This strawberry tiramisu is made with a creamy mascarpone strawberry filling, soft ladyfingers, and topped with fresh strawberries.
This tiramisu features layers of soft soaked ladyfingers, that are topped with a creamy strawberry mascarpone cream, and topped with freeze-dried strawberry powder and fresh strawberries.
The creamy filling is made with smooth mascarpone cheese mixed with freeze dried strawberries, and strawberry jam, creating a light and refreshing flavor.
Each layer is carefully assembled to create a beautiful tiramisu that's both tasty and visually appealing. To finish it off, fresh strawberries are placed on top, adding a pop of color and extra fruity goodness.
This dessert is perfect for strawberry lovers and those looking for a fun take on traditional tiramisu. It's a great choice for summer gatherings or any time you want a special, fruity dessert.
For more strawberry recipes, check out my strawberry cheesecake cookies, strawberry compote, strawberry cinnamon rolls, strawberry danish, and cheesecake with strawberry sauce.
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Why this recipe works
- Strawberry flavor- this tiramisu dessert is loaded with strawberry flavor from freeze-dried strawberries, strawberry jam, and fresh strawberries on top and is perfect for strawberry lovers.
- Texture- the ladyfingers soak up moisture in the fridge and turn soft. Combined with the strawberry mascarpone cream, they create a melt-in-your-mouth bite that is hard to resist.
- Crowd pleaser- this recipe can be doubled or tripled in the recipe card below and is always a crowd pleaser and is perfect for strawberry season!
- No bake- There is no baking involved in this recipe! No turning on the oven for this one which is perfect for those hot summer days.
- Time- this whole recipe takes under an hour from start to finish. All you will need to do is let it sit in the fridge to let the flavors come together and let the ladyfingers soften.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Granulated sugar- you will need ½ cup of granulated sugar for this recipe. The dessert will be sweet, but not too sweet. ½ cup of sugar is the perfect balance of sweetness for this recipe.
Ladyfingers- we used store-bought ladyfingers, but homemade ladyfingers will work amazing for this recipe!
Strawberry jam- you can use your favorite strawberry jam for this or make your own! You can also use strawberry compote or strawberry sauce.
Freeze-dried strawberries- do not use dried strawberries, only freeze-dried strawberries!
Vanilla extract- adds extra flavor. You can use vanilla bean extract or pure vanilla extract for better flavor!
Strawberries- wash your strawberries really well and dry them with paper towels. Then cut them in halves.
Milk- I used whole milk to dip the ladyfingers in. You can use your favorite milk for this.
Instructions
In a large mixing bowl, add the mascarpone cheese, vanilla extract, and sugar, and mix with an electric hand mixer until well combined.
Add the cold heavy cream and mix until the mixture thickens.
Add the strawberry jam and ground freeze-dried strawberries and mix until well combined.
Dip the ladyfingers quickly in the milk (1-2 seconds) and lay them in an even layer in the 10.5-inch x 7.5-inch baking pan.
Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
Add another layer of the dipped ladyfingers and top it with the remaining mascarpone mixture. Smooth it out with an offset spatula.
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours.
Sprinkle strawberry powder (from 1 cup of ground freeze-dried strawberries) on top of the tiramisu and top it with sliced strawberries. Serve and enjoy.
Expert Tips
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Avoid overmixing the cream. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix the cream just until it reaches soft peaks, then gently fold it into the other ingredients.
- Soak ladyfingers briefly. Dip each ladyfinger in milk for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in syrup and maintain their structure in the tiramisu.
- Select fresh, ripe strawberries for the best flavor and texture. Avoid using overripe or underripe berries, as they can affect the overall quality of your tiramisu.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you make this dessert with the best quality ingredients that you can find and afford. The quality of the ingredients is what makes this dessert delish.
Faq's
To prevent your dessert from becoming soggy, make sure that you dip your ladyfingers in the milk for 1-2 seconds and do not soak it for a few seconds.
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
No! This no bake tiramisu is made with no eggs and no coffee. It does contain eggs in the ladyfingers though.
Storing
Store this dessert in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing
To freeze tiramisu, start by making sure you allow it to chill completely in the fridge. Put it in a container that won't let air in. You can use plastic wrap or foil to cover it tightly. This keeps ice from forming on top.
Then, put the container in the freezer. It's best to eat the tiramisu within a month. When you want to eat it, take it out of the freezer and let it sit in the fridge for a few hours.
This helps it thaw slowly and keeps it tasting good. Once it's soft enough, you can enjoy your frozen tiramisu!
Make it in advance
To make this tiramisu ahead: follow the recipe, then cover tightly and refrigerate for up to 24 hours.
This method allows flavors to meld, softens ladyfingers, and ensures a chilled dessert. It saves time and reduces stress when hosting, letting you focus on other preparations.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the ladyfingers with gluten-free ladyfingers.
Cream cheese- if you can't find mascarpone cheese, you can use cream cheese instead.
Variations
Fruit- you can switch the strawberries with other berries of your choice and make this into a berry tiramisu like blueberry or raspberry tiramisu.
Strawberry compote- finish your strawberry tiramisu with a generous layer of homemade strawberry compote for an extra burst of fresh fruit flavor.
Chocolate-dipped strawberries- top your tiramisu with chocolate-dipped strawberries for an elegant and indulgent touch.
Strawberry balsamic reduction- drizzle a strawberry balsamic reduction over the tiramisu for a sophisticated sweet and tangy contrast.
Strawberry crumble topping- sprinkle a crunchy strawberry crumble made with freeze-dried strawberries and butter cookies for added texture.
Zest- add 1 teaspoon of lemon zest or orange zest to the mascarpone cream for extra flavor and aroma.
Strawberry syrup- instead of dipping the ladyfingers in milk, create a strawberry syrup by blending fresh strawberries with sugar and a splash of water for dipping the ladyfingers.
Equipment
More tiramisu recipes
Easy tiramisu cups- These individual tiramisu cups are an easy twist on the classic dessert, made with layers of creamy mascarpone, ladyfingers, and cocoa powder, this makes the perfect dessert!
Tiramisu cake with mascarpone cream- This tiramisu cake is made with genoise cake layers soaked with espresso and filled with creamy and silky mascarpone cream, then topped with plenty of cocoa powder.
Easy eggless tiramisu- This easy tiramisu is made with coffee-soaked ladyfingers, easy eggless mascarpone cream, and topped with cocoa powder!
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If you tried this recipe
📖 Recipe
The BEST Strawberry Tiramisu (No Coffee)
Ingredients
- 1 lbs Mascarpone cheese room temp
- 2 cups Heavy cream cold
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ⅓ cup Strawberry jam
- 2 cups Freeze dried strawberries plus more for the top
- 1 ½ cups Strawberries
- 27 Ladyfingers
- 1 cup Milk
Instructions
- In a large mixing bowl, add the mascarpone cheese, vanilla extract, and sugar, and mix with an electric hand mixer until well combined.
- Add the cold heavy cream and mix until the mixture thickens.
- Add the strawberry jam and ground freeze-dried strawberries and mix until well combined.
- Dip the ladyfingers quickly in the milk (1-2 seconds) and lay them in an even layer in the 10.5-inch x 7.5-inch baking pan.
- Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula.
- Add another layer of the dipped ladyfingers and top it with the remaining mascarpone mixture. Smooth it out with an offset spatula.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours.
- Sprinkle strawberry powder (from 1 cup of ground freeze-dried strawberries) on top of the tiramisu and top it with sliced strawberries. Serve and enjoy.
Notes
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Avoid overmixing the cream. Overmixing can lead to a grainy texture and affect the overall consistency of your tiramisu. Mix the cream just until it reaches soft peaks, then gently fold it into the other ingredients.
- Soak ladyfingers briefly. Dip each ladyfinger in milk for just 1-2 seconds. Over-soaking can lead to a soggy tiramisu, while under-soaking results in a dry texture.
- Choose the right ladyfingers. Look for Italian savoiardi biscuits, which are dry and crisp. These will hold up better when soaked in syrup and maintain their structure in the tiramisu.
- Select fresh, ripe strawberries for the best flavor and texture. Avoid using overripe or underripe berries, as they can affect the overall quality of your tiramisu.
- Allow proper chilling time. Refrigerate your tiramisu for at least 4-6 hours, or preferably overnight. This allows the flavors to meld and the dessert to set properly, resulting in cleaner slices and a more cohesive taste.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you make this dessert with the best quality ingredients that you can find and afford. The quality of the ingredients is what makes this dessert delish.
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