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.

Course Dessert

Cuisine American, Italian

Keyword strawberry tiramisu

Prep Time 30

Chill Time 6

Total Time 30

Servings slices

Calories 612kcal

Author Julia

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

US Customary - Metric

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.

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