Strawberry Tiramisu: A No-Bake Summer Dessert with Citrus and Fresh Berries

Strawberry Tiramisu

Strawberry tiramisu is a no bake dessert that takes the classic Italian favorite in a brighter, fruitier direction. Instead of coffee and chocolate, this version layers fresh strawberries, a whipped mascarpone cream, and ladyfingers soaked in orange juice and orange liqueur. The result is cool, creamy, and just tangy enough to keep you coming back for one more spoonful.

This recipe makes 16 servings, and the hands on work takes about 25 minutes. After that, the dessert rests in the fridge for at least 2 hours, and overnight is even better.

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That makes it a smart choice when you are feeding a crowd and do not want to be cooking at the last minute. It is adapted from the easy strawberry tiramisu recipe by Maike Corbett at Cheerful Cook.

Each serving lands around 444 calories, with 43 grams of carbohydrates, 6 grams of protein, and 25 grams of fat, based on the source nutrition. If you like the sound of a chilled, layered dessert, you can also bookmark our no bake strawberry tiramisu recipe for the full walk through.

Ingredient Notes

Eight ingredients build this dessert, and a few small details decide how the finished layers turn out. Here is the full list, with notes on what to look for at the store.

Ladyfingers. You need 14 ounces, which is usually two standard packages. They sit in the cookie aisle of most supermarkets, and you can order them online if your local store does not carry them. They are the sponge that drinks up all of that orange flavor.

Mascarpone. This rich Italian cream cheese is the heart of the filling, and 16 ounces go into the bowl. Set it out ahead of time so it reaches room temperature before you start. Cold mascarpone can stay lumpy when you mix it, and those lumps are hard to smooth out once the whipped cream is folded in.

Heavy whipping cream. Chill 16 ounces well, and if you have room, chill the mixing bowl and the beaters too. Cold cream whips up fluffier and folds into the mascarpone more evenly.

Powdered sugar. Sift 1/3 cup before it goes anywhere near the cheese. A quick pass through a fine sieve keeps the filling silky instead of speckled with tiny clumps.

Strawberries. You need 32 ounces, which is about 2 pounds, hulled and sliced. Fresh berries are strongly recommended over frozen, especially in spring and summer when they are at their sweetest. They carry the whole dessert, so choose the best ones you can find.

Strawberry preserve. A 13 ounce jar gets spread between the layers as a flavor booster. If your store only carries a 12 ounce jar, that small difference will not change the character of the dessert.

Orange juice. Half a cup goes into the soaking liquid. Fresh squeezed orange juice gives the brightest flavor, and bottled juice is a perfectly fine shortcut when you are short on time.

Orange liqueur. You need 3/4 cup in total, divided into 1/2 cup for the soak and 1/4 cup to drizzle over the finished layers. Cointreau is the preferred bottle here, and Triple Sec is a more affordable substitute with a similar orange character.

One practical note before you start: measure the juice and the liqueur first. The ladyfingers go in and out of the soaking liquid fast, and you do not want to be measuring while they sit there getting soft.

Variations and Additions

If mascarpone is hard to find, plain cream cheese makes a dependable stand in. Beat 16 ounces of full fat cream cheese with 1 stick of softened unsalted butter until the mixture is creamy and smooth, then follow the rest of the recipe exactly as written.

The filling turns out slightly tangier, but it still tastes rich and holds its shape between the layers.

If you want to use the real thing, look for Sterilgarda mascarpone, an imported brand that is often sold at authentic Italian delicatessens. And if Cointreau is not in your cabinet, Triple Sec keeps the same orange note at a lower cost.

How To Make Strawberry Tiramisu

You do not need the oven for this one. Grab a large bowl, a second bowl for whipping, a hand mixer, and a 9×13 inch baking dish. From start to finish, the assembly takes about 25 minutes.

1. In a large bowl, combine the room temperature mascarpone and the sifted powdered sugar. Mix until they are well combined.
2. In a separate bowl, whip the chilled heavy whipping cream until soft peaks form.
3. Gently fold the whipped cream into the mascarpone mixture until everything is fully incorporated.
4. Combine the orange juice with 1/2 cup of the orange liqueur. Stir well.
5. Quickly dip each ladyfinger into the soaking liquid, making sure it is wet but not soggy.
6. Arrange a layer of the soaked ladyfingers across the bottom of your serving dish.
7. Spread half of the mascarpone cream over the ladyfingers.
8. Spread half of the strawberry preserve on top of the cream.
9. Arrange half of the sliced strawberries over the preserve.
10. Repeat the process with another layer of soaked ladyfingers, cream, preserve, and strawberries.
11. Drizzle the remaining 1/4 cup of orange liqueur over the top of the dessert.
12. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight if you can. That resting time lets the flavors meld and the ladyfingers soften all the way through.

Serve it cold, straight from the fridge. A light dusting of powdered sugar or a few extra sliced strawberries on top is all the garnish it needs.

Recipe Success Tips

Make it a day ahead. This is the single biggest upgrade you can give the dessert. An overnight rest lets the layers settle, the ladyfingers soften completely, and the orange and strawberry flavors blend into the cream instead of sitting on top of it.

Dip the ladyfingers quickly. They are thirsty, so a fast in and out dip gives you cookies that are moist but still hold their shape. Leave them soaking and you end up with a soft layer that cannot support the cream above it.

Keep the cream cold. Chilled heavy whipping cream whips faster and holds more air, and it folds into the mascarpone more smoothly. That trapped air is what makes each spoonful feel light instead of heavy.

Choose ripe, sweet strawberries. The berries are the headline here, so pick ones that smell sweet and taste juicy. Slicing them right before you assemble keeps them looking fresh in the finished dish.

Give this dessert a full night in the fridge. It costs you nothing, and the finished layers are far better for it.

Leftovers and Storage

Because the dessert is served cold, leftovers keep well. Store them in an airtight container in the refrigerator, where they stay good for up to 3 days.

If you want to keep it longer, the tiramisu freezes well. Wrap it tightly in plastic wrap, then place it in a freezer safe container or bag. It holds for about a month that way.

To serve from frozen, thaw it overnight in the refrigerator. The flavor stays good, though the texture can change a little after freezing, so a freshly made batch is still the best option when you are cooking for company.

A quick recap of the storage rules:

• Fridge: airtight container, up to 3 days.
• Freezer: wrapped tightly in plastic wrap inside a freezer safe container or bag, about 1 month.
• Thawing: overnight in the refrigerator.
• Heads up: the texture may change after freezing, but the taste stays good.

Even More Strawberry Desserts

If strawberries are your favorite part of summer baking, there are plenty more ideas to try once this tiramisu disappears. The original article points readers to a handful of favorites:

• German Strawberry Torte
• Strawberry Cheesecake Cookies
• White Chocolate Strawberry Mousse
• No bake Strawberry Cheesecake
• Strawberry Muffins with Streusel Topping

Closer to home, our no bake strawberry cream cheese pie is another chilled, spoonable dessert that comes together without turning on the oven. Both are the kind of make ahead sweets that let you enjoy your guests instead of hovering over the counter.

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Strawberry Tiramisu

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Strawberry Tiramisu Strawberry tiramisu is a no bake dessert that takes the classic Italian favorite in a brighter, fruitier direction. Instead of coffee and chocolate, this version layers fresh strawberries, a whipped mascarpone cream, and ladyfingers soaked in orange juice and orange liqueur.

• Total Time: 25 min
• Yield: 16 1x

Ingredients

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14 ounces ladyfingers
1/2 cup orange juice
3/4 cup orange liqueur, divided into 1/2 cup and 1/4 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

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.
4-Combine the orange juice with 1/2 cup: Combine the orange juice with 1/2 cup of the orange liqueur. Stir well.
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.
11-Drizzle the remaining 1/4 cup of orange: Drizzle the remaining 1/4 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.

• Prep Time: 25 min
• Method: no_cook

Nutrition

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