whipping cream, not light or half-and-half, which won’t whip into a solid cream. And keep your cream in the refrigerator until you’re ready to whip it.

I recommend adding the final top layer of strawberries just before serving. That way, you'll avoid having any juice from the cut berries leak into the whipped cream.

You can make this in a pretty casserole dish, baking pan, or a trifle dish, which allows you to see the layers. If your serving container is tall, double the recipe and add an extra layer or two.

Since this needs to rest in the refrigerator overnight or for 24 hours, you'll need to carefully cover it with foil. I'm always worried about ruining the top layer of cream, but this cake dome is a life-saver. It's 12 inches in diameter and fits comfortably over an 8 x 8-inch baking pan or a round cake pan.

What to Eat With Strawberry Tiramisu

This light, refreshing dessert is perfect for Easter, Mother’s Day, Father’s Day, or a summer cookout. Try serving it as a dessert after these dishes:

• Pistachio Crusted Salmon
• One Pan Salmon with Lemon Rice
• A Fennel and Orange Salad
• Baked Stuffed Tomatoes
• Honey Roasted Carrots
• Pesto Tortellini Pasta Salad
• Mediterranean Salmon Pasta

Other Related Fruity Dessert

Desserts are a little bit healthier with some fresh fruit, right? Try these other fruity desserts.

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