This post may contain affiliate links. Read my disclosure policy.
The strawberry tiramisu is layered with soft ladyfingers dipped in homemade strawberry syrup and filled with a creamy mascarpone mixture infused with that same syrup. The result is a chilled, no-bake, coffee-free dessert that's perfect for summer gatherings, BBQs, and parties.
Strawberry Tiramisu Highlights
- Homemade Strawberry Syrup - I make a quick syrup from fresh strawberries (frozen works too!) instead of store-bought jam. It's sweet, tangy, and naturally colorful-no artificial dyes or coloring in this dessert!
- No Coffee, No Alcohol - Completely kid-friendly and perfect for anyone who wants a lighter, fruity dessert instead of the classic coffee version. Your family will also love my strawberry blueberry cake and strawberry coffee cake.
- Creamy but Not Heavy - The mascarpone filling is whipped with heavy cream for that cloud-like texture, and the strawberry syrup keeps it refreshing.
- Perfect Make-Ahead Summer Dessert - I always make mine the night before-you need those 6+ hours in the fridge to chill the strawberry tiramisu, let the flavors mingle, and help the layers set beautifully. Similar to blueberry tiramisu, it's my go-to for summer picnics, Mother's Day, Easter, and bridal showers. It's colorful, cold, and absolutely photogenic.
How To Make Strawberry Tiramisu
- Note: This is a recipe overview with helpful step-by-step photos. The ingredient amounts and the complete instructions are at the bottom of the post (scroll down).
- Gather your ingredients. This photo shows everything you need:
- Make Strawberry Syrup - In a saucepan, heat strawberries and water, mashing gently. Once bubbling, simmer 2 minutes, then strain to remove seeds and pulp. Return juice to pan, stir in sugar and lemon juice, and simmer 4-5 minutes until slightly thickened. Chill completely, then measure 1 cup for the filling.
- Make Mascarpone Cream Filling - Beat cold mascarpone, heavy cream, powdered sugar, 1 cup chilled strawberry syrup, and vanilla until thick and stiff peaks form.
- Assemble Strawberry Tiramisu - Quickly dip ladyfingers in strawberry syrup, layer in a 9×13 dish, and spread with half the cream. Repeat with remaining ladyfingers and cream. Pipe dollops of cream on top, cover, and refrigerate at least 6 hours or overnight. Top with fresh strawberries before serving.
Strawberry Tiramisu
The strawberry tiramisu is layered with soft ladyfingers dipped in homemade strawberry syrup and filled with a creamy mascarpone mixture infused with that same syrup. The result is a chilled, no-bake, coffee-free dessert that's perfect for summer gatherings, BBQs, and parties.
Ingredients
Strawberry syrup
- 5 cups strawberries fresh or frozen (about 2 lbs)
- ¾ cup water
- 1 ¼ cup granulated sugar
- 2 tablespoons lemon juice
Mascarpone filling
- 2 ½ cups heavy whipping cream
- 16 ounces mascarpone cheese
- 1 cup powdered sugar
- 1 cup strawberry syrup (from above)
- 1 teaspoon vanilla extract
Assembly
- 40 ladyfinger cookies about 2 packages
- Strawberry slices for garnish
Instructions
For the strawberry syrup
- Add the strawberries and water to a medium saucepan and set over medium-high heat. Use a potato masher to gently crush the berries as they heat up. Once the mixture starts to bubble, reduce the heat to medium-low and let it simmer for about 2 more minutes.
- Remove from the heat and pour the mixture through a fine mesh strainer to remove the seeds and pulp.
- Return the smooth strawberry juice to the saucepan, stir in the sugar and lemon juice, and bring it to a gentle boil. Let it simmer for 4-5 minutes until slightly thickened.
- Transfer the syrup to a container and refrigerate until completely chilled. Measure out 1 cup of the syrup to use in the mascarpone filling.
For the mascarpone cream
- In a large mixing bowl, combine the cold mascarpone, heavy cream, powdered sugar, 1 cup of the chilled strawberry syrup, and vanilla extract. Beat with a hand mixer on medium-high speed until the mixture becomes thick and holds stiff peaks. Set aside.
Assemble the strawberry tiramisu
- Quickly dip each ladyfinger into the strawberry syrup and arrange in a single layer in the bottom of a 9x13 inch dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Transfer the remaining filling to a piping bag with a large round tip and pipe in dollops evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours, or overnight, until the tiramisu is set and the flavors have melded.
- Before serving, top with fresh sliced strawberries if desired. Slice and enjoy!
Notes
- Don't Over-Soak the Ladyfingers - A quick dip in syrup is all you need; otherwise they'll get soggy and lose structure.
- Chill the Mascarpone Filling Bowl - I pop the mixing bowl in the fridge for 10 minutes before whipping-it helps the cream whip faster and stay thick.
- Taste Your Syrup - Strawberries vary in sweetness. If your syrup tastes too tart, add a bit more sugar before cooling.
- Layer Neatly for Prettier Slices - Align the ladyfingers so your knife cuts through cleanly when serving.
- Pipe the Top Layer - I always use a piping bag for the final layer of cream (refer to my step-by-step photos above the recipe card)-it makes the strawberry tiramisu look like it came from a bakery without extra effort.
- Double the Syrup for Drizzling - It doesn't hurt to make extra syrup and drizzle it over each slice right before serving for a glossy, fancy presentation.
- Serve strawberry tiramisu with extra sliced strawberries, raspberries, or blueberries for a colorful platter. Adding a little fresh mint on top gives it that "garden party" look.
Storage & Make Ahead Tips
- Storage - Keep covered in the fridge for up to 3 days.
- Freezing - Freeze in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.
- Make-Ahead - Assemble fully and chill for at least 6 hours (or overnight) before serving for best texture.
Nutrition
Nutrition Information
Strawberry Tiramisu
Amount per Serving
Calories
612
% Daily Value*
Fat
38
g
58
%
Saturated Fat
23
g
144
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
175
mg
58
%
Sodium
90
mg
4
%
Potassium
184
mg
5
%
Carbohydrates
60
g
20
%
Fiber
2
g
8
%
Sugar
35
g
39
%
Protein
8
g
16
%
Vitamin A
1469
IU
29
%
Vitamin C
37
mg
45
%
Calcium
113
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
OMG! I made this a couple of nights ago as a trial run for a big neighborhood Labor Day party this weekend and my family loved it! I love that it's all made with fresh strawberries, it's an amazing dessert that feels almost refreshing. Will definitely double the ercipe and make it again this weekend for our party!
Doubling it for the party is such a good call, Judy! I hope you had the BEST time this weekend!! 🙂
I made this for a family cookout. It was amazing!!
I’m so glad it was a hit, Sarah! 🙂
I don’t even like strawberries, but I am gonna make this. It looks and sounds AMAZING!!! For me it’s a texture thing and since you make a strawberry syrup with the fresh strawberries I think this may work for me I cannot wait to try this!!! My family will be so happy, they all love strawberries
Hi Cindy! Even a non-strawberry fan will love this — that’s the power of syrupy goodness!! 🙂