Strawberry Tiramisu: A Fresh, No-Bake Twist on the Classic Italian Dessert

By Jason Griffith, ChefManiac.com

If you’re anything like me, you associate tiramisu with coffee, cocoa, and cold winter evenings. It’s the perfect rich, comforting dessert. But what happens when the sun is shining and you want that elegant, creamy texture without the heavy flavors?

Enter the Strawberry Tiramisu. This recipe takes the foundational elements we all adore—the velvety mascarpone cream and the liqueur-soaked ladyfingers—and swaps out the traditional coffee for the vibrant, sweet flavor of fresh strawberries and a homemade jam. It’s light, bright, and the absolute perfect centerpiece for any spring or summer gathering. Best of all? It’s completely no-bake, requiring only a little time and a lot of patience while it chills to perfection.

Why I Love This Recipe

I’m a huge fan of classic recipes, but I’m even more passionate about finding ways to put a fresh, seasonal spin on them. This Strawberry Tiramisu is pure seasonal magic.

• No Oven Required: When the weather is warm, the last thing I want is to turn on the oven. This is a chilling-only dessert, making it perfect for summer entertaining.
• Vibrant, Balanced Flavor: The sweetness of the homemade strawberry jam is perfectly balanced by the slight tang of the lemon juice in the mascarpone cream. It’s not overly heavy or saccharine—it’s just right.
• Showstopper Presentation: The layers of pink, white, and red are stunning, especially when finished with a dusting of freeze-dried strawberry powder. It looks incredibly impressive, yet the assembly is surprisingly simple.

Ingredients

This recipe is broken down into three main components: the jam, the syrup, and the filling.

For the Strawberry Jam:

Ingredient	Measurement	Notes
Quartered Strawberries	4 cups (600g)	Use ripe, flavorful strawberries.
Granulated Sugar	1 cup (200g)	Helps thicken the jam and preserve flavor.
Lemon Juice	4 tablespoons	Essential for pectin activation and balancing sweetness.

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For the Strawberry Syrup:

Ingredient	Measurement	Notes
Strawberry Jam	⅓ cup	Use the jam you prepared above.
Strawberry Liqueur	1 cup	Optional swap: Strawberry juice, orange juice, or Grand Marnier.

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For the Mascarpone Filling:

Ingredient	Measurement	Notes
Mascarpone Cheese	2 cups (452g)	Must be softened to blend easily.
Powdered Sugar	½ cup (62.5g), divided	Sifting ensures a smooth cream.
Lemon Juice	3 tablespoons (45ml)	Adds a necessary bright, tangy note.
Pure Vanilla Extract	1 teaspoon	Enhances the overall flavor profile.
Heavy Whipping Cream	1¾ cups (420ml)	Must be very cold for proper whipping.

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To Assemble & Finish:

Ingredient	Measurement	Notes
Chopped Fresh Strawberries	¾ cup (112g)	Used inside the layers.
Ladyfinger Cookies	28	Approximately two packs of firm, dry ladyfingers.
Heavy Cream (for topping)	½ cup	For whipping and garnishing (optional).
Freeze-Dried Strawberries	1 cup (28g)	Pulverized for the beautiful pink dusting.

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Swaps and Notes

• Liqueur: If you prefer a non-alcoholic version, swap the strawberry liqueur for strawberry juice or orange juice. Grand Marnier provides a nice citrus depth if you don’t mind the alcohol.
• Ladyfingers: Use the crisp, dry type (Savoiardi) over the soft sponge cake type. They hold up better to the soaking process.
• Make Ahead: The homemade jam can be made up to a week in advance and stored in the refrigerator.

Instructions: How to Make Strawberry Tiramisu

1. Make the Strawberry Jam

1. In a medium saucepan, combine the quartered strawberries, granulated sugar, and 4 tablespoons of lemon juice.
2. Cook over medium-high heat, stirring occasionally. Once the mixture reaches a full boil, reduce the heat to medium-low and continue cooking.
3. Cook until the jam is dark and thickened. It should register between 200∘F and 220∘F on a thermometer. If it starts to stick, reduce the heat further.
4. Remove from heat and allow to cool. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least a few hours, or until fully chilled.

2. Prepare the Mascarpone Filling

1. In a large bowl, use a hand mixer or stand mixer to beat the mascarpone cheese with ¼ cup of the powdered sugar, lemon juice, and vanilla extract until the mixture is completely smooth and creamy.
2. In a separate, very cold bowl, whip the cold heavy cream with the remaining ¼ cup of powdered sugar until soft, slightly stiff peaks form.
3. Using a spatula, gently fold half of the whipped cream into the mascarpone mixture until just combined. Then, fold in the remaining whipped cream until the mixture is light, fluffy, and uniform. Do not overmix.

3. Prepare the Strawberry Syrup

1. In a shallow dish, combine the ⅓ cup of prepared strawberry jam with the 1 cup of strawberry liqueur (or your chosen substitute) and mix until well combined. Set aside.

4. Assemble the Tiramisu

1. Select a 9×9-inch pan, an 8×10 dish, or a similar-sized serving dish.
2. Dip each ladyfinger into the strawberry syrup for only about 1-2 seconds per side—you want them soaked but not soggy. Layer these soaked ladyfingers across the bottom of the pan.
3. Evenly spread half of the mascarpone filling over the layer of ladyfingers.
4. Drizzle ½ cup of the remaining strawberry jam over the mascarpone layer. (If your jam is too thick to drizzle, warm it slightly or thin it with a tablespoon of water or liqueur.)
5. Sprinkle the ¾ cup of chopped fresh strawberries over the jam.
6. Create a second layer by dipping and placing the remaining ladyfingers on top of the strawberries.
7. Spread the remaining mascarpone filling over the second layer of ladyfingers.
8. Cover the dish tightly with plastic wrap and refrigerate overnight (at least 8 hours). The chilling time is crucial for the flavors to meld and the tiramisu to set.

5. Before Serving

1. Optional: Whip the remaining ½ cup of heavy cream until stiff peaks form and pipe or spread it onto the top of the chilled tiramisu.
2. Pulse the 1 cup of freeze-dried strawberries in a food processor until it forms a fine powder. Sift this pink powder generously over the top of the tiramisu.
3. Garnish with fresh strawberry slices if desired, then slice and serve.

Tips for Success

• Temperature is Key: Ensure your heavy whipping cream is ice cold before you start whipping. Cold cream whips faster and achieves stiffer peaks, which keeps your mascarpone filling light.
• Mascarpone Technique: Beat the mascarpone only until smooth. Once you fold in the whipped cream, use a gentle hand. Overmixing the final filling can cause it to become thin or grainy.
• Ladyfinger Soaking Time: Be quick! The goal is to moisten the outside and interior without turning the cookie to mush. A quick dip in and out is all it needs.
• The Freeze-Dried Powder: This step is truly what takes the presentation over the top. The flavor is intense and it adds that beautiful, professional dusting of color. Don’t skip it!

Serving Suggestions and Pairings

This Strawberry Tiramisu is the perfect conclusion to a lighter dinner. I recommend pairing it with:

• A Crisp White Wine: A glass of chilled Prosecco or a dry Rosé.
• A Refreshing Drink: If you’re looking for something non-alcoholic, a glass of iced Lemonade or a sparkling water with lime.
• Savory Appetizers: Start your meal with something like a simple Baked Brie Appetizer to balance the sweet finish.

Nutritional Information Per Serving (Estimate based on 12 servings)

Component	Estimate
Calories	350-400 kcal
Total Fat	25-30g
Saturated Fat	15-20g
Sugars	30-35g

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Note: This is an estimated value and can vary based on the specific brands and measurements used.

Storage and Leftover Tips

This dessert stores beautifully.

• Refrigeration: The Strawberry Tiramisu will keep well, covered tightly with plastic wrap, in the refrigerator for up to 3 days. In fact, it often tastes even better on the second day once the flavors have fully married.
• Freezing: I do not recommend freezing this recipe. The mascarpone cream and the soaked ladyfingers can change texture when thawed, becoming watery or grainy.

More No-Bake Desserts You Will Love

If you appreciate a quick, easy, and no-oven-required dessert, you’re in the right place. Give these other favorites a try:

• This Pumpkin Delight Dessert is My Favorite No-Bake Fall Treat
• This No-Bake Oreo Cream Pie is My Favorite Quick Dessert Hack
• This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist
• How This Unicorn Poke Cake Became My Favorite Party Trick (Okay, this one uses the oven for the cake base, but the assembly is all fun and no-bake layers!)
• These Chocolate Chip Cookie Dough Brownie Bombs are My Favorite Sweet Obsession

Final Thoughts

The Strawberry Tiramisu is a masterclass in elegant simplicity. It’s an easy-to-make classic that truly captures the essence of fresh, summer flavor. Give it a try for your next party—you won’t regret the reaction it gets when you set it down on the table.

Did you try this recipe? Let me know in the comments below what liqueur or juice you used for your syrup!