Strawberry Tiramisu: An Easy No Bake Summer Dessert

What Is Strawberry Tiramisu?

I have a confession: I was a little late to the strawberry tiramisu party. For years I stuck to the classic coffee and cocoa version, convinced nothing could top it.

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Then one sweltering July afternoon, a friend set a dish of pink, cream layered goodness on the picnic table, and my world shifted. Strawberry Tiramisu is exactly what you need when you crave a showstopper dessert without turning on the oven.

It swaps the bold espresso of a traditional Italian tiramisu recipe for sweet, sun ripened strawberries and a whisper of orange. The result is a light, fruit forward treat that still delivers that iconic creamy, spoonable texture.

This no bake strawberry tiramisu is a dream for busy home cooks and anyone who wants to prep dessert the day before a party.

It stacks tender ladyfinger cookies, a rich mascarpone filling, glossy strawberry preserves, and a mountain of fresh sliced strawberries into a 9×13 dish.

You chill it overnight, and the flavors meld into something that tastes like you labored all day, even though you only spent about 25 minutes actually working on it.

Every time I bring it to a summer potluck, someone asks for the recipe before they even finish their first bite. If you enjoy a fuss free no bake dessert, you might also love our no bake strawberry shortcake recipe.

For another delicious take, check out this no bake strawberry tiramisu from Delish.

What really sets this dessert apart is the orange liqueur kissed ladyfingers. They become soft and fragrant without turning mushy, creating the perfect bed for the creamy mascarpone layer. The whole thing comes together with eight simple ingredients you can grab at any supermarket.

It is a dessert that says summer, sunshine, and celebration, and once you make it, it will earn a permanent spot in your warm weather rotation.

Ingredient Notes

Before you start layering, let’s walk through each ingredient so your strawberry tiramisu turns out flawless. I have tested this recipe more times than I can count, and a few small choices make a big difference in the final result.

• Ladyfingers (Savoiardi): These crisp, finger shaped sponge cookies are the foundation of any tiramisu. You can find them in the cookie aisle of most major supermarkets, or order them online. No need to bake them first; they soak up the orange mixture perfectly.
• Mascarpone: This rich Italian cream cheese is what gives the filling its velvety texture. Make sure to let it come to room temperature before mixing, otherwise it can stay lumpy. If you can find an imported brand like Sterilgarda at an Italian deli, grab it, it really does take the filling to the next level.
• Heavy Whipping Cream: Use full fat chilled heavy cream. I pop the bowl and beaters in the freezer for 15 minutes before whipping; that’s my secret for reaching soft, billowy peaks fast.
• Powdered Sugar: Sifting the powdered sugar is non negotiable. Even tiny clumps can mar the silky filling, so sift it right before you mix it into the mascarpone.
• Fresh Strawberries: Please, use fresh here. Frozen strawberries release too much water as they thaw, and they will make your tiramisu soggy. You will need two full pounds, hulled and sliced.
• Strawberry Preserve: This is your flavor booster. I love using a full 13 ounce jar of a good quality preserve; it adds a concentrated strawberry punch that ties the layers together. A 12 ounce jar works too if that is what you have.
• Orange Juice: Fresh squeezed or a high quality bottled variety both get the job done. It brightens the strawberry flavor and balances the richness.
• Orange Liqueur: Cointreau is my first choice for its clean, fragrant orange blossom notes, but Triple Sec is a perfectly fine and more affordable swap. We will use part in the soaking liquid and drizzle the rest on top before chilling.

Here is a quick reference table with the exact amounts you will need to make 16 servings.

Variations and Additions

The beauty of this strawberry tiramisu is how flexible it can be while staying true to its character. Over the years I have played with a few swaps when the fridge or pantry needed a little creativity, and these are the ones I return to again and again.

Mascarpone substitute. In most supermarkets you should be able to find mascarpone without trouble. But if your store is sold out, or you simply prefer a tangier flavor, plain cream cheese steps in beautifully.

Even better, whip up your own quick blend: combine 16 ounces of full fat cream cheese with 1 stick (8 tablespoons) of softened unsalted butter, then beat with an electric mixer until it is completely smooth and creamy.

Use it exactly as you would the mascarpone in the filling. The result is a little firmer but just as delicious.

Change the citrus. While orange and strawberry are a classic pair, you can swap the orange juice and liqueur for lemon juice and a splash of limoncello for a brighter, tarter profile. I have also seen a version with lime and tequila that tastes like a strawberry margarita dessert, and honestly, it is a hit at backyard barbecues.

Make it non alcoholic. If you are serving kids or anyone avoiding alcohol, simply replace the liqueur with extra orange juice. I have done this many times and the result is still wonderfully fragrant.

You can also infuse the orange juice with a strip of orange zest for 10 minutes before mixing the soaking liquid for an extra layer of flavor.

Fruit swaps. When peaches are at their peak, a peach tiramisu with peach preserves and sliced ripe peaches is stunning. This fresh strawberry tiramisu recipe from Tastes Better From Scratch also plays with mixed berries, so feel free to throw in raspberries or blueberries if they are calling your name at the market.

How To Make Strawberry Tiramisu

This recipe comes together in about 25 minutes of active prep work, and then the refrigerator does the rest. I like to use a clear 9×13 inch glass baking dish so you can see those gorgeous layers when you bring it to the table. Grab your ingredients, and let’s walk through it step by step.

1. Prepare the filling. In a large bowl, combine 16 ounces of room temperature mascarpone with 1/3 cup sifted powdered sugar. Mix them together until they are well combined and smooth. In a separate bowl, whip 16 ounces of chilled heavy whipping cream until soft peaks form. When you lift the beaters, the cream should hold a gentle curl that falls over a bit. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. This is the luscious, cloudlike cream that will make each bite irresistible.
2. Make the soaking liquid. In a shallow bowl, stir together 1/2 cup of orange juice and 1/2 cup of the orange liqueur. Reserve the remaining 1/4 cup of liqueur for later.
3. Dip and layer the ladyfingers. Working quickly, dip each ladyfinger into the orange mixture. You want them wet on the outside but still firm enough to hold their shape; a fast one second dip on each side is plenty. Arrange the soaked ladyfingers in a single layer across the bottom of your 9×13 dish. Get them nice and snug.
4. Add the first cream and strawberry layers. Spread half of the mascarpone cream over the ladyfingers, smoothing it to the edges. Spoon half of the strawberry preserve on top and gently spread it into an even layer. Scatter half of your sliced fresh strawberries over the preserve.
5. Build the second layer. Repeat the process with another layer of soaked ladyfingers, then the remaining cream, then the remaining preserve, and finally the rest of the sliced strawberries. At this point the dish will be full of beautiful, vibrant color.
6. Finish and chill. Drizzle the reserved 1/4 cup of orange liqueur over the top. Cover the dish tightly with plastic wrap and slide it into the refrigerator. Let it chill for at least 2 hours, though I almost always make it the night before. Overnight chilling lets the ladyfingers soften into a cake like texture and gives all those flavors time to become best friends.

When you are ready to serve, you can dust the top with a little extra sifted powdered sugar or arrange a few perfect strawberry slices right in the center. Bring the whole dish to the table and let everyone scoop out their own generous helping.

Recipe Success Tips

Over many summers and many, many batches of strawberry tiramisu, I have collected a handful of tricks that consistently deliver the creamiest, most impressive result. These little details are what turn a good dessert into a great one.

• Give it time. Great tiramisu cannot be rushed. Those hours in the fridge are not just about chilling, they are about melding. The difference between a two hour wait and an overnight rest is noticeable. If you can, make this the day before you plan to serve it. You will be rewarded with cleaner slices and deeper flavor.
• Dip quickly. The ladyfingers should be moist, not waterlogged. When they soak too long, they disintegrate and you lose that delicate layered structure. Think of it as a quick kiss in the orange bath, flip, and place immediately.
• Keep the cream cold. A chilled bowl, cold beaters, and ice cold heavy cream are your best friends. Warm cream fights you and never whips up as lofty. I stick my metal mixing bowl in the freezer while I hull the strawberries, and it makes a world of difference.
• Choose ripe, sweet strawberries. The quality of your strawberries is on full display here. Taste one before you slice the whole batch. If they are a little underripe, the dessert will be tart instead of luscious. When strawberries are at their peak, you barely need the preserve to carry the flavor, but I still use it for that jammy depth.

For the fluffiest mascarpone cream possible, chill your mixing bowl and beaters for 15 minutes before you whip the heavy cream. It only takes a moment and makes the filling impossibly light.

Leftovers and Storage

Honestly, leftovers are rare in my house, but on the off chance you have a few portions left after the party, they store beautifully.

Refrigerate. Transfer any remaining tiramisu to an airtight container or cover the baking dish tightly with a second layer of plastic wrap. It will stay fresh and delicious in the fridge for up to 3 days. The flavors continue to develop, so day two is often even better than day one.

Freeze. For longer storage, strawberry tiramisu freezes surprisingly well. Wrap the dish, or individual portions, tightly in plastic wrap and then place it in a freezer safe container or zip top bag. It keeps for about a month in the freezer.

When you are ready to enjoy it again, thaw the dessert overnight in the refrigerator. Keep in mind that the texture of the fresh strawberries may soften a bit after freezing, but the taste remains wonderful.

I often make a double batch in the height of strawberry season and freeze one for an easy go to dessert later.

Frequently Asked Questions

Strawberry Tiramisu

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What Is Strawberry Tiramisu? I have a confession: I was a little late to the strawberry tiramisu party.

• Total Time: 2 hours 25 minutes
• Yield: 16 1x

Ingredients

Scale 1x2x3x

14 ounces ladyfingers
1/2 cup orange juice
3/4 cup orange liqueur, divided into (½ cup and ¼ cup), I prefer Cointreau but Triple Sec will work, too
16 ounces mascarpone, room temperature
16 ounces heavy whipping cream, chilled
1/3 cup powdered sugar, sifted
13 ounces strawberry preserve
32 ounces strawberries, hulled and sliced

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Instructions

PREPARE THE FILLING
1-In a large bowl, combine the room: In a large bowl, combine the room temperature mascarpone and powdered sugar. Mix them together until they are well combined.
2-In a separate bowl, whip the chilled: In a separate bowl, whip the chilled heavy whipping cream until soft peaks form.
3-Gently fold the whipped cream into the: Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

PREPARE SOAKING LIQUID
4-Combine the orange juice with ½ cup: Combine the orange juice with ½ cup of the orange liqueur. Stir well.

ASSEMBLE THE TIRAMISU
5-Quickly dip each ladyfinger into the soaking: Quickly dip each ladyfinger into the soaking liquid, ensuring they’re wet but not soggy.
6-Arrange a layer of the soaked ladyfingers: Arrange a layer of the soaked ladyfingers at the bottom of your serving dish.
7-Spread half of the mascarpone cream over: Spread half of the mascarpone cream over the ladyfingers.
8-Spread half of the strawberry preserve on: Spread half of the strawberry preserve on top of the cream.
9-Arrange half of the sliced strawberries on: Arrange half of the sliced strawberries on top of the preserve.
10-Repeat the process with another layer of: Repeat the process with another layer of soaked ladyfingers, cream, preserve, and strawberries.

FINISH AND CHILL
11-Drizzle the remaining ¼ cup of orange: Drizzle the remaining ¼ cup of orange liqueur over the top of the dessert.
12-Cover the dish with plastic wrap and: Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight if possible. This will allow the flavors to meld together and the ladyfingers to soften.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 25 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Calories: 444
• Fat: 25g
• Carbohydrates: 43g
• Protein: 6g