The first time I made strawberry tiramisu, it was by accident—or maybe desperation. It was late spring, and I’d promised dessert for a friend’s dinner party. I had everything out to make classic tiramisu, but realized too late that I was out of espresso and cocoa powder. What I did have, though, was a pound of gorgeous strawberries I’d picked that morning, a bottle of sweet wine we’d been saving for a weekend that never came, and a deep desire not to show up empty-handed. So I started layering what I had—lightly soaked ladyfingers, softly whipped mascarpone cream, and sweet, jammy strawberries. When we served it that night, no one asked where the coffee was. They just closed their eyes and sighed. Since then, this has become my favorite version of tiramisu. It’s bright, a little romantic, and somehow feels both fancy and familiar. And every spring, when strawberries are at their peak, I make it again. Not out of desperation anymore, but because it’s too good not to.
Why You’ll Love This Recipe:
- A no-bake dessert perfect for warm weather
- Lighter and fruitier than classic tiramisu
- Ideal for spring and summer gatherings
- Make-ahead friendly and even better the next day
- Uses simple, fresh ingredients
Ingredients You’ll Need:
Fresh strawberries: Choose the ripest, juiciest ones you can find. You’ll use them both sliced and puréed. If they’re super sweet, cut down the sugar a bit.
Granulated sugar: Just enough to sweeten the berries and mascarpone layer. I always taste and adjust—this dessert should be lightly sweet, not cloying.
Lemon juice: A splash brightens the strawberries and brings out their natural flavor. If you’re feeling bold, a touch of zest doesn’t hurt either.
Strawberry jam or preserves (optional): When I want an extra layer of flavor, I stir in a spoonful with the puréed berries to deepen the fruitiness.
Mascarpone cheese: The creamy heart of any tiramisu. It should be soft but not runny. Take it out of the fridge about 10–15 minutes before mixing.
Heavy cream: For whipping into the mascarpone layer. It gives the dessert that cloud-like texture. Chill your bowl and beaters for best results.
Ladyfingers (savoiardi): Dry, crisp ones are best—they soak up the strawberry mixture without falling apart. I’ve used soft ladyfingers in a pinch, but the result is a bit more pudding-like.
Sweet wine or orange liqueur (optional): I often use a splash of Marsala, Grand Marnier, or even limoncello in the strawberry purée to give it depth. If you prefer it alcohol-free, skip it—it’s still lovely.
Vanilla extract: Just a touch in the cream mixture. It’s not traditional in tiramisu, but it plays beautifully with the strawberries.
How to Make It (Step-by-Step Instructions):
Start by prepping your strawberries. Wash and hull them, then set aside a few perfect ones for garnish. Slice the rest and divide them—half will go straight into the layers, and the other half will be puréed. I usually toss the sliced ones with a spoonful of sugar and a bit of lemon juice and let them sit while I work.
For the purée, blend the other half of the strawberries with sugar, a little more lemon juice, and a splash of sweet wine or liqueur if you’re using it. I like it on the thinner side so the ladyfingers soak well, but not too watery. Taste it—it should be bright and lightly sweet, almost like strawberry lemonade with depth.
Now for the mascarpone cream. In a large bowl, whip the heavy cream until soft peaks form. In another bowl, gently stir the mascarpone with sugar and vanilla until smooth and creamy. Don’t overwork it—mascarpone can break if it’s beaten too hard. Fold the whipped cream into the mascarpone mixture in batches until you have a light, fluffy filling.
To assemble, dip each ladyfinger quickly into the strawberry purée—don’t soak, just a fast dip on each side—and lay them in a single layer in your dish. I use an 8×8 glass dish so you can see the beautiful layers, but anything similar works. Spread half the mascarpone cream on top, then scatter with some of the sliced, sugared strawberries. Repeat with another layer of dipped ladyfingers, the rest of the cream, and a final topping of strawberries.
Cover tightly and chill for at least 6 hours, preferably overnight. The wait is the hardest part, but trust me—it’s what transforms the dessert from good to unforgettable.
Just before serving, I sometimes spoon a little extra purée or strawberry syrup over the top, and garnish with whole or halved berries. A dusting of powdered sugar looks pretty if you’re serving guests, but it’s not necessary.
Expert Tips for the Best Results:
Letting the tiramisu chill overnight is what gives it that lush, spoonable texture and allows the flavors to meld beautifully. I’ve rushed it before and regretted it—the ladyfingers don’t fully soften and the cream feels separate. Also, be gentle with the mascarpone when mixing—folding in the whipped cream softly makes all the difference between a light, cloud-like texture and a dense, overmixed filling. If your strawberries aren’t very sweet, don’t be afraid to adjust the sugar or add a bit of jam to boost the flavor. And always dip the ladyfingers quickly—too long, and they’ll fall apart before you even get them in the dish.
Variations & Substitutions:
I’ve made this with raspberries when strawberries weren’t quite in season, and it was just as lovely—slightly more tart but bright and fresh. Blueberries work too, though I usually mix them with lemon zest to help the flavor shine. For a non-dairy version, I once tried whipped coconut cream and a vegan cream cheese blend—surprisingly good with a little extra vanilla. If you don’t have ladyfingers, I’ve also used slices of angel food cake (toasted lightly first) with good results. You can play with the liqueur, too—rosé, prosecco, or even a splash of orange juice for a family-friendly twist.
Serving Suggestions:
This is the kind of dessert I bring out for brunches, baby showers, or just slow Sunday dinners when the kitchen windows are open and the light lingers past dessert. It pairs beautifully with a glass of rosé or a cup of coffee, depending on the occasion. I love serving it in individual glasses when I’m feeling fancy—or when I need to stretch it a little further. But mostly, I just scoop it straight from the dish into bowls and pass them around the table. It’s not fussy, and it doesn’t need to be.
Storage & Reheating Instructions:
This tiramisu keeps beautifully in the fridge for up to 3 days. In fact, I think it’s best the day after you make it. Just keep it tightly covered to prevent the cream from drying out or absorbing fridge odors. I don’t recommend freezing it—the texture of the cream and strawberries changes too much. If you’re lucky enough to have leftovers, enjoy them cold straight from the fridge. It softens a bit more each day, in the best way.
Recipe FAQs :
Can I make this ahead of time?
Yes—and you should. It’s best made the night before so the flavors have time to come together.
Do I have to use alcohol?
Not at all. You can leave it out completely or use fruit juice instead. I sometimes use orange juice or a splash of lemon water.
Can I use frozen strawberries?
You can, but I recommend using them only for the purée—not for layering. They tend to get too soft when thawed. Fresh really makes a difference here.
What if I can’t find ladyfingers?
You can use slices of sponge cake or even pound cake, toasted lightly. Just be sure not to over-soak them.
Strawberry tiramisu is one of those desserts that surprises people, in the best way. It’s familiar yet unexpected, comforting yet elegant. I hope it brings some spring sunshine to your kitchen the way it has to mine, whether you make it for a crowd or just to treat yourself on a quiet weekend. If you try it, I’d love to hear how it turns out. Leave a comment, share your twist, or just enjoy every spoonful. And remember: sometimes the best recipes come from a happy accident.
Strawberry Tiramisu
Ingredients
For the Strawberry Layer:
- 1 lb fresh strawberries hulled and chopped (plus more for garnish)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 –2 tablespoons water if needed
- 24 ladyfinger cookies savoiardi
For the Cream Layer:
- 8 oz mascarpone cheese room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Optional Garnishes:
- Sliced strawberries
- Mint leaves
- White chocolate curls or powdered sugar
Instructions
- Prepare the strawberry puree: In a blender or food processor, combine chopped strawberries, sugar, and lemon juice. Blend until smooth. Add a bit of water if too thick. Pour into a shallow dish for dipping.
- Make the mascarpone cream: In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the mascarpone mixture until fully combined.
- Assemble the tiramisu: Dip each ladyfinger into the strawberry puree for 1–2 seconds and place in a single layer in a 9×9-inch dish. Spread half the mascarpone cream over the ladyfingers. Add another layer of dipped ladyfingers, then the remaining cream.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and dessert to set.
- Garnish and serve: Top with sliced strawberries, mint, or white chocolate before serving. Cut into squares and enjoy cold
Notes
- Don’t soak the ladyfingers too long—they’ll become soggy.
- Use ripe, sweet strawberries for best flavor.
- Can be made 1–2 days in advance—flavors improve as it chills.
- For a boozy twist, add a splash of strawberry liqueur or limoncello to the puree.