My fridge was overflowing. You know how it is when you go to the farmer’s market and lose all self-control? That was me last weekend, and the result was a mountain of beautiful, sweet strawberries. After a day of just staring at them, inspiration struck. What if I took the soul of a classic tiramisu but made it… summery? And that’s how this life-changing strawberry tiramisu came to be. It’s got this incredible, plush mascarpone cream layered with ladyfingers soaked in a fresh strawberry sauce instead of coffee. The secret I swear by? Letting it sit overnight. It’s torture, but it lets the flavors all melt into each other.

The Lineup for Your Strawberry Tiramisu

Alright, here’s the rundown of what you’ll need to pull from the pantry and fridge. Nothing too wild, I promise. This stunning strawberry tiramisu is built on simple, fresh things.

For that Fresh Strawberry Sauce:
- 2 cups of fresh strawberries, tops off and sliced up, plus a handful more for decorating.
- 1/4 cup sugar
- 2 tablespoons water
- 1 tablespoon of fresh lemon juice—this is the secret weapon, it really wakes up the berries.
For the Cloud-Like Cream:
- 16 ounces (about 2 cups) mascarpone cheese, let it lose the fridge chill for a bit.
- 1 ½ cups heavy whipping cream, as cold as you can get it.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
The Foundation:
- 2 packages (which is usually about 24) Savoiardi ladyfinger cookies. They are the best for this.

How Much Time Do You Need?

Let’s be real about the timing for this strawberry tiramisu. The work part is fast, but the waiting part requires a little bit of patience.

Active Time: You’ll probably spend 25 minutes on your feet, making the sauce and whipping the cream. My kitchen usually looks like a powdered sugar bomb went off by the end.
Layering Time: This is the quickest bit, maybe 10 minutes to assemble your masterpiece.
The Important Part (Chilling): It needs to chill for at least 6 hours. I’m telling you, though, if you can wait and leave it overnight, you’re in for a real treat. So, all in, plan for about 6 hours and 35 minutes before you can dig in.

Let’s Make a Strawberry Tiramisu, Step by Step

Follow me, I’ll walk you through it. It’s way easier than it looks.

Step 1: Cook Down the Berries

In a small pot, dump in your sliced strawberries, sugar, and water. Turn the heat to medium and let it all bubble away, stirring when you think of it. After 5-7 minutes, the berries will break down and the sauce will get a bit thicker. Pull it off the heat, stir in that squeeze of lemon juice, and set it aside to cool completely.

Step 2: Whip the Creamy Filling

Grab a big bowl and your mixer. Pour in the very cold heavy cream and start whipping. When it gets to the stage where it looks like soft, floppy clouds (soft peaks), slowly rain in the powdered sugar and keep going until it stands up straight and proud (stiff peaks). Now, in another bowl, beat the mascarpone and vanilla until it’s smooth. Here’s the key: add the whipped cream to the mascarpone in three parts, gently folding it in. Think gentle, you want to keep all that air you just whipped into it.

Step 3: The Assembly Line

This is where it all comes together. Pour the cooled strawberry sauce into a bowl or a shallow dish. Take a ladyfinger and dip it in, just for a second on each side. Seriously, any longer and you’ll have mush—I learned that the hard way. Line the bottom of your 8×8 inch dish with the soaked cookies.

Step 4: Layer Up

Spoon half of that beautiful mascarpone cream over the cookie layer and nudge it to the edges. Now, repeat! Another layer of dipped ladyfingers goes on top, followed by the rest of the cream. Smooth it all out.

Step 5: Into Hibernation It Goes

Cover the dish and stick it in the fridge. For real, don’t touch it for at least 6 hours. Overnight is better. This is when the cookies soften to a cakey texture and the whole thing becomes one cohesive, glorious strawberry tiramisu.

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How I Love to Serve This

Okay, so when you’re ready to show this thing off, a little decoration goes a long way. My absolute favorite way to serve this strawberry tiramisu is with more fresh strawberries sliced right on top. If you fan a strawberry out on each slice, people think you’re a professional chef. A few leaves of mint scattered around add a nice bit of color, too. Want to be extra? Grind up some of those freeze-dried strawberries into a powder and dust it over the top. It looks stunning.

This Recipe is My Current Obsession

Look, I’m not kidding when I say this strawberry tiramisu is one of the best things to ever come out of my kitchen. It’s become the dessert I make when I want to impress people without actually having a nervous breakdown in the process. That combination of bright, summery berry and rich, decadent cream is just unbeatable. I really hope you’ll make it. And if you do, you have to come back and tell me how it went in the comments! I read every single one and love hearing your stories.

9 servings

strawberry tiramisu

Prep Time: 25 minutes

Cook Time: 7 minutes

Additional Time: 5 hours

Total Time: 5 hours 32 minutes

An easy, no-bake strawberry tiramisu recipe. Layers of fresh strawberry sauce, creamy mascarpone, and soft ladyfingers. A perfect summer dessert.

Ingredients

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
2 tablespoons water
1 tablespoon fresh lemon juice
16 ounces mascarpone cheese, room temp
1 ½ cups heavy whipping cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
24 ladyfinger cookies (Savoiardi)

Instructions

Step 1

ok so grab a pot and just dump in the sliced strawberries sugar and water. turn the heat to medium and let it get all bubbly for like 5-7 mins until the berries are soft. take it off the heat and stir in the lemon juice. now let it cool down all the way.

Step 2

in a big bowl whip the cold heavy cream until it looks like soft clouds. then add the powdered sugar and keep whipping until its thick. in another bowl beat the room temp mascarpone with the vanilla until its smooth. now gently fold the whipped cream into the mascarpone. dont stir just fold it in so it stays airy.

Step 3

pour the cooled strawberry stuff into a shallow bowl. take a ladyfinger and dip it in real quick. like super fast in and out. lay the dipped cookies on the bottom of an 8x8 dish.

Step 4

spread half the mascarpone cream over the cookies. then do another layer of dipped ladyfingers. then spread the rest of the cream on top and smooth it out.

Step 5

cover it and stick it in the fridge for at least 6 hours. overnight is even better trust me. this is when it gets really good.

Notes

make sure the mascarpone is actually at room temp. it mixes way better and you wont get lumps.
seriously dont let the ladyfingers soak. a super quick dip is all they need or they turn to mush. learned that the hard way.
the chill time is not a suggestion. the longer it sits the better it tastes. dont rush it.
use fresh lemon juice if you can. it makes the strawberries taste brighter.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 537Total Fat: 41gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 178mgSodium: 284mgCarbohydrates: 37gFiber: 1gSugar: 17gProtein: 7g

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