Strawberry Tiramisu

Strawberry Tiramisu is light, luscious, and absolutely irresistible! This beautiful dessert swaps traditional coffee for fresh, juicy strawberries and layers them with clouds of sweet mascarpone cream and delicate ladyfinger cookies. It’s the perfect dessert when you want something elegant but comforting.

Why You’ll Love This Recipe

• No coffee needed — perfect for coffee-free households or anyone who prefers fruit-forward desserts
• Tastes like summer in a spoon — bright strawberries, sweet cream, and tender ladyfingers create pure magic
• Make-ahead friendly — actually tastes better the next day after all those flavors meld together
• Looks impressive — your friends and family will think you spent hours on this beauty
• Lighter than traditional tiramisu — the strawberries add freshness without feeling too heavy

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Ingredients You’ll Need

Coffee-Free Tiramisu Base

• 1 lb fresh strawberries, hulled and sliced (about 3 cups—choose the ripest, sweetest berries you can find)
• 3–4 tablespoons granulated sugar (adjust based on how sweet your strawberries are)
• 1 tablespoon lemon juice (optional, but it really brightens the berries)

Cream Layer

• 8 ounces mascarpone cheese, room temperature (this is key—cold mascarpone won’t fold smoothly)
• 1 cup heavy whipping cream, cold (the colder, the better for whipping)
• ¼–⅓ cup powdered sugar (start with less, taste, and add more if needed)
• 1 teaspoon vanilla extract

Assembly Components

• 1–2 packages ladyfinger cookies (about 24–30 cookies, depending on your dish size)
• ½ cup strawberry juice or strawberry purée (you’ll get this from your macerated berries!)
• Optional: splash of orange juice or strawberry liqueur (adds a little extra something special)

Garnish (Optional)

• Fresh strawberry slices
• Extra strawberry purée for drizzling
• Fresh mint leaves
• White chocolate shavings

Why These Ingredients Work

The fresh strawberries are the star here, and macerating them with sugar draws out their natural juices to create a beautiful, flavorful syrup that soaks into the ladyfingers.

That little splash of lemon juice isn’t just for show—it brightens the berries and balances the sweetness perfectly.

The mascarpone cheese gives you that signature tiramisu richness and creamy texture, while the whipped cream lightens everything up so it doesn’t feel too heavy. Room temperature mascarpone is absolutely essential because cold mascarpone will seize up and turn lumpy when you try to fold it—trust me on this one!

The ladyfinger cookies are perfect little sponges that soak up all that strawberry goodness without falling apart. And that optional splash of orange juice or strawberry liqueur? It adds just a hint of sophistication and helps the flavors really sing together.

Essential Tools and Equipment

• Mixing bowls (at least 2—one for whipping cream, one for mascarpone)
• Electric hand mixer or stand mixer (makes whipping cream so much easier)
• 8×8-inch baking dish, 9×13-inch pan, or trifle dish (whatever you prefer for serving)
• Shallow bowl or pie dish (for dipping ladyfingers)
• Rubber spatula (for gentle folding)
• Sharp knife (for slicing strawberries)
• Plastic wrap or foil (for covering while it chills)

Step-by-Step Instructions

Step 1: Prepare the Strawberries

Place your sliced strawberries in a bowl and sprinkle them with sugar and lemon juice if you’re using it.

Let them sit at room temperature for 15–20 minutes while you prep everything else. You’ll see them start to release their gorgeous ruby-red juices, and that’s exactly what you want!

Step 2: Make the Cream Layer

In your mixing bowl, beat that cold whipping cream until soft peaks form—this takes about 2–3 minutes with an electric mixer.

Add the powdered sugar and vanilla extract, then keep beating until you get stiff peaks. Don’t overbeat or you’ll end up with butter!

In a separate bowl, use a spatula to gently soften your room-temperature mascarpone—just a few stirs to loosen it up.

Now here’s the important part: gently fold the whipped cream into the mascarpone using a rubber spatula. Use a light touch and fold from the bottom up, turning the bowl as you go. Stop as soon as everything is combined and smooth. Overmixing will deflate all that beautiful airiness you just created.

Step 3: Prepare the Ladyfingers

In a shallow bowl, combine your strawberry juice (that liquid gold from your macerated berries) with a splash of orange juice or strawberry liqueur if you’re feeling fancy.

Now, this is crucial: dip each ladyfinger for just a second or two on each side. You want them moistened but not drowning.

Soggy ladyfingers will turn your beautiful tiramisu into strawberry soup, and nobody wants that. Quick dip, that’s the secret!

Step 4: Assemble the Tiramisu

Spread a thin layer of that dreamy mascarpone cream on the bottom of your serving dish—think of it as the foundation.

Arrange your soaked ladyfingers in a single layer over the cream, fitting them snugly together like a little puzzle.

Spoon a generous layer of those juicy macerated strawberries and their syrup over the ladyfingers. Top with another layer of mascarpone cream, spreading it gently and evenly.

Now repeat the whole thing: ladyfingers, strawberries, cream. Keep going until you’ve used up all your ingredients, but make sure you finish with a beautiful layer of cream on top. This is what everyone will see first, so make it pretty!

Step 5: Chill

Cover your tiramisu with plastic wrap or foil and pop it in the refrigerator for at least 4 hours, but honestly, overnight is even better.

I know it’s hard to wait, but this chilling time is when the magic happens. The ladyfingers soften perfectly, the flavors meld together, and everything sets into that signature tiramisu texture.

Step 6: Garnish and Serve

Just before you’re ready to serve, add your final touches.

Arrange fresh strawberry slices on top, drizzle with extra strawberry purée if you have it, tuck in a few mint leaves for color, or sprinkle white chocolate shavings for a little elegance.

You Must Know

The single most important thing about this recipe is bringing your mascarpone to room temperature before you start. I can’t stress this enough!

Cold mascarpone is stiff and stubborn, and when you try to fold in that light, fluffy whipped cream, the mascarpone will break into lumps instead of creating that smooth, dreamy texture you’re after. Take it out of the fridge about 30 minutes before you start cooking.

Also, when dipping those ladyfingers, speed is your friend. A quick one-two dip on each side is all you need—any longer and they’ll turn to mush in your dish and ruin the lovely layers.

Personal Secret: Here’s something I learned after making this recipe a dozen times: save about half a cup of your prettiest strawberry slices before you macerate them. Keep them in the fridge, and right before serving, arrange these fresh, unmacerated slices on top.

Pro Tips & Cooking Hacks

• Buy your strawberries a day or two ahead and let them ripen on your counter if they’re not quite sweet enough yet—this really makes a difference
• Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream—it whips up faster and holds its shape better
• Use a pastry bag or zip-top bag with the corner cut off to pipe your cream layers if you want those Instagram-worthy, perfectly even layers
• Don’t skip the lemon juice even though it’s optional—that little bit of acid balances the sweetness and makes the strawberries taste even more like themselves
• If your mascarpone is lumpy even at room temperature, whisk it alone for 30 seconds before folding in the whipped cream to smooth it out
• Make mini versions in clear glasses or jars for parties—they’re adorable and everyone gets their own perfect portion
• Avoid the soggy bottom mistake: if your ladyfingers are getting too soft, you’re dipping them too long or your strawberry juice is too watery—strain some liquid out if needed

Flavor Variations & Suggestions

If you want to play around with flavors, this recipe is wonderfully flexible.

Try mixing in a handful of fresh raspberries or blueberries along with your strawberries for a mixed berry version that’s absolutely stunning. You can add a tablespoon of strawberry or vanilla liqueur directly into your mascarpone cream for an adults-only twist that deepens all the flavors.

For a citrus spin, fold in a teaspoon of orange or lemon zest with your mascarpone—it pairs beautifully with the strawberries. If you’re a chocolate lover, layer in some mini dark chocolate chips between your cream layers or dust the top with cocoa powder for a strawberries-and-chocolate vibe.

During the holidays, swap strawberries for sugared cranberries and add a splash of orange juice for a festive winter version. You could even make this with frozen strawberries in a pinch—just thaw them completely, drain off excess liquid, and proceed as written.

Make-Ahead Options

This is actually one of those magical desserts that gets better with time, which makes it perfect for entertaining.

You can assemble the entire tiramisu up to 24 hours in advance—just cover it tightly and keep it refrigerated until you’re ready to serve. The flavors will deepen and meld overnight, and the texture becomes even more luscious.

If you want to prep even further ahead, you can macerate your strawberries and make your mascarpone cream separately up to a day before assembling. Store them in separate airtight containers in the fridge, then put everything together the day you plan to serve.

For longer storage, you can freeze the assembled tiramisu for up to a month. Wrap it very tightly in plastic wrap, then aluminum foil. Thaw it overnight in the refrigerator before serving. Just know that the texture might be slightly softer after freezing, and you’ll definitely want to add fresh garnishes right before serving since frozen strawberries can get a bit watery.

What to Serve With Strawberry Tiramisu

This dessert is so rich and satisfying that it really shines as the grand finale to a meal, and you don’t need much else.

If you’re serving it for a spring or summer dinner party, it pairs beautifully after lighter main courses like grilled chicken, lemon pasta, or a fresh seafood dish. For drinks, I love serving it with a chilled glass of Moscato, Prosecco, or even a sweet dessert wine—the bubbles and sweetness complement the strawberries perfectly.

If you’re doing a brunch spread, set this out alongside fresh fruit salad, croissants, and maybe some breakfast pastries. For afternoon tea or a ladies’ luncheon, serve small portions in pretty glasses with hot tea or iced lemon water.

And if you’re looking for a coffee pairing even though this is a coffee-free tiramisu, a creamy latte or cappuccino actually works wonderfully—the coffee flavor in your cup creates a nice contrast to the fruity sweetness on your plate.

Allergy Information

This recipe contains several common allergens you should be aware of. The mascarpone cheese and heavy cream mean there’s dairy throughout this dessert, and the ladyfingers typically contain wheat, eggs, and sometimes dairy as well.

If you’re dealing with dairy allergies or lactose intolerance, you can substitute the mascarpone with a dairy-free cream cheese alternative and use coconut whipping cream in place of heavy cream—just make sure to chill the coconut cream overnight and only use the thick cream that rises to the top.

For gluten-free needs, look for gluten-free ladyfinger cookies or savoiardi at specialty stores, or you could even use gluten-free pound cake cut into strips as a substitute. If eggs are a concern, check your ladyfinger package carefully, as most commercial varieties do contain eggs.

Some people have success using gluten-free graham crackers or vanilla wafer cookies instead, though the texture will be a bit different from traditional tiramisu.

Storage & Reheating

Store your Strawberry Tiramisu covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, though after day three the ladyfingers can start to get a bit too soft and the strawberries may release more liquid.

This isn’t a dessert you’ll reheat—it’s meant to be served cold, straight from the fridge. If you’ve frozen portions, let them thaw slowly in the refrigerator overnight rather than at room temperature.

Once you’ve garnished the top with fresh strawberries or other toppings, try to serve it within a few hours, as fresh garnishes can wilt or weep into the cream. If you’re making this ahead for a party, keep the garnishes separate and add them right before your guests arrive for the prettiest presentation.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

Yes, but with a caveat! Thaw them completely and drain off the excess liquid before using, or your tiramisu will be swimming. Frozen strawberries release more water than fresh ones, so you might need to pat them dry with paper towels. The texture won’t be quite as firm, but the flavor will still be delicious, especially in the off-season when fresh berries aren’t at their best.

My cream layer is runny—what did I go wrong?

This usually happens for one of two reasons: either your whipping cream wasn’t whipped to stiff peaks before folding, or your mascarpone was too cold and you overmixed trying to combine them. Make sure your cream is properly whipped (it should hold its shape when you lift the beaters), and remember that room-temperature mascarpone folds in much more easily with less mixing.

Can I make this without mascarpone cheese?

Mascarpone is really what gives tiramisu its signature taste and texture, but if you can’t find it, you can make a substitute by mixing 8 ounces of softened cream cheese with 3 tablespoons of heavy cream and 2 tablespoons of sour cream. Beat until smooth and use it the same way. It won’t be quite as silky, but it’ll still be delicious!

How do I keep my ladyfingers from getting too soggy?

Speed is everything! Dip each ladyfinger for literally just one second per side—a quick in-and-out. They’ll continue to absorb moisture as the tiramisu sits in the fridge, so you want them just barely moistened when you’re assembling. If you accidentally over-soak one, don’t use it, or you’ll have a mushy layer.

Can I make individual servings instead of one big dish?

Absolutely! Use clear glasses, mason jars, or small dessert cups and layer everything the same way you would in a large dish. Individual servings are perfect for parties, look adorable, and make portion control so much easier. Just remember to scale down your layers so everything fits nicely in your smaller containers.

💬 Tried this Strawberry Tiramisu? I’d love to hear how it turned out! Leave a comment and rating below.