Luscious Strawberry Tiramisu

Looking for a fun twist on a classic Italian dessert? As someone who loves making traditional tiramisu, I’ve learned that sometimes changing things up leads to happy surprises in the kitchen. After trying different variations over the years (and dealing with plenty of recipe fails!), I finally cracked the code on this strawberry version that’s become a favorite at our family gatherings.

This strawberry tiramisu keeps everything you love about the original – those soft layers of coffee-soaked ladyfingers and creamy mascarpone – but adds a fresh, fruity spin that’s perfect when you want something a little different. Plus, it’s surprisingly easy to put together, even if you’ve never made tiramisu before.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this tiramisu, and you’ll want to look for bright red berries that are ripe but still firm. The best strawberries for this dessert are medium-sized ones that are fully red without any white or green patches near the stem, as these will give you the sweetest flavor. If you’re making this out of peak strawberry season, look for strawberries labeled “day neutral” or “ever-bearing” at your grocery store – they tend to be more flavorful than the standard varieties when out of season. Just avoid using frozen strawberries for this recipe, as they’ll release too much liquid and make your tiramisu soggy.

Options for Substitutions

While some ingredients are essential for this twist on classic tiramisu, there are several ways you can adjust the recipe to work with what you have:

• Ladyfingers: These cookies (savoiardi) are pretty important for the classic tiramisu texture, but in a pinch, you can use pound cake sliced into fingers or plain sponge cake cut into strips.
• Mascarpone: This is a key ingredient that’s hard to replace perfectly, but you can mix 8 oz cream cheese with 1/4 cup heavy cream as a substitute. The flavor will be slightly different, but still tasty.
• Heavy cream: Regular whipping cream works just fine here. Just avoid using half-and-half as it won’t whip up properly.
• Strawberries: Feel free to experiment with other berries! Raspberries or a mix of berries work great. If using frozen berries, thaw and drain them well first.
• Orange/lemon juice: These are interchangeable – use whatever citrus you have. Even lime juice works, though it will give a slightly different flavor.

Watch Out for These Mistakes While Making

The biggest challenge when making strawberry tiramisu is getting the right consistency of the mascarpone mixture – overbeating can quickly turn it grainy or curdled, so mix until just combined and fold in the whipped cream gently.

Another common mistake is soaking the ladyfingers too long in the strawberry syrup – a quick 2-3 second dip is all you need, as they’ll continue to absorb moisture while the dessert sets, and oversoaked cookies will make your tiramisu mushy.

Temperature control is crucial: make sure your mascarpone is at room temperature before mixing (but not too warm), and always keep your heavy cream cold until whipping – this ensures the best texture and helps everything blend smoothly.

For the perfect set, give your tiramisu at least 4 hours in the refrigerator, though overnight is even better, and avoid the temptation to add extra liquid to the fruit syrup as this can make the dessert too wet.

What to Serve With Strawberry Tiramisu?

This fresh take on classic tiramisu is perfect on its own, but there are some nice ways to make it even more special! A shot of espresso served on the side gives a nod to traditional tiramisu while complementing the sweet strawberry flavors. For a morning or afternoon treat, pair it with a cup of Earl Grey tea or a creamy cappuccino – the citrus and coffee notes work really well with the berries and mascarpone. If you’re serving this for dessert after dinner, a small glass of prosecco or dessert wine like Moscato d’Asti makes for a lovely Italian-inspired finish to your meal.

Storage Instructions

Chill: This strawberry tiramisu needs at least 4 hours in the fridge to set properly, but overnight is even better! The flavors meld together beautifully and the texture becomes perfectly creamy. Keep it covered with plastic wrap or in an airtight container.

Keep: Your tiramisu will stay fresh in the refrigerator for up to 3 days. The ladyfingers might soften more over time, but the taste will still be amazing. Just keep in mind that the fresh strawberries on top might not look their best after the first day.

Make Ahead: Want to prep this dessert in advance? You can make the entire tiramisu up to 24 hours before serving – just wait to add the fresh strawberry decoration on top until right before serving. This makes it perfect for dinner parties or special occasions!

Preparation Time	20-30 minutes
Cooking Time	0-10 minutes
Total Time	240-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

For the strawberry syrup:

• 6 oz strawberries (stems removed)
• 1/4 cup water
• 1 tbsp orange juice or lemon juice
• 1/4 cup sugar

For the mascarpone cream filling:

• 2/3 cup mascarpone cheese
• 2 tbsp sugar
• 2/3 cup heavy cream (double cream)

For layering and assembly:

• 12 ladyfingers (savoiardi biscuits)
• 4 oz strawberries (for filling)
• About 2 additional strawberries (for garnish on top)

Step 1: Make the Strawberry Syrup

• 6 oz strawberries (stems removed)
• 1/4 cup water
• 1 tbsp orange juice or lemon juice
• 1/4 cup sugar

Roughly chop the strawberries and place them in a small pan along with the water, orange juice (or lemon juice), and sugar.

Bring the mixture to a simmer, stirring occasionally.

Once simmering, allow it to cook for a couple of minutes.

Then, mash the strawberries to a pulp.

Remove from heat, set aside to cool, and strain the mixture to obtain a bright strawberry syrup.

You can make this ahead and store it sealed in the fridge or in a cool place.

Step 2: Prepare the Cream and Mascarpone Mixture

• whipped cream (quantity not specified in ingredients)
• mascarpone (quantity not specified in ingredients)
• additional sugar (quantity not specified, for mascarpone mixture)

In a medium-large bowl, whip the cream until it forms firm peaks.

In a separate bowl, beat together the mascarpone and sugar until the mixture is smooth and glossy.

Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate the airy texture.

I like to use a spatula to fold gently and keep everything as light as possible.

Step 3: Assemble the First Layer

• strawberry syrup (from Step 1)
• ladyfinger cookies (quantity not specified in ingredients)

Pour the cooled strawberry syrup (from Step 1) into a shallow dish wide enough for a ladyfinger.

Dip one ladyfinger at a time into the strawberry syrup, turning quickly to coat both sides but without soaking.

Place dipped ladyfingers in a dish that fits a single layer of 6 cookies, about 2 inches (5 cm) deep.

Repeat with more cookies to complete the layer.

If the cookies didn’t absorb much syrup, drizzle over a little extra syrup.

Step 4: Layer the Mascarpone Mixture and Strawberries

• mascarpone mixture (from Step 2)
• fresh strawberries (quantity not specified, for layering; if using leftover from original 6 oz, specify amount)

Dot half of the mascarpone mixture (from Step 2) over the ladyfinger layer from Step 3, then gently spread it to cover without breaking the cookies or mixing in any syrup.

Slice fresh strawberries relatively thinly and layer them over the mascarpone to cover completely, overlapping if needed for thorough coverage.

I always try to overlap the slices a bit for a more vibrant look and flavor.

Step 5: Finish Layering and Chill

• strawberry syrup (from Step 1)
• remaining ladyfinger cookies
• mascarpone mixture (from Step 2)

Dip the remaining ladyfinger cookies in the strawberry syrup (from Step 1) as before and layer them over the sliced strawberries.

Top with the rest of the mascarpone mixture (from Step 2), spreading gently to cover the entire surface.

Cover the dish and chill for at least 4 hours or overnight to allow the dessert to fully set and develop flavors.

For an even silkier texture, I like to let it chill overnight if I have the time.

Step 6: Decorate and Serve

When ready to serve, uncover the chilled dessert and decorate the top with a few thin slices of fresh strawberry.

Serve cold and enjoy your beautifully layered strawberry tiramisu.