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.
Table of Contents
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
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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.
Servings 12 slices
Calories 612kcal
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 9×13 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
Calories: 612kcal | Carbohydrates: 60g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 175mg | Sodium: 90mg | Potassium: 184mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1469IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 2mg
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