Easy Strawberry Tiramisu – Fresh, Creamy, and No Oven Needed

Strawberry Tiramisu is the springtime twist on the beloved classic you didn’t know you needed—until now. If you’re a fan of creamy desserts, love strawberries, or just want a break from the usual chocolate-heavy treats, this one’s for you. This no-bake beauty swaps the espresso and cocoa of traditional tiramisu for juicy strawberries, tangy mascarpone, and soft ladyfingers dipped in strawberry puree.

Whether you’re making dessert for Easter, Mother’s Day, or a weekend “just because,” Strawberry Tiramisu brings a touch of elegance without hours of effort. Plus, it’s a surefire crowd-pleaser—even for the pickiest of eaters. If your family isn’t a fan of coffee-based desserts, this fruity spin is a total lifesaver. Let’s face it—when something looks this good and tastes like sunshine, how can you say no? With simple ingredients and step-by-step instructions, this Strawberry Tiramisu recipe just might become your new favorite dessert.

Table of Contents

What is Strawberry Tiramisu?

Strawberry Tiramisu is a fruity, no-bake dessert made by layering sweet mascarpone cream and Italian ladyfingers soaked in fresh strawberry puree. Unlike the traditional version that leans heavily on espresso and cocoa, this recipe goes all in on berry bliss. It’s like if tiramisu and strawberry shortcake had a love child—light, refreshing, and indulgent in all the right ways.

You’ve still got those signature fluffy layers, but instead of coffee liqueur, there’s a sweet strawberry sauce, a set gelatin layer for extra wow-factor, and a top dressed with beautifully sliced berries. It’s ideal for spring and summer gatherings, baby showers, or any moment you want to impress without turning on the oven. Think of it as the feel-good dessert that doesn’t require a pastry degree or stress-sweat. If you’ve tried our Strawberry Cheesecake Cake or Caramel Apple Dessert Cups, this is right up your alley—but with a fruit-forward flair.

Reasons to Try Strawberry Tiramisu

Okay, besides the fact that Strawberry Tiramisu is absolutely gorgeous and sounds fancy when you say it out loud, there are a few more reasons you’ll fall hard for this dessert. First, it’s no-bake. That means no ovens, no sweating, and definitely no fighting for kitchen space during big holidays. Second, it’s flexible—use fresh or frozen strawberries depending on what you’ve got. Third, it keeps well and actually gets better after chilling overnight, so it’s a great make-ahead option (hellooo, stress-free hosting).

Fourth, kids and adults alike love it. If your family is tired of chocolate-heavy desserts or has a coffee aversion, this hits that creamy-sweet spot without caffeine. Finally, it’s a showstopper on the table. Those thinly sliced berries on top? Magazine-cover worthy. And if you’re already dreaming of other strawberry-forward creations, be sure to check out this Strawberry Custard Tart or these Strawberry Crunch Cookies.

Ingredients Needed to Make Strawberry Tiramisu

• Strawberry Gelatin Layer:
  • 1 lb strawberries (fresh or frozen, thawed if frozen)
  • ⅓ to ½ cup granulated sugar (adjust to sweetness)
  • ¼ cup cold water
  • ¾ tablespoon unflavored gelatin
• Strawberry Sauce for Dipping:
  • 1 lb strawberries (again, fresh or thawed)
  • ¼ cup sugar
  • ½ cup cold water
• Tiramisu Layers:
  • 14 oz Italian ladyfingers (savoiardi, not soft ones!)
  • 6 egg yolks
  • ¾ cup granulated sugar (divided)
  • ½ cup half-and-half (a blend of milk + cream)
  • 1½ lbs mascarpone cheese (at room temperature)
  • 1–2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 1 lb fresh strawberries, thinly sliced (for topping)

Instructions to Make Strawberry Tiramisu

This step-by-step Strawberry Tiramisu guide walks you through every layer—literally. Grab a 13×9-inch dish, and let’s build something delicious.

Step 1: Bloom the Gelatin

Start by pouring ¼ cup of cold water into a large bowl. Sprinkle the unflavored gelatin over it and let it sit for 5 minutes to soften. This is called “blooming” the gelatin, and it’s the secret to that delicate, jiggly strawberry layer at the base. Don’t skip it—your tiramisu’s structure depends on this step.

Step 2: Make the Strawberry Gelatin Layer

Blend 1 lb of strawberries with ⅓ to ½ cup sugar until smooth. Pour the mixture into a saucepan and gently heat until it just begins to bubble—about 5 minutes. Pour the hot mixture over the bloomed gelatin and whisk until it’s completely dissolved. Now pour this into the bottom of your baking dish and refrigerate for about an hour, or until it sets. Go do laundry. Or scroll Instagram. It’s set-and-forget.

Step 3: Make the Strawberry Sauce for Dipping

While the gelatin chills, blend another pound of strawberries with ¼ cup sugar and ½ cup water. Pour this sauce into a shallow dish. This will be the berry bath for your ladyfingers. Try not to drink it with a straw.

Step 4: Make the Mascarpone Cream

In a large heatproof bowl, whisk 6 egg yolks with ¼ cup sugar and the half-and-half. Set the bowl over a small pot of simmering water (bain-marie style), and whisk constantly for about 10 minutes until thickened and cooked through. Set aside to cool.

Meanwhile, whip 1 cup heavy cream with 2–4 tablespoons of the remaining sugar until soft peaks form. In a separate bowl, mix the mascarpone cheese with the remaining sugar and vanilla extract. Once the egg custard has cooled, fold it into the mascarpone mixture. Then gently fold in the whipped cream. Congrats—you’ve just made a cloud.

Step 5: Assemble the Layers

Make sure the strawberry gelatin base is set. Then quickly dip each ladyfinger into the strawberry sauce—just 2–3 seconds per side. Line them over the gelatin. Don’t over-soak, or you’ll have mush.

Spread half the mascarpone cream over the ladyfingers. Repeat with another dipped layer of ladyfingers and top with the remaining cream. Smooth the top and refrigerate for at least 6 hours or overnight. Overnight is best—it lets the flavors marry and the texture perfect itself.

Step 6: Decorate and Serve

Right before serving, top with thinly sliced fresh strawberries. Arrange them in an overlapping pattern for that Pinterest-worthy finish. A drizzle of leftover strawberry sauce? Chef’s kiss.

What to Serve with Strawberry Tiramisu

This fruity tiramisu stands beautifully on its own, but if you’re serving it at a gathering, you can easily pair it with other light and spring-friendly options. A glass of rosé or sparkling lemonade pairs well if you’re leaning festive. If you’re keeping things kid-friendly, serve it alongside Peach Pie Crumble Bars or Mini Cheesecakes with Salted Caramel. For a brunch twist, you can slice it smaller and offer it next to Easy Breakfast Potatoes or a fruit salad with mint and honey. Just steer clear of anything super chocolatey or heavy—it’ll steal the show from the star of the table.

Key Tips for Making Strawberry Tiramisu

1. Don’t oversoak your ladyfingers. A quick dunk is all they need. Any longer and they’ll disintegrate.
2. Use firm mascarpone. Room temp is great for blending, but make sure it’s not too warm or watery.
3. Let it chill overnight. The longer it sits, the better it gets. Trust the fridge.
4. Use quality strawberries. Sweet, ripe ones make a big difference—especially in the topping.
5. Get playful with garnish. Mint leaves, extra sauce, or white chocolate shavings can elevate the look.
6. Stick to savoiardi. Soft ladyfingers from the grocery store won’t hold up here—they’ll turn into pudding.

Storage and Reheating Tips for Strawberry Tiramisu

Here’s the good news: Strawberry Tiramisu stores like a dream. Keep it tightly covered in the fridge and it’ll last up to 3–4 days—though good luck keeping it that long. The flavors deepen as it sits, so it’s actually better on day two. As for reheating? Don’t. This is a chilled dessert. You want that cool, creamy bite every time. If you’ve got leftovers and you’re not ready to part with them, you can freeze individual portions (without the fresh strawberry topping) for up to 2 weeks. Just wrap tightly, thaw overnight in the fridge, and add fresh berries before serving. Need more dessert storage tips? Our Blueberry Lemon Heaven Dessert article covers freezer hacks like a pro.

FAQs

Can I use frozen strawberries?
Yes! Just make sure they’re fully thawed and drained so you don’t water down your layers.

What can I use instead of mascarpone?
Cream cheese is a possible sub, though it’ll be tangier and less rich. Blend with a bit of cream to get closer to the texture.

Is it safe to eat the egg yolks in the cream?
Totally. You’re cooking them gently over simmering water in the custard step—no raw eggs here.

Can I make this ahead?
Yes, and you should. It tastes even better after a full chill.

What if I don’t have gelatin?
You can skip the base layer and just start with ladyfingers—still delicious, just less structured.

Final Thoughts

If you’re looking for a dessert that feels elegant but doesn’t take a culinary degree to make, Strawberry Tiramisu is your girl. It’s fruity, creamy, make-ahead friendly, and a total showstopper on the table. From spring gatherings to lazy Sunday treats, it fits the bill every single time. And hey, if you’ve got a sweet tooth for more strawberry creations, our Best Strawberry Crackle Salad or Strawberry Cheesecake Cake are perfect next steps.

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