Name: Strawberry Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian Inspired
Ingredients: 1 1/2 pounds fresh strawberries, sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1 package ladyfinger biscuits; 8 ounces mascarpone cheese; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract

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I make this Strawberry Tiramisu when I want a dessert that feels light, fresh, and a little bit special. It’s a fruity twist on the classic tiramisu, swapping coffee for juicy strawberries while keeping that creamy, layered comfort I love so much.

Why You’ll Love This Recipe

I love this recipe because it’s no-bake, elegant, and perfect for warm weather. I like how the strawberries add brightness and balance the rich mascarpone cream. I also enjoy how it looks impressive while being surprisingly easy to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh strawberries
granulated sugar
lemon juice
ladyfinger biscuits
mascarpone cheese
heavy cream
powdered sugar
vanilla extract

Directions

I start by slicing the strawberries and tossing them with granulated sugar and lemon juice. I let them sit until they release their juices and become slightly syrupy. While they rest, I whip the heavy cream until soft peaks form. In a separate bowl, I mix the mascarpone, powdered sugar, and vanilla until smooth, then gently fold in the whipped cream.

I dip the ladyfingers briefly into the strawberry juices, making sure they’re moist but not soggy. I layer the soaked ladyfingers in a dish, spread a layer of mascarpone cream over them, then add a layer of strawberries. I repeat the layers until everything is used, finishing with cream and strawberries on top. I refrigerate the tiramisu for several hours so it can fully set.

Servings and timing

This dessert serves about 6 to 8 people. I usually spend around 20 minutes assembling it and allow at least 4 hours of chilling time. I like preparing it the day before serving so the flavors have time to blend.

Variations

I sometimes add a layer of sliced bananas for extra sweetness. When I want a richer flavor, I drizzle a little strawberry liqueur or orange juice over the ladyfingers. I’ve also made this with mixed berries, which works beautifully.

storage/reheating

I store Strawberry Tiramisu covered in the refrigerator for up to 3 days. I don’t reheat it, and I always serve it chilled straight from the fridge.

FAQs

Can I make Strawberry Tiramisu ahead of time?

I often make it a day in advance because it sets better and tastes even nicer.

Do I need to cook the strawberries?

I don’t cook them; I just macerate them with sugar so they soften and release juice.

Can I use frozen strawberries?

I can use frozen strawberries if they’re fully thawed and well drained, though fresh gives the best texture.

What can I use instead of mascarpone?

I sometimes use a mix of cream cheese and heavy cream if mascarpone isn’t available.

Is this dessert very sweet?

I find it balanced and not overly sweet, especially with the lemon juice cutting through the cream.

Conclusion

I keep this Strawberry Tiramisu in my dessert rotation because it’s fresh, creamy, and effortless. I like how it turns simple ingredients into a beautiful layered dessert that feels perfect for gatherings, celebrations, or anytime I want something light and comforting.