Skip to Content

Strawberry Tiramisu With A Twist

Strawberry Tiramisu is a fruity summer twist on the classic Italian Tiramisu recipe.

Imagine velvety texture of a delicate but flavorful strawberry mascarpone cream paired with layers of strawberry-infused sponge biscuits that simply melt in your mouth – pure delight!

There’s no coffee, no eggs and no alcohol so that everyone in the family can enjoy it, even the little ones!

strawberry tiramisu dusted with cocoa powder

You’ll also love how quickly and easily this strawberry tiramisu comes together with just a few simple ingredients.

What makes this Strawberry Tiramisu special is the intense flavor of fresh, strawberries paired with light tangyness of lemon.

This is a 100% no cook tiramisu so you’ll have the best reward with minimum effort.

The only regret you’ll have is that you haven’t made it sooner 🙂

Ingredients & Tools You’ll Need

ingredients for strawberry tiramisu
  • Savoiardi Cookies  – also known as ladyfingers. Choose the hard sugar coated lady fingers variety. They will soak up the most flavor without falling apart.
  • Mascarpone Cheese – one of the key ingredients for authentic Italian tiramisu. Its soft creamy consistency gives the unique taste to the dessert.
  • Whipping Cream – whipping cream makes strawberry tiramisu lighter and pairs perfectly with the strawberries.
  • Condensed Milk – we use it as a sweetener but also to give texture to the mascarpone cream.
  • Strawberries – use the fresh, preferably farmer’s market strawberries that have the brightest color, aroma and flavor. In this recipe we’ll be using them raw so it’s essential to buy them when they’re in season to have the most flavor. Flavorless strawberries will result in strawberry-less tiramisu.
  • Lemon – organic lemon with edible zest. In this recipe we are using both lemon juice to macerate the strawberries and give a depth of flavor and lemon zest for mascarpone cream.
  • Sugar –  to balance sweet and sour flavor in the macerated strawberries. Start with the amount indicated in the recipe below but feel free to add a tablespoon or few more if you like your desserts extra sweet.
  • Mint Leaves – fresh mint leaves are perfect for garnishing but you can also tear a few in the strawberry mix and let infuse before filtering the mix.
  • Strawberry Liqueur or Limoncello (optional) – for an extra kick of flavor. Omit completely if serving to the kids or alcohol-intollerant.
  • Coconuts flakes or cocoa powder for decorating (optional).
    See 4 different ways to decorate strawberry tiramisu after the recipe).

You will also need a 9×13 inch ceramic pan or deep dish (22x33cm).

Alternatively you can use an 8×8 inch dish (20x20cm). In this case you might have some leftover strawberry mascarpone cream which you can turn into individual servings just like these individual Tiramisu Cups.

Whichever dish size you choose, it should be at least 2.5 inch (6.5cm) deep.

How To Make Strawberry Tiramisu – Step By Step

Strawberry Tiramisu comes together quickly and easily with minimal prep of the main ingredients: strawberry mascarpone cream and strawberry juice from lemon macerated strawberries.

lemon juice, zest and strawberries

Lemon Juice & Zest

Zest lemon and squeeze the juice. Keep juice and zest apart.

Macerate Strawberries

macerating strawberries in lemon juice with sugar and mint leaves
  • Wash and pat dry the strawberries with paper towel. Cut in small pieces to help them release the most juice.
  • Mix diced strawberries in a bowl with sugar and lemon juice (about 1/3 cup) and fresh mint leaves slightly rubbed between your fingers.
  • Give everything a nice stir and let the strawberries macerate for at least 20-30 minutes. This time is necessary to help the sugar dissolve and let the strawberries release the most juice.

Strawberry Juice & Strawberry Puree

making strawberry puree

Strain the strawberries through a fine mesh strainer applying some pressure and mixing to get the most juice out. Ideally you can let them sit over a strainer for another 10 minutes.

Remove mint leaves from the remaining strawberry pieces. Don’t worry if you miss any. Blend strawberries until you get smooth strawberry puree. You can use it as is or do an optional step below.

OPTIONAL: pass the strawberry puree through a fine mesh sieve to remove any seeds. This will give your strawberry cream even and smooth look.

strawberry juice and strawberry puree

As a final result you should have about 1 1/2 cup strawberry juice and about the same amount of strawberry puree.

Mascarpone Cream

making mascarpone cream
  • In a large bowl add mascarpone cheese, whipping cream, condensed milk and lemon zest.
  • Whip on low speed until it starts to thicken just slightly, then increase the speed and whip until soft to medium peaks.

    TOP TIP: Be careful not to overbeat the cream mix or the cream will be dense!!
    Stop frequently to check the consistency. Once the peaks curl when the whisks are lifted without falling off immediately mascarpone cream is ready.
  • Using a spatula mix in the strawberry puree (sieved or unsieved to your choice). .

Assemble Strawberry Tiramisu

TOP TIP: Before you start assembling tiramisu place savoiardi cookies in the dish you’re planning to use to see how they fit. If needed cut the cookies to fit the dish. Do this before dipping them in the strawberry juice.

  • Dip savoiardi cookies in strawberry juice. Let them soak for 2 seconds and quickly remove.

EXTRA: add a shot of homemade strawberry liquor or limoncello to the strawberry juice for an extra kick of flavor.

assembling strawberry tiramisu
  • Cover the dish with a thin layer of strawberry mascarpone cream.
  • Place a layer of soaked savoiardi cookies.
  • Top with about half (or a little less) of all mascarpone cream.
    TOP TIP: use ice-cream scoop to distribute the cream. It helps create even layer and spread the cream easily.
assembling strawberry tiramisu
  • Add another layer of soaked savoiardi cookies.
    TOP TIP: if you have any leftover strawberry juice you can brush it onto the alst layer of savoiardi cookies or simple use it as a syrup to make homemade strawberry Limonata or Italian Lemonade.
  • Finish with a layer of strawberry mascarpone cream. You can simply spread it evenly with a spoon or a spatula or decorate your tiramisu using a pastry bag with a tip. I used large plain pastry tip by Ateco.
assembling strawberry tiramisu

If you opt-on for this fancy but actually very simply to execute decoration, first, spread 2 scoops of strawberry mascarpone cream into a thin layer.

Put the rest of the cream in the pastry bag with a tip and pipe.

If for some reason you’re no happy with the decoration you did (maybe you’ve run out of cream) you can simply spread the cream with a spatula and dust it with coconut flakes or cocoa powder.

TOP TIP: refrigerate your strawberry mascarpone cream before decorating so it holds its shape well.

strawberry tiramisu in a deep dish

NOTE: depending on the dish you’ve used you might have strawberry mascarpone cream left. You can serve it in a cup with fresh strawberries or make strawberry tiramisu in a cup (mini version).

Cover with a piece of aluminium foil or parchment paper.
Chill in the fridge for at least 8 hours or better yet overnight.

how to decorate strawberry tiramisu

How To Decorate Strawberry Tiramisu

  1. Decorate with strawberry mascarpone cream using a plain pastry tip. Add fresh strawberry cut in quarters.
  2. Sprinkle with coconut flakes and decorate with fresh strawberries cut in quarters. Add small fresh mint leaves (optional).
  3. Decorate with whipped cream and fresh strawberries (see picture above for possible variations).
  4. Dust with cocoa powder and top with fresh strawberries for the most decadent strawberry tiramisu. Simply imagine strawberry and chocolate pairing on top of a super creamy tiramisu.
    NOTE: Don’t overdo the cocoa powder as it can overpower the delicate strawberry flavor. If your strawberries were not particularly flavorful it’s best to decorate with one of the first 3 methods listed above.
strawberry tiramisu dusted with cocoa powder

Top Tips For Success

  • Make strawberry tiramisu only when strawberries are in season. For the best tasting tiramisu use brightly colored fresh strawberries from the farmers market.
  • Use Italian hard sugar-coated savoiardi cookies. They will soak up the strawberry flavor without falling apart.
  • Before you start assembling tiramisu, place savoiardi in a clean dish you’re planning to use and see how they fit. Try placing them lengthwise and crosswise. If needed cut the cookies slightly to fit the dish. Do this before dipping them in the strawberry juice.
  • Be careful to not overwhip the cream. Stop frequently to check the consistency. Once the peaks curl when the whisks are lifted without falling off immediately mascarpone cream is ready.
  • Chill strawberry tiramisu for at least 8 hours before serving or better yet overnight. This will help all the layers set nicely.

Serving Suggestions

Always serve strawberry tiramisu chilled. If the temperatures are too hot you can even pop it in the freezer for about 30 minutes before serving.

a piece of strawberry tiramisu on a plate
How to store strawberry tiramisu?

Strawberry Tiramisu should be stored in the fridge covered with a piece of foil or parchment paper.

How long will it keep?

It will keep for a few days in the fridge, but I doubt it will last that long.

Can I make it in advance?

Yes, absolutely. In fact, I strongly recommend you make it the day or at least 12 hours before serving. Prepare it 24-48 hours in advance at max.

Full Recipe

strawberry tiramisu topped with fresh strawberries and mint leaves

Strawberry Tiramisu {Eggless & Without Coffee}

This strawberry tiramisu is a flavorful, super airy and velvety twist on a classic Italian tiramisu. You'll love this no-cook recipe that the whole family will enjoy!
Print Pin Rate / Comment
Prep Time20 minutes
Resting time8 hours
Course: Dessert
Cuisine: Italian
Servings: 12

Ingredients

  • 16 oz mascarpone (450 g)
  • 16 oz whipping cream (450 g)
  • 25 oz fresh strawberries (700 g) more for garnishing
  • 1/2 cup sugar (110g)
  • 7 oz condensed milk (200g)
  • 40 savoiardi cookies for 9×13 inch pan
  • 1 large organic lemon , juice and zest
  • Fresh mint leaves for garnishing

Instructions

Lemon Juice & Zest

  • Zest lemon and squeeze the juice.
  • Keep juice and zest apart.

Macerate Strawberries

  • Wash and pat dry the strawberries with paper towel. Cut in small pieces to help them release the most juice.
  • Mix diced strawberries in a bowl with sugar, lemon juice (about 1/3 cup) and fresh mint leaves slightly rubbed between your fingers.
    Give everything a nice stir and let the strawberries macerate for at least 20-30 minutes.

Strawberry Juice & Puree

  • Strain strawberries through a fine mesh strainer applying some pressure and mixing to get the most juice out. Ideally you can let them sit over a strainer for another 10 minutes.
    Remove mint leaves from the remaining strawberry pieces. Don’t worry if you miss any.
  • Blend strawberries until you get smooth strawberry puree. You can use it as is or do an optional step below.
    OPTIONAL: pass the strawberry puree through a fine mesh sieve to remove any seeds. This will give your strawberry cream even and smooth look.

Mascarpone Cream

  • In a large bowl add mascarpone cheese, whipping cream, condensed milk and lemon zest. Whip on low speed until it starts to thicken just slightly, then increase the speed and whip until medium peaks.
    TOP TIP: Be careful not to overwhip the cream mix or the cream will be dense!! Stop frequently to check the consistency.
    Once the peaks curl when the whisks are lifted without falling off immediately mascarpone cream is ready
  • Using a spatula mix in the strawberry puree (sieved or unsieved to your choice).

Assemble Strawberry Tiramisu

  • TIP: Before you start assembling tiramisu place savoiardi cookies in the dish you’re planning to use to see how they fit. If needed cut the cookies to fit the dish. Do this before dipping them in the strawberry juice.
  • Dip savoiardi cookies in strawberry juice. Let them soak for 2 seconds.
    EXTRA: add a shot of homemade strawberry liquor or limoncello to the strawberry juice for an extra kick of flavor.
  • Cover the dish with a thin layer of strawberry mascarpone cream.
  • Place a layer of soaked savoiardi cookies.
  • Top with about half of all mascarpone cream.
  • Add another layer of soaked savoiardi cookies.
    TOP TIP: if you have any leftover strawberry juice you can brush it onto the alst layer of savoiardi cookies.
  • Finish with a layer of strawberry mascarpone cream.

How To Garnish Strawberry Tiramisu

  • You can leave it as is or garnish with coconuts flakes or cocoa powder and fresh strawberries cut in quarters.
  • Place in the fridge for at least 8 hours or better yet overnight.

Notes

Quantities indicated in this recipe are good to fill a 9×13 inch dish (22x33cm).
Alternatively you can use an 8×8 inch dish (20x20cm). In this case you might have some strawberry mascarpone cream leftovers which you can turn into individual strawberry tiramisu cups or simply enjoy it as is. It’s absolutely delicious!
Whichever dish size you choose, it should be at least 2.5 inch (6.5cm) deep.
Liked this recipe?Follow @italianrecipeb for more!
Strawberry Tiramisu

Buon Appetito!

Recipe Rating




I.R. Smith

Monday 22nd of May 2023

I'm anxious to try this Tiramisu recipe. I used to make a great one with the coffee, egg, etc. This one is easy and I will make it soon. Thanks for the recipe.

Alice

Monday 22nd of May 2023

I love strawberries. Plan to make this wonderful, delicious recipe.