Strawberry Tiramisu, or Erdbeer Tiramisu, is a delightful no-bake dessert that offers a light and fruity take on the classic Italian favorite. Layers of strawberry-soaked ladyfingers and a velvety mascarpone cream come together in this refreshing treat, ideal for spring and summer gatherings. With its vibrant flavor and elegant presentation, it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This strawberry tiramisu is a beautiful fusion of creamy richness and fresh fruit. Unlike the traditional coffee-flavored version, this one uses a bright strawberry puree to soak the ladyfingers, creating a dessert that’s sweet, tangy, and perfect for warmer months. It requires no baking and minimal prep, making it a practical yet impressive choice for dinner parties, birthdays, or picnics.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

ladyfingers (savoiardi)
mascarpone cheese
heavy cream (cold)
powdered sugar
vanilla extract
fresh strawberries, hulled and halved
lemon juice
sugar (for strawberry sauce)
extra strawberries for garnish

Directions

In a saucepan, combine 300 g of the fresh strawberries with lemon juice and 3 tablespoons of sugar. Simmer over medium heat for 8–10 minutes, until the berries soften and release their juices.
Blend the mixture into a smooth puree using a blender or immersion blender. Let it cool to room temperature.
In a large bowl, beat the cold heavy cream until stiff peaks form.
In a separate bowl, whisk together the mascarpone, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully incorporated and creamy.
Spread a thin layer of the mascarpone cream at the bottom of a serving dish.
Quickly dip each ladyfinger into the cooled strawberry puree and arrange a single layer over the cream.
Spread half of the remaining mascarpone cream over the ladyfingers.
Repeat the dipping and layering process with the remaining ladyfingers and mascarpone cream.
Swirl a few spoonfuls of the remaining strawberry puree on top and garnish with fresh strawberry slices.
Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld.

Servings and timing

Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 8 servings
Calories: Approximately 310 kcal per serving

Variations

Mixed Berry Tiramisu: Blend raspberries or blueberries with strawberries for a mixed berry twist.
Alcohol-Infused: Add a splash of limoncello or strawberry liqueur to the puree for an adult version.
Chocolate Twist: Sprinkle a layer of shaved dark chocolate between layers for added richness.
Gluten-Free: Use gluten-free ladyfingers or sponge cake.
Mini Servings: Assemble the tiramisu in individual glasses or jars for portable single servings.

Storage/Reheating

Strawberry tiramisu should be stored covered in the refrigerator and consumed within 3 days. As it is a no-bake, cream-based dessert, it should not be reheated. The flavor and texture improve as it sits, making it an excellent make-ahead option.

FAQs

Can I use frozen strawberries?

Yes, frozen strawberries can be used for the puree. Thaw them fully and drain excess liquid before simmering.

Do I have to use mascarpone cheese?

Mascarpone is ideal for authentic flavor and texture, but you can substitute with a mixture of cream cheese and heavy cream if needed.

Can I make this dessert in advance?

Yes, it’s actually better when made a day ahead as it allows the flavors to develop and the layers to set.

How long should I soak the ladyfingers?

Dip the ladyfingers quickly—1–2 seconds is enough. Over-soaking will make them soggy.

What type of dish is best for assembly?

Use a rectangular or square baking dish (8×8 or similar) with high sides to allow for layering.

Is it necessary to strain the strawberry puree?

Not required, but you can strain it for a smoother texture if desired.

Can I add gelatin for firmness?

It’s not necessary, but a small amount of gelatin can be added to the mascarpone mixture if you want a firmer set for slicing.

Can I reduce the sugar?

Yes, you can adjust the amount of sugar in both the strawberry sauce and the mascarpone cream to taste.

Will this freeze well?

Freezing is not recommended, as the texture of the cream and ladyfingers may be affected after thawing.

Is this recipe suitable for children?

Absolutely—just omit any liqueur additions for a kid-friendly dessert.

Conclusion

Strawberry Tiramisu is a fresh and elegant twist on a beloved classic that’s ideal for spring and summer. With its layers of juicy strawberry puree, pillowy mascarpone cream, and soft ladyfingers, it delivers a perfect balance of sweetness and tang. Easy to prepare and even easier to enjoy, this dessert is a seasonal favorite you’ll return to again and again.

Strawberry Tiramisu (Erdbeer Tiramisu)

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A refreshing, no-bake twist on the classic Italian tiramisu featuring layers of ladyfingers soaked in strawberry puree and rich mascarpone cream. Light, fruity, and creamy—ideal for warm weather entertaining.

Author: Mari
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4 hours 25 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: German-Italian Fusion
Diet: Vegetarian

Instructions

In a saucepan over medium heat, combine 300 g strawberries, lemon juice, and 3 tbsp sugar. Simmer for 8–10 minutes until softened.
Blend the strawberry mixture into a smooth puree and let it cool completely.
In a large mixing bowl, beat cold heavy cream until stiff peaks form.
In a separate bowl, whisk mascarpone, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Spread a thin layer of mascarpone cream on the bottom of your serving dish.
Quickly dip ladyfingers into the cooled strawberry puree and arrange a single layer over the cream.
Spread half of the remaining mascarpone cream over the ladyfingers.
Repeat with a second layer of dipped ladyfingers followed by the rest of the cream.
Swirl some reserved strawberry puree over the top and garnish with fresh strawberries.
Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

Use firm, ripe strawberries for the best flavor and texture.
For a stronger berry flavor, add a splash of strawberry liqueur to the puree.
Can be made a day in advance—flavors deepen beautifully overnight.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 90mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 90mg