This delicious Strawberry Tiramisu is brimming with strawberry flavor! It has layers of fluffy ladyfingers dipped in strawberry syrup, topped with the creamy Mascarpone Filling, Strawberry Jam, and chopped strawberries.
This is a super easy dessert to make for summer, and it’s perfect because you don’t have to turn your oven on!
This tiramisu recipe doesn’t have any raw eggs, egg yolks, or coffee in it.
I am going to show you how to make this delicious Strawberry Tiramisu Recipe, which is a spin on the classic Italian dessert.
Just look at each delicious layer of this tiramisu!
What do you need to make Strawberry Tiramisu
The layers of this delicious Strawberry Tiramisu are:
- Ladyfingers dipped in Strawberry Syrup: the savoiardi cookies can be found at regular grocery stores or ordered online. They are dipped in the delicious syrup made with Strawberry Liqueur.
- Mascarpone filling: the mascarpone filling is made of mascarpone whipped with powdered sugar, lemon juice, and vanilla, folded with whipped cream. The whipped cream is made by simply whipping cream and powdered sugar together. It’s not overly sweet, it is very creamy, and the lemon juice adds just a very gentle tangy taste to the mascarpone mixture.
- Strawberry Jam: I am teaching you to make your own Strawberry Jam below, but feel free to get store-bought, it will be just as delicious!
- Fresh strawberries: chopped fresh strawberries in between the layers of this tiramisu really make this Italian classic with a fruity twist come to life.
- Freeze dried strawberry powder and whipped cream: to decorate the dessert, we sprinkle some freeze dried strawberry powder, and also pipe some freshly whipped cream on top.
First let’s start by making the Strawberry Jam together. Like I said, you can use store-bought. But making your own is also an option if you have tons of strawberries, or simply if you enjoy making jam.
Making jam is super easy and you only need a few ingredients: strawberries, lemon juice, and sugar.
Place all ingredients in a saucepan, and bring to a boil. Reduce the heat, and let the mixture cook until it reduces to a thick and dark jam, and the temperature should be between 200 and 220ºF.
If you don’t have a thermometer to temp the jam, simply cook it until very thick and dark in color.
Important tips on making Strawberry Jam:
- Don’t let it stick or burn, if it’s sticking to the bottom of the pan, either reduce the heat, or you are already done cooking it.
- You can use strawberry puree instead of chopped strawberries. Simply place the strawberries in a blender before cooking with the lemon juice and sugar.
- Stir the jam occasionally to avoid burning, sticking, and to ensure even cooking.
- Let the jam cool down completely before using.
To make the Mascarpone Filling, simply beat the mascarpone with powdered sugar, vanilla, and lemon juice. Set it aside. Then whip the heavy cream with powdered sugar until peaks form.
Next step is to fold together the mascarpone and whipped cream, until a very light and fluffy mixture comes together.
You can always use softened cream cheese instead of mascarpone. But have in mind that it won’t yield the same final texture, as the cream cheese is heavier and much denser than the mascarpone.
To make the Strawberry Syrup, simply mix the jam and the Strawberry Liqueur together.
If you can’t find strawberry liqueur, you can use another type of liqueur. Grand Marnier, which is orange liqueur is easier to find. To keep the tiramisu alcohol free, you can substitute the liqueur for strawberry juice, or orange juice.
How to assemble the Strawberry Tiramisu
To assemble the tiramisu, start by dipping each ladyfinger in the Strawberry Syrup.
Don’t let the cookies get soggy in the syrup. Simply dip them quickly to coat, remove them, and place each ladyfinger in the bottom of the baking pan next to each other.
Top the ladyfingers with half of the mascarpone mixture. Use an offset spatula to spread the mixture out evenly.
Follow by a generous layer of strawberry sauce. If the jam is too thick, add a bit of liqueur, juice, or water to dissolve it.
Now sprinkle chopped strawberries on top of the jam. It’s best if the strawberries are finely chopped.
Follow by another layer of dipped ladyfingers. Make sure to press gently when you place the ladyfingers on top of the strawberries, to make an even layer.
Top with the remaining mascarpone filling.
Now place the tiramisu in the fridge.
The following day, before serving, you can sift some freeze dried strawberry powder on top of the dessert. Also, top it with whipped cream, and fresh strawberries if desired.
Always let the tiramisu sit in the fridge at least overnight before serving. I let mine sit for two days before serving, the flavors were so amazing.
The ladyfingers really have a cake-like texture, followed by the delicious sweet jam, juicy strawberries, and creamy mascarpone filling. This dessert really is a dream!
This recipe will fit on a 8×8″ or 9×9″ pan, as well as a 11×6″.
I halved the recipe and was able to make one small 6×6″ pan of Strawberry Tiramisu, which turned out super cute, and was perfect for 2-3 people.
Variations to this Strawberry Tiramisu recipe:
- Add lemon zest, or orange zest to the mascarpone filling.
- You can add a couple teaspoons of balsamic vinegar to the Strawberry Syrup, the taste goes so well with the strawberries.
- Layer other fruits in the middle of the dessert, such as blackberries, blueberries, or cherries.
- Use a different type of liqueur for the syrup, or juice. Such as strawberry or orange juice, or orange liqueur.
- Top the tiramisu with jam instead of freeze dried strawberry powder.
If you like this recipe, here are some other recipes you might like:
- Limoncello Tiramisu
- Blackberry Icebox Cake
- Puff Pastry Pinwheels
- Strawberry Cream Cupcakes
- Strawberry Rhubarb Galette
If you make this recipe leave a comment below or tag me on instagram! I love hearing from you!
- 4 cups quartered strawberries 600 grams
- 1 cup granulated sugar 200 grams
- 4 tbsp lemon juice
- 1/3 cup strawberry jam
- 1 cup strawberry liqueur read notes for substitution
- 2 cups mascarpone cheese 452 grams
- 1/2 cup powdered sugar divided (62.5 grams)
- 3 tbsp lemon juice 45 ml
- 1 tsp pure vanilla extract
- 1 3/4 cup heavy whipping cream very cold, 420 ml
- 3/4 cup chopped strawberries 112 grams
- 28 ladyfinger cookies
For the top
- 1/2 cup whipping cream very cold
- 1 cup freeze dried strawberries 28 grams
- Add the chopped strawberries, sugar, and lemon juice to a saucepan.
- Cook the strawberries, stirring occasionally, at medium-high heat.
- When the strawberries come to a boil, turn the heat down and continue to cook at medium-low heat.
- Cook until a thermometer reads between 200 and 220ºF. The jam will be dark, and thick. If it starts to stick to the bottom of the pan, turn the heat down even lower.
- If you don’t have a thermometer, simply stop cooking them jam once it is dark, thick, and reduced.
- Remove the jam to a bowl, place a piece of plastic wrap directly on the surface of the jam, and let it cool down. Refrigerate for a couple of hours before using.
- In a large bowl, beat the mascarpone cheese with 1/4 cup of powdered sugar, the lemon juice, and the vanilla extract using an electric mixer, at medium speed. The mascarpone can be straight from the fridge, no need to let it become softened. Beat just until combined. Set aside.
- In another bowl, whip the cold heavy whipping cream with the remaining 1/4 cup of powdered sugar for 2 to 3 minutes, or until slightly stiff peaks form. Don’t over whip.
- Add half of the whipped cream to the mascarpone, and fold to combine.
- Then add the remaining half of the whipped cream, fold again.
- Mix the jam and the liqueur (or juice if substituting). Whisk until combined. Set aside.
- You can use strawberry juice, orange juice, or Grand Marnier instead of strawberry liqueur.
- I used a 9×9” pan. You can use a 8×8” pan, or a 11×6”. You can use smaller pans if you have more than one.
- Dip each ladyfinger in the Strawberry Syrup, and lay them on the bottom of the pan one next to the other.
- Top the ladyfingers with half of the Mascarpone Filling. Use a small offset spatula to spread the filling evenly.
- Drizzle about 1/2 cup of jam on top of the mascarpone. If the jam is too thick and not spreading easily, simply add a bit of water or strawberry liqueur until the jam has a spreading consistency.
- Sprinkle chopped strawberries evenly on top of the jam.
- Now make another layer of ladyfingers on top of the chopped strawberries.
- Dip each ladyfinger in the syrup, and place on top of the layered dessert. Push down gently on the cookies as you place them on top of the strawberries.
- Top the cookies with the remaining half of the Mascarpone Filling.
- Let the tiramisu sit in the fridge overnight.
- Before serving, make the whipped cream for the top. Simply whip the heavy cream for a couple of minutes at medium-high speed, or until stiff peaks form. Place it in a piping bag. This is optional, you only have to top the tiramisu with whipped cream if you wish to do so. You can get creative and do a different decoration.
- Pulse the freeze dried strawberries in a small food processor until they become a fine powder.
- Sift the freeze dried strawberry powder on top of the tiramisu. Pipe whipped cream around the edges, and top with fresh strawberries if desired.
- Slice and serve.
- This Strawberry Tiramisu will store well in the fridge for up to 3 days.