This Strawberry Tiramisu is a light, no-bake dessert made with layers of soft ladyfingers, fresh strawberries, and creamy mascarpone. It's a fruity twist on the classic Italian tiramisu, refreshing, elegant, and perfect for warm days.
Strawberry Tiramisu Cake Everyone Will Love
This no-bake strawberry tiramisu is light, fresh, and made ahead, a fruity, soft, and summery variation of the classic tiramisu without coffee or cocoa. It's one of my favorite make-ahead desserts when strawberries are in season, always a hit with guests. The homemade strawberry compote gives it a natural, juicy sweetness that's so much better than using jam, adding fresh strawberry flavor in every bite.
With layers of ladyfingers and mascarpone cream, it tastes like strawberry shortcake, thanks to strawberry syrup and a strawberry compote that gives it a fantastic berry-forward flavor. With no coffee, no cocoa, just fruit, it's refreshing, playful, and perfect served cold on a hot day.
Ingredients
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 ripe strawberries for a naturally sweet flavor and cook them down into a smooth compote; it gives the whole dessert a soft, fruity base.
- Mascarpone & Cream: Whipping these together makes the filling light but rich. I like that it holds its shape while still feeling soft and mousse-like.
- Ladyfingers: I brush the biscuits with strawberry syrup rather than dipping, so they absorb enough moisture without going soggy. They make perfect layers.
- Gelatin Sheets: Just a few help the topping set into a clean finish. I like how it adds a gentle hold without changing the taste or texture.
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.
Store Leftovers the Right Way: 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
- Blend the strawberries in a food processor for 1 minute until completely smooth. Strain the mixture to remove the seeds, then set the strawberry compote aside to cool.
- Line a 24cm x 18cm cake mold with cling film.
- Place half of the ladyfingers in the mold and brush them with strawberry syrup.
- In a bowl, whip the mascarpone and heavy cream together until soft peaks form. Gently fold in half of the strawberry compote, keeping the mixture light and airy. Spread half of the cream over the layer of ladyfingers.
- Repeat with another layer of ladyfingers, brushing with syrup, and topping with the remaining cream. Refrigerate for 30 minutes to set slightly.
- Soak the gelatin sheets in cold water for 5 minutes.
- In a small pan, gently warm the strawberry syrup with the remaining compote for about 3 minutes. Squeeze the excess water from the gelatin sheets and stir them in until completely dissolved. Let the mixture cool for 5 minutes, then pour it evenly over the tiramisu. Refrigerate overnight to let it set and develop its flavor.
- Remove the tiramisu from the mold 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.