This strawberry tiramisu is a light no-bake dessert with ladyfingers, mascarpone cream, and fresh strawberry layers. It is the kind of chilled dessert that feels soft, fresh, and perfect for warm days.
Why You'll Love It
- It is a no-bake strawberry tiramisu that feels easy but still looks impressive.
- The homemade strawberry compote gives it a fresher flavor than using jam.
- It is a great make-ahead dessert because it sets overnight.
- The mascarpone and cream filling stays light, smooth, and creamy.
This strawberry tiramisu is the kind of dessert I like to make when I want something that looks special but does not need the oven. The strawberry compote gives every layer real fruit flavor, while the mascarpone cream keeps it soft, light, and creamy without feeling too heavy. If you enjoy fresh strawberry desserts, my strawberry mousse and no-bake strawberry tart have that same chilled, easy summer feel.
What I like most about this no-bake strawberry tiramisu recipe is that it keeps the feel of a classic tiramisu but with a fresher, fruitier twist. With no coffee, no cocoa, and no alcohol, it feels bright, simple, and especially good for making ahead. For readers who love strawberry desserts with a similar homemade feel, strawberry pudding and Eton Mess fit in naturally here, too.
Key Ingredients in Strawberry Tiramisu
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Fresh Strawberries & Sugar: I use fresh strawberries and sugar to make both the syrup and the compote, and that gives the whole dessert a real strawberry flavor from start to finish.
- Mascarpone & Cream: This is what makes the filling soft and creamy. I like this mix because it feels rich enough for tiramisu but still light on the spoon.
- Ladyfingers: I brush the biscuits with strawberry syrup rather than dipping, so they absorb enough moisture without going soggy and give the dessert that classic tiramisu-style layered texture.
- Gelatin Sheets: A small amount helps the top strawberry layer set neatly, and I think it gives the finished dessert a cleaner slice.
How to Make Strawberry Tiramisu
You can find the complete printable Strawberry Tiramisu recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Strawberry Syrup & Purée: Simmer chopped strawberries with sugar for 5 minutes. Strain the syrup, then blend the strawberries and strain again to remove seeds.
2. Prepare the Base: Line a 24×18 cm mold with cling film. Arrange ladyfingers inside and brush them with strawberry syrup.
3. Make the Cream Layer: Whip mascarpone and cream until soft peaks form. Fold in half of the strawberry compote, spread over the biscuits, and repeat layering. Chill for 30 minutes.
4. Finish & Set: Soften gelatin sheets in cold water. Heat the remaining syrup with the compote, stir in gelatin, cool slightly, then pour over the cake. Chill the strawberry tiramisu overnight before serving.
Variations
- Mixed Berry Tiramisu: Sometimes I mix raspberries and blueberries into the compote for a deeper, slightly tart flavor. It adds a beautiful color, too.
- Mini Tiramisu Cups: When I want individual servings, I build the tiramisu in small glasses or jars. It's fun for parties and looks really pretty with the layers showing.
My Tips for Recipe Success
Let the Ladyfingers Air Out First: I like to leave them on the counter for 20 minutes before using; they soak up the syrup better without turning mushy.
Chill Your Mixing Bowl and Cream: I always chill the bowl and cream for 10 minutes before whipping. It makes the cream whip faster and keeps the texture light.
Storage
I keep any extra strawberry tiramisu in the fridge, covered with cling film. It stays fresh and holds its shape beautifully for up to 3 days.
Try These Strawberry Recipes Next!
Recipe
Strawberry Tiramisu
Ingredients
Strawberry Compote
- 500 g fresh strawberries - hulled
- 100 g granulated sugar
Tiramisu
- 32 ladyfinger
- 250 g mascarpone cheese
- 300 ml heavy whipping cream
- 3 gelatin sheets
Instructions
- Add 1 lb (500 g) chopped strawberries and ½ cup (100 g) granulated sugar to a saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries soften and release their juices. Remove from the heat, strain the mixture through a sieve into a bowl to collect the strawberry syrup, then set the syrup aside.
- Transfer the cooked strawberries to a blender or food processor and blend for 1 minute until smooth. Pass the blended strawberries through a sieve to remove the seeds, then let the strawberry compote cool.
- Line a 9 × 7 inch (24 × 18 cm) cake mold with cling film. Arrange 16 ladyfingers in the bottom of the mold and brush them with some of the reserved strawberry syrup.
- In a bowl, whip 9 oz (250 g) mascarpone cheese with 1¼ cups (300 ml) heavy whipping cream until soft peaks form. Fold in half of the strawberry compote until smooth and evenly combined, then spread half of the mascarpone cream mixture over the ladyfingers.
- Arrange the remaining 16 ladyfingers on top, brush them again with the strawberry syrup, and spread the remaining mascarpone cream evenly over the surface. Refrigerate for 30 minutes so the cream layer can set slightly.
- Soak 3 gelatin sheets in cold water for 5 minutes. In a small saucepan, gently heat the remaining strawberry syrup with the remaining strawberry compote for about 3 minutes. Squeeze the excess water from the gelatin sheets, stir them into the warm strawberry mixture until fully dissolved, then let the mixture cool for about 5 minutes.
- Pour the strawberry topping evenly over the tiramisu, then refrigerate overnight so the layers can set and the flavors develop.
- Lift the tiramisu from the mold using the cling film, slice, and serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Such a fun twist on a classic! I love the addition of strawberries – it makes this tiramisu cake feel lighter and perfect for summer.