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Strawberry Tiramisu is my favorite when I want something pretty that’s easy to serve. Layers of rich mascarpone cream and strawberry-soaked ladyfingers create the perfect no-bake dessert. The berry flavor tastes fresh and bright while the cream stays velvety smooth. You’ll be making this for every gathering once you try it.
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I make it for summer BBQs, dinner parties, and potlucks because it’s a showstopper dessert that tastes better after sitting overnight in the fridge. It’s perfect for spring gatherings, holiday tables at Christmas and Easter, and Mother’s Day when you want something elegant and refreshing. It keeps covered in the fridge for up to 3 days, or you can freeze it for about 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Tiramisu with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each layer so you end up with a dessert that’s creamy, fruity, and totally worth the wait.
Make the Strawberry Syrup
Combine half of your strawberries with the sugar, Cointreau (if using), and a pinch of salt in a medium saucepan. I like using this strawberry huller to make prepping the berries quick and waste-free.
Cook over medium heat, stirring until the sugar dissolves, then cover and let it simmer for about 10 minutes. You’ll see the strawberries break down into a thick, juicy sauce that smells incredible.
Strain and Chill
Pour the mixture through a fine-mesh strainer into a heatproof bowl to catch the solids, then stir in the water. I use a fine-mesh strainer to remove all the seeds and pulp for the smoothest syrup.
Pop it in the fridge to chill completely while you make the cream.
Whip Up the Mascarpone Mixture
Mix the mascarpone and vanilla in a large mixing bowl until it’s smooth and creamy. In another bowl, beat the heavy cream and powdered sugar with an electric mixer on medium speed for 5 to 8 minutes, so stiff peaks form.
This hand mixer quickly whips cream and gives me full control over the texture. Gently fold the whipped cream into the mascarpone so they’re combined and fluffy.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Layer the Ladyfingers
Quickly dip half the ladyfingers into the chilled strawberry syrup, coating all sides but not letting them get soggy. Arrange them in a single layer in a 9×9-inch baking dish, trimming any that don’t fit. You want full coverage with no gaps.
Build the Layers
Spread half the mascarpone mixture evenly over the layers of ladyfingers, then scatter half your fresh sliced strawberries on top. I always use my offset spatula to spread the cream smoothly and evenly without disturbing the ladyfingers underneath.
Repeat with the remaining syrup-dipped ladyfingers, mascarpone cream, and strawberries. Cover with plastic wrap and refrigerate for at least 8 hours or overnight so the flavors meld and the ladyfingers soften completely.
Finish and Serve
Right before serving, top with extra fresh strawberries and a light dusting of powdered sugar. It’ll look like a bakery-perfect dessert and taste even better.
If you’re bringing it to a party or potluck, an insulated casserole carrier keeps it cold during transport so the mascarpone stays firm and creamy. You can also layer it in dessert cups with lids for easy serving at gatherings or to send home as party favors.
Strawberry Tiramisu
Equipment
Ingredients
- 1½ pounds fresh strawberries hulled and sliced
- 2 tablespoons sugar
- 1 tablespoon Cointreau optional
- 1 Pinch sea salt
- ½ cup water
- 8 ounces mascarpone cheese at room temperature
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup powdered sugar sift if lumpy
- 20–24 ladyfingers
Instructions
- In a medium saucepan, combine half of the strawberries, sugar, Cointreau (if using), and a pinch of salt. Cook over medium heat, stirring until the sugar dissolves. Cover and simmer for about 10 minutes, stirring occasionally, until the strawberries break down into a juicy sauce.1½ pounds fresh strawberries, 2 tablespoons sugar, 1 tablespoon Cointreau, 1 Pinch sea salt
- Strain the mixture through a fine-mesh sieve into a heatproof bowl to remove solids. Stir in the water, then refrigerate until chilled.½ cup water
- In a large bowl, mix mascarpone and vanilla until smooth.8 ounces mascarpone cheese, ½ teaspoon vanilla extract
- In a separate bowl, beat the cream and powdered sugar with a mixer on medium speed for 5–8 minutes, or until soft to medium peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.1 cup heavy whipping cream, ½ cup powdered sugar
- Quickly dip half the ladyfingers into the chilled strawberry syrup, coating them on all sides. Arrange in a single layer in a 9×9-inch (or similar) dish, trimming if needed.20–24 ladyfingers
- Spread half the mascarpone mixture evenly over the ladyfingers. Top with half the fresh sliced strawberries. Repeat with the remaining ladyfingers, mascarpone mixture, and strawberries. Cover and refrigerate for at least 8 hours or overnight for best flavor.
- Just before serving, top with extra strawberries and a dusting of powdered sugar.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Keep leftovers covered in the fridge for up to 3 days. The mascarpone stays creamy, and the strawberries retain their flavor, though the ladyfingers will continue to soften the longer they sit.
For longer storage, cover the dish tightly with plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Store it in airtight freezer containers if you’re portioning individual servings, making it easy to grab just what you need without thawing the whole dish. Airtight freezer-safe glass containers keep the mascarpone fresh and prevent freezer burn for months.
What to Serve With Strawberry Tiramisu
I love serving this after grilled chicken, pasta primavera, or any light main course since the tiramisu is so rich and creamy. It pairs beautifully with coffee, espresso, or a chilled fruit-infused sparkling drink for something special.
Fresh berries on top add extra brightness and color. The dessert is already plenty creamy, so whipped cream is optional and best used sparingly if you add it. A few shortbread cookies or biscotti on the side give you that perfect crunchy contrast.
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