Last month, our little cooking club held its first summer-themed dessert night. It’s just five of us, neighbors and friends, who take turns hosting and trying out new recipes. Anne, who’s usually the one showing up with shortbread or lemon squares, walked in carrying a tray of strawberry tiramisu. She shrugged like it was no big deal and said, “It’s like the Italian classic, just without the espresso. Thought I’d go fruity this time.”
One bite in, I was hooked. It was light and creamy, with just enough sweetness and that bright pop of strawberry in every layer. It felt like the kind of dessert that makes you pause mid-conversation to savor it a little longer. I immediately asked for the recipe, so did everyone else.
Anne grinned and said, “It’s easy. You won’t even need to turn on the oven.” That weekend, I made it for my family. My daughter went back for seconds before dinner, and my husband said, “This could replace birthday cake.”
Since then, I’ve whipped it up for brunch, packed it into jars for a picnic, and even layered it in individual glasses for a friend’s baby shower. It’s become my go-to when I need something low-effort but high-impact. That one evening with our club turned a casual share into a new staple in my kitchen.
Short Description
Strawberry Tiramisu is a no-bake, fruity twist on the classic Italian dessert, featuring layers of strawberry sauce–soaked ladyfingers and creamy mascarpone mixture—bright, elegant, and simple to make.
Key Ingredients
For the Strawberry Sauce:
- 14 oz (400g) fresh strawberries, hulled and chopped
- ¼ cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
For the Mascarpone Filling:
- 16 oz (450g) Mascarpone cheese, cold
- ⅓ cup (40g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
For Assembly:
- ⅓ cup (80g) strawberry sauce, for the base layer
- 7 oz (200g) ladyfingers (Savoiardi), trimmed as needed
- Extra strawberry sauce (remaining from above), for dipping the ladyfingers
- Fresh strawberries, for garnish
Tools Needed
- Medium saucepan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8×8‑inch dish or trifle bowl
- Spatula
Cooking Instructions
Step 1: Cook Strawberry Sauce
Combine strawberries, sugar, lemon juice, and water in a saucepan. Cook over medium heat for 6–8 minutes until berries soften and mixture thickens slightly. Remove from heat, cool to room temperature.
Step 2: Whip Mascarpone Filling
In a chilled bowl, whisk together cold mascarpone, powdered sugar, and vanilla until smooth. Gradually add heavy cream and whip until soft peaks form.
Step 3: Prepare Ladyfingers
Pour ⅓ cup strawberry sauce into a shallow dish. Quickly dip each ladyfinger, just a second in the sauce, so they’re moist but not soggy.
Step 4: Layer the Tiramisu
Arrange dipped ladyfingers in the bottom of the serving dish. Spoon half the mascarpone mixture over them, smoothing it out. Spoon half the remaining strawberry sauce over the top. Repeat layering with ladyfingers, mascarpone, and strawberry sauce.
Step 5: Chill and Serve
Cover the dish and refrigerate at least 4 hours, ideally overnight. Garnish with sliced fresh strawberries before serving.
Why You’ll Love This Recipe
Bright & Creamy: Sweet strawberry sauce meets rich mascarpone for a balanced treat.
No-Bake Ease: Just mix, dip, layer, and chill.
Make-Ahead Perfect: Assemble ahead for less stress on party day.
Kid-Friendly: Fruity, colorful layers make it a hit with all ages.
Elegant Dessert: Looks fancy but is simple to prepare.
Mistakes to Avoid & Solutions
Soggy Ladyfingers: Dip them quickly to avoid oversaturation.
Runny Filling: Don’t over-whip mascarpone—hold until soft peaks form.
Weak Strawberry Flavor: Taste your cooked sauce—add more sugar or lemon if needed.
Separation: Whip filling thoroughly so it holds together.
Unstable Structure: Chill completely before slicing to keep clean layers.
Serving and Pairing Suggestions
Serve chilled on a buffet with fresh mint garnish.
Pair with sparkling rose wine or iced tea.
Offer alongside a fruit salad or light sorbet.
Great for spring brunch, bridal showers, or garden parties.
Present in trifle bowls or individual jars for gathering or gifting.
Storage
Refrigerator: Store covered for up to 3 days.
Not Freezer-Friendly: Cream textures change when frozen.
FAQs
1. Can I use frozen strawberries?
Yes, thaw and drain before cooking.
2. Is mascarpone interchangeable?
Cream cheese works, but mascarpone gives a silkier texture.
3. Can I add a little coffee?
Yes, mix a teaspoon of cooled espresso into the strawberry sauce.
4. Can this be made dairy-free?
Use dairy-free cream and cheese substitutes; texture will vary.
5. How long do ladyfingers hold up?
They’re best consumed within 24 hours, longer sittings will soften.
Tips & Tricks
Chill bowls and beaters before whipping for best volume.
Use a fine mesh sieve if you like a seed-free sauce.
Fold the mascarpone gently to keep it airy.
Add lemon zest to the filling for extra brightness.
For pretty presentation, pipe the top layer of cream.
Recipe Variations
Mixed Berry Tiramisu:
Replace strawberries with raspberries and blueberries for a berry blend.
Chocolate-Strawberry Twist:
Sprinkle grated dark chocolate between layers for a chocolate contrast.
Lemon-Strawberry Version:
Add lemon zest to the cream and use lemon gelatin between layers for a tart twist.
Final Thoughts
Anne’s strawberry tiramisu didn’t just win the night—it quietly became one of those recipes that stick. It’s unfussy, crowd-pleasing, and somehow always the first thing to disappear from the table. I’ve shared it more times than I can count, and I still get messages asking, “Is that the one with the strawberry sauce and ladyfingers?”
It’s sweet, soft, and just a little unexpected. And honestly, that dessert night with Anne reminded me why I love being part of our little cooking circle: we don’t just trade recipes—we pass along stories, memories, and little bits of joy layered in cream and fruit.
No-Bake Strawberry Tiramisu
Ingredients
For the Strawberry Sauce:
- 14 oz 400g fresh strawberries, hulled and chopped
- ¼ cup 50g granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
For the Mascarpone Filling:
- 16 oz 450g Mascarpone cheese, cold
- ⅓ cup 40g powdered sugar
- 1 teaspoon vanilla extract
- 1 cup 240ml heavy whipping cream, cold
For Assembly:
- ⅓ cup 80g strawberry sauce, for the base layer
- 7 oz 200g ladyfingers (Savoiardi), trimmed as needed
- Extra strawberry sauce remaining from above, for dipping the ladyfingers
- Fresh strawberries for garnish
Instructions
- Simmer strawberries, sugar, lemon juice, and water for 6–8 minutes until soft and slightly thickened. Let cool.
- Beat mascarpone, powdered sugar, and vanilla until smooth. Gradually add cold cream and whip to soft peaks.
- Pour ⅓ cup strawberry sauce into a dish. Quickly dip ladyfingers—just 1 second—so they’re moist, not soggy.
- Layer dipped ladyfingers in dish. Top with half the mascarpone, then half the sauce. Repeat layers.
- Cover and chill at least 4 hours. Garnish with fresh strawberries before serving.
