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.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make strawberry tiramisu.

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.

Steps 1 & 2 to make strawberry tiramisu.

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.

Steps 3 & 4 to make strawberry tiramisu.

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. 

Steps 5 & 6 to make strawberry tiramisu.

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

7. Spread half the whipped cream over the ladyfingers.

Steps 7 & 8 to make strawberry tiramisu.

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.

Steps 9 & 10 to make strawberry tiramisu.

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

A white pan of strawberry tiramisu with one piece cut away.

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.

Don't overwhip your cream!

Keep a close eye on your cream as you’re whipping. It should take 6-8 minutes, depending on your mixer speed. If you overwhip, it will turn it will become grainy and eventually turn into butter. 

If that happens, try this tip from King Arthur Baking Company: Turn the mixer to low speed and slowly drizzle cold, unwhipped heavy cream into the mixing bowl. Keep adding cream until the broken whipped cream regains its fluffy texture. The amount of unwhipped cream may vary from a tablespoon to ¼ cup or more, depending on how much you overwhipped the cream.

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:

A white plate and fork with a slice of strawberry tiramisu. A pan of the dessert is in the background.
How long can you store leftovers?

Cover any leftovers lightly with foil or a cake dome, and store them in the refrigerator for up to three days. The cream filling should hold up as long as it's chilled.

How do you prevent the ladyfingers from becoming too soggy?

It's important to dip the ladyfingers in the jam and orange juice mixture but not let them soak. I dip one or two at a time so they get nicely coated on the outside but aren't soaked and soggy.

Can you make individual strawberry tiramisu cups with this recipe?

Yes! You'll have to break or cut the ladyfingers in half (or smaller, depending on the size of your serving cups). Layer everything the same way as in the instructions.

Other Related Fruity Dessert

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

Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page.


A white casserole dish with strawberry tiramisu and one serving plate with a piece of the dessesrt. Fresh strawberries, a red and white stripe napkin, and two forks are in the background.

Strawberry Tiramisu

A heavenly no-bake spring or summer dessert. Best made the day before.
5 from 3 votes
Print Pin
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 40 minutes
Cook Time: 0 minutes
chill time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 9 servings
Calories: 423kcal


  • 1 pound fresh strawberries
  • 1 teaspoon orange zest from 1 medium orange
  • ¼ cup fresh squeezed orange juice from 1 medium orange
  • 1 cup strawberry jam
  • 8 ounces mascarpone cheese room temperature
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar or other powdered sweetener
  • 1 teaspoon vanilla extract
  • 7 ounces crisp ladyfingers 24-count


  • Hull and slice the strawberries. Zest the orange using a zester or the fine side of a cheese grater. Cut the zested orange in half and juice it.
  • Whisk the strawberry jam with the orange juice in a shallow bowl or container large enough to dip the ladyfingers. Add 1-2 tablespoons of water to thin if the jam mixture seems too thick. Set the jam mixture aside
  • Mix mascarpone with the orange zest in a mixing bowl. Set this aside.
  • Whip the cream, powdered sugar, and vanilla, in a mixing bowl, with a mixer on medium speed, until stiff peaks form. This should take 6-8 minutes but will depend on your mixer speed. Check it after 5 minutes so you don't overwhip it.
  • Gently fold ⅓ of the whipped cream into the mascarpone cheese mixture to lighten it. Then, fold in the remainder.
  • Dip the ladyfingers one or two at a time into the jam mixture. Coat all sides. Arrange ladyfingers over the bottom of an 8 x 8 inch baking dish. You may have to cut them to fit the last row. If necessary, spread a little extra jam over the layer so everything is evenly coated.
  • Spread half of the whipped cream-mascarpone mixture over the ladyfingers.
  • Place a layer of sliced strawberries on top of the cream.
  • Repeat layering with remaining ladyfingers, preserve mixture and whipped cream mixture.
  • Cover with plastic wrap and chill in refrigerator for at least 8 hours or overnight to let ladyfingers soften.
  • When ready to serve, add the remaining sliced strawberries on top.


Store leftovers in the refrigerator for up to three days. 


Calories: 423kcal | Carbohydrates: 48g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 104mg | Sodium: 66mg | Potassium: 171mg | Fiber: 2g | Sugar: 25g | Vitamin A: 885IU | Vitamin C: 37mg | Calcium: 80mg | Iron: 1mg
Did you make this recipe?Tag me @CravingSomethingHealthy!


  1. I adore Frangelico! I'll bet it's delicious with strawberries. And love, love that an RD uses real whipped cream from time to time! (I do too.) Am pinning now...perfect for strawberry season right now!

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