On a balmy summer evening last June, I took a leisurely walk through the farmers’ market in my hometown. A kindly strawberry farmer handed me a tray of plump, ruby-colored berries, his eyes lighting up as he suggested making something special.

Later that week, during a visit to my old book club in the nursing home, conversation turned to childhood desserts. My friend Mabel sighed about her grandmother’s version of tiramisu, rich and classic. Inspired, I decided to blend tradition with summer freshness. At home, I simmered strawberries into a jammy sauce—sweet, tangy, and vibrant.

Next came delicate layers of ladyfingers soaked in that strawberry syrup, followed by airy mascarpone cream whipped to velvety perfection. As I spooned it into glasses for the club, from one loving hand to another, I felt the joy of sharing something new, yet deeply nostalgic.

There were smiles, shared spoons, and memories drifting through the afternoon sun. That night I realized: Strawberry Tiramisu isn’t just dessert. It’s a gentle nod to old favorites, refreshed by bright berries and warm friendship.

Short Description

Strawberry Tiramisu is a no-bake layered dessert featuring strawberry sauce–soaked ladyfingers and creamy mascarpone filling—a fruity, elegant twist on a classic Italian treat.

Key Ingredients

For the Strawberry Sauce

14 oz (400 g) fresh strawberries, hulled and chopped
¼ cup (50 g) granulated sugar
1 tablespoon lemon juice
2 tablespoons water

For the Mascarpone Filling

16 oz (450 g) cold mascarpone cheese
⅓ cup (40 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) cold heavy whipping cream

For Assembly

⅓ cup (80 g) strawberry sauce for dipping ladyfingers
7 oz (200 g) ladyfingers, trimmed as needed
Remaining strawberry sauce plus fresh strawberries for garnish

Tools Needed

Saucepan
Electric mixer
Large mixing bowl
Shallow dish for dipping ladyfingers
8×8-inch pan or individual serving glasses
Spatula and whisk

Cooking Instructions

Step 1: Make Strawberry Sauce
Combine strawberries, sugar, lemon juice, and water in a saucepan over medium heat. Cook, stirring occasionally, for about 8–10 minutes until berries break down and syrup thickens. Let cool to room temperature.

Step 2: Prepare Mascarpone Filling
In a mixing bowl, beat cold mascarpone cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip cold cream to soft peaks, then gently fold into mascarpone until light and airy.

Step 3: Dip Ladyfingers
Pour ⅓ cup cooled strawberry sauce into a shallow dish. Quickly dip each ladyfinger until lightly moistened but not soggy.

Step 4: Layer the Dessert
Arrange a single layer of dipped ladyfingers in your serving dish. Spoon and spread half of the mascarpone filling evenly on top.

Step 5: Add Strawberry Layer
Drizzle or spoon half of the remaining strawberry sauce over the mascarpone layer.

Step 6: Repeat Layers
Add another layer of dipped ladyfingers, followed by the rest of mascarpone filling and strawberry sauce.

Step 7: Chill Before Serving
Cover and refrigerate for at least 4 hours or overnight for best flavor and set—mascarpone should be firm and ladyfingers slightly soft.

Step 8: Garnish and Serve
Just before serving, top with fresh strawberries. Optionally, dust with powdered sugar or finely grate frozen berries for extra color.

Why You’ll Love This Recipe

Flavor Explosion: Bright strawberry notes paired with sweet cream offer a balanced, refreshing finish.

Quick and Elegant: No baking required, assemble in under 30 minutes for an impressive dessert.

Versatile Presentation: Serve in a large dish or stylish individual glasses—perfect for gatherings.

Make-Ahead Friendly: Assembles ahead, making it a stress-free treat for parties.

Light and Refreshing: Cooler and brighter than classic tiramisu—ideal for summer entertaining.

Mistakes to Avoid & Solutions

Soggy Ladyfingers:
Tip: Dip briefly—just until moist. Timing matters, too long, and they collapse.

Lumpy Filling:
Solution: Ensure mascarpone and heavy cream are cold before whipping for smooth results.

Watery Sauce:
Solution: Simmer strawberry sauce long enough to reduce liquid, then cool before assembly.

Cream Separation:
Fix: Whip mascarpone mixture gently—no overmixing; follow with soft-peak whipped cream.

Weak Flavor:
Tip: Stir in 1 tsp lemon zest into the mascarpone for extra brightness if strawberries are mild.

Serving and Pairing Suggestions

Serve chilled baton or in elegant dessert cups

Pair with sparkling rosé, Prosecco, or iced herbal tea

Offer fresh berries or a mint garnish on the side

Ideal for brunches, bridal showers, or summer dinner parties

Elegant buffet style—layered dessert bar with assorted toppings

Storage and Serving Tips

Storage: Keep covered in the refrigerator for up to 3 days

Serve Cold: Let it sit 5 minutes out of the fridge before serving

Don’t Freeze: Texture changes and cream may separate

Prep Ahead: Make it the night before—strata blend beautifully overnight

FAQs

1. Can I use frozen strawberries?
Yes, thaw and drain first, then simmer until you reach the right sauce consistency.

2. Is mascarpone required?
Yes, for authentic texture. For a lighter twist, try part cream cheese, but flavor will shift.

3. Can I add layers of fresh fruit?
Absolutely, sliced strawberries or raspberries add visual appeal and freshness.

4. How far ahead can I assemble it?
Assemble up to 24 hours in advance. Refrigerate to let flavors meld and textures soften.

5. Can I make it dairy-free?
Use coconut cream whipped well and dairy-free cheese, though flavor and texture will differ.

Tips & Tricks

Use good-quality mascarpone for best texture

Chill mixing bowls and beaters for cream to whip faster

Heat strawberry sauce slowly—too hot causes strawberries to lose texture

Press layers gently when assembling for even texture

Add a sprinkle of crushed pistachios for crunch and color

Recipe Variations

Mixed Berry Tiramisu
Use half strawberries, half raspberries or blueberries. Simmer berries together for vibrant flavor and color.

Lemon-Strawberry Tiramisu
Add 1 tsp lemon zest to the sauce and ¼ tsp to the mascarpone cream for a citrusy punch.

Chocolate Strawberry Tiramisu
Sprinkle 2 tablespoons of finely grated dark chocolate between layers for a touch of indulgence.

Mini Parfait Version
Alternate layers in small cups: ladyfinger, cream, sauce, garnish with whipped cream and a berry on top.

Final Thoughts

Strawberry Tiramisu feels like a fresh breeze through old memories, soft mascarpone, just-sweet cream, and ribbons of fruity sauce all wrapped in tender ladyfingers. It reminds me of afternoons spent chatting with Mabel at the nursing home or casual brunches with neighborhood friends under the shade of old oak trees.

I hope each spoonful brings you that same warmth, that feeling of blending tradition, summer sweetness, and genuine connection. Here’s to plain joy served in layers, and shared smiles over something beautiful made with heart.

Strawberry Tiramisu

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Strawberry Sauce
14 oz (400 g) fresh strawberries, hulled and chopped
¼ cup (50 g) granulated sugar
1 tablespoon lemon juice
2 tablespoons water
For the Mascarpone Filling
16 oz (450 g) cold mascarpone cheese
⅓ cup (40 g) powdered sugar
1 teaspoon vanilla extract
1 cup (240 ml) cold heavy whipping cream
For Assembly
⅓ cup (80 g) strawberry sauce for dipping ladyfingers
7 oz (200 g) ladyfingers, trimmed as needed
Remaining strawberry sauce plus fresh strawberries for garnish

Instructions

Step 1: Make the Sauce
Simmer strawberries, sugar, lemon juice, and water over medium heat for 8–10 minutes until thickened. Cool completely.

Step 2: Make Mascarpone Filling
Beat mascarpone, powdered sugar, and vanilla until smooth. Whip cream to soft peaks and fold into mascarpone.

Step 3: Dip Ladyfingers
Pour ⅓ cup cooled sauce into a shallow dish. Lightly dip ladyfingers—don’t soak.

Step 4: First Layer
Arrange dipped ladyfingers in dish. Spread half the mascarpone cream on top.

Step 5: Add Sauce
Spoon half of the remaining strawberry sauce over the cream layer.

Step 6: Repeat
Add another layer of dipped ladyfingers, then the rest of the mascarpone and sauce.

Step 7: Chill
Cover and refrigerate 4 hours or overnight until set.

Step 8: Garnish
Top with fresh strawberries before serving. Optional: dust with powdered sugar.