Strawberry Tiramisu

A fresh, no-bake strawberry tiramisu that’s creamy, fruity, and perfect for summer gatherings or easy treats.

Prep Time 20

Chilling time: 3+ hours 3 20

Total Time 19

Course Dessert

Cuisine italian-inspired

Calories 350 kcal

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

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.
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.
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.
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.
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.

Use ripe, juicy strawberries for best flavor.
Can be made ahead and tastes better after chilling overnight.
Substitute ladyfingers with sponge cake or vanilla wafers if needed.
For a vegan version, swap mascarpone and cream with plant-based alternatives.

Keyword strawberry tiramisu