The Strawberry Tiramisu That Made Me Fall in Love

because who can say no to strawberries anyway?

Girl, let me spill the tea — this strawberry tiramisu wasn’t exactly planned.
One sunny afternoon, I was craving something creamy, fruity, and fresh as summer itself… but I was so not in the mood for turning on the oven or making a fancy dessert.
So I looked at what I had: fresh strawberries from the market, mascarpone in the fridge (honestly, I forgot why I even bought it), and ladyfingers I had stashed away.
And boom — this no-bake strawberry tiramisu was born.
Babe, let me tell you… it’s the kind of dessert that makes you say “I’ll just have a small spoon” — and then you’re halfway through the dish, telling yourself it’s fruit, so it’s basically healthy, right?

Why I Keep Coming Back to This Strawberry Tiramisu

It’s fresh, light, and so creamy you’ll wanna eat it straight from the bowl.
No oven. No drama. Just whip, layer, chill, and let the strawberries do their magic.
I’ve made it for potlucks, girls’ nights, and even just for myself after a long week — and it never disappoints.
One time, I made it for brunch with my besties, and girl… let’s just say it was gone before the coffee even finished brewing.
So yeah, this one’s personal.

What You’ll Need (aka your grocery love list)

1 lb fresh strawberries, sliced
2 tbsp sugar (to sweeten those juicy babes)
Juice of 1 lemon
1 cup cold heavy whipping cream
8 oz mascarpone cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 package ladyfingers (about 24)

Optional: extra strawberries for garnish, cocoa powder for a lil’ dusting, or mint leaves if you’re feeling fancy

Pro Tip from Maria: Don’t skimp on the lemon juice — it brightens the strawberries and makes the whole thing sing.

How to Make My Lazy Girl Strawberry Tiramisu

because we’re not here to stress.

1. Macerate those strawberries

Toss the sliced strawberries with sugar and lemon juice in a bowl. Let them sit for about 10–15 minutes, until they’re glossy and juicy — trust me, this step makes all the difference.

2. Whip up the creamy layer

Whip the cold heavy cream until it’s holding soft peaks (think fluffy clouds). In another bowl, beat together mascarpone, powdered sugar, and vanilla until smooth and dreamy. Gently fold in that whipped cream. Taste it — it’s the stuff of summer dreams.

3. Dip, layer, repeat

Quickly dip each ladyfinger into the strawberry juices — not for too long! You don’t want them turning to mush.
Lay a layer of dipped ladyfingers in your dish. Spread on half the creamy mixture. Top with half the juicy strawberries.
Repeat with another layer of ladyfingers, cream, and strawberries.

4. Chill out

Pop it in the fridge for at least 3 hours — yes, I know, it’s torture. But this chill time lets all the flavors marry and become besties.

5. Decorate like a diva

Top with extra strawberries, a sprinkle of cocoa powder if you’re feeling classic, or even a few mint leaves. You do you, babe.

Maria’s Tricks That Take It Next-Level

Use super ripe strawberries — the sweetness makes it pop.
Want it to look extra cute? Layer it in individual cups or jars for single-serve cuties.
Feeling boozy? Add a splash of limoncello to the strawberry juice. I did it once, and let’s just say… I’ll never make it without again.
Vegan friends coming over? Swap the heavy cream for coconut whipped cream and the mascarpone for a vegan version. I promise, it’s still dreamy.

FAQ (a.k.a stuff I learned the messy way)

Can I use frozen strawberries?

Yes! Just thaw them and drain off the extra liquid so it doesn’t get too watery.
I’ve done it in winter when fresh berries were just not it, and it still turned out delicious.

Can I make it ahead of time?

Absolutely. In fact, I think it gets better overnight. The ladyfingers get all soft and soaked up with those berry juices. So go ahead and make it the night before — you’ll be the hero of brunch.

How long does it last in the fridge?

It’ll be fine for up to 3 days — though let’s be real, it rarely survives more than 24 hours in my kitchen.
One time, I made a double batch thinking it would last me the whole weekend… and let’s just say I was wrong.

Can I skip the ladyfingers?

Well… they’re kind of the backbone of the tiramisu vibe.
But if you’re out, you could swap in sponge cake or even vanilla wafers. I tried it once when I was out of ladyfingers, and it still hit the spot.

What if I don’t have a mixer?

Been there!
You can whip the cream by hand with a whisk — just consider it your arm workout for the day.
Or recruit a friend to help out (bribery with extra strawberries totally works).

Maria’s Little Storytime

The first time I made this, I was actually trying to make a “grown-up” tiramisu for a friend’s birthday. But I was out of coffee and didn’t wanna do the whole espresso scene. So I thought, why not switch it up?
And girl, let me tell you… the minute I took that first bite, I was hooked.
It’s the kind of dessert that makes you close your eyes and go “Mmmm.”
Plus, I love that it’s totally no-bake — because who has time to turn on the oven in summer?
I even made it once for a picnic, layered in little mason jars, and it was such a hit. Everyone thought I was some fancy pastry chef — little did they know, it’s just me and my messy kitchen doing the most with what I’ve got.

Final Thoughts from Maria (and her sticky countertop)

If you’re still reading this, girl, I’m sending you the biggest virtual hug right now.
Honestly, this strawberry tiramisu is like my little love letter to summer — and to all of us who’d rather be dancing barefoot in the kitchen than stressing over a hot oven.
I swear, every bite feels like a sunny afternoon. Sweet, messy, and just so dang good.
So go ahead, grab those strawberries, get that cream going, and let’s do this. I’ll be over here licking the spoon and making another batch for tomorrow — because let’s be real, there’s no such thing as too much tiramisu.

With love,
Maria