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Side view of slice of strawberry tiramisu on white plate.

Strawberry Tiramisu

This easy Strawberry Tiramisu is a flavorful no-bake treat for summer. Store-bought ladyfinger cookies dipped in sweet strawberry juice and layered with whipped mascarpone cream and macerated strawberries. There’s zero cooking involved!
Prep Time 20 minutes
Total Time 20 minutes
Servings 9

Ingredients

For the Strawberry Compote

  • 1 ½ cups (220 g) fresh sliced strawberries
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar

For the Strawberry Syrup

  • 3 cups (440 g) fresh sliced strawberries

For the Cream

  • 2 cups (480 ml) heavy cream, cold
  • ¾ cup (90 g) confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 16 ounces (452 g) mascarpone cheese
  • 28 ladyfingers
  • sliced strawberries, for garnish

Instructions

Make the Compote

  • Toss strawberries, lemon juice, and sugar in a large bowl. Stir to combine and let sit for 2 hours.

Make the Strawberry Syrup

  • Add the strawberries to a food processor or blender and process until smooth.
  • Press pureed strawberries through a fine-mesh sieve into a medium bowl and discard the pulp.
  • Strain the juice from the strawberry compote into the bowl with the juice and stir to combine. Set aside.

Make the Cream

  • Add cream, ½ cup (60 g) confectioners' sugar, and vanilla to a large bowl. Using an electric mixer, mix at high speed until stiff peaks form, about 3 to 5 minutes.
  • In a large bowl, beat the mascarpone and remaining ¼ cup (30 g) confectioners' sugar on medium-high speed until smooth and creamy.
  • Gently whisk ⅓ of the whipped cream into the mascarpone mixture. Using a rubber spatula, gently fold in the whipped cream until well combined.

Assemble Tiramisu

  • Dip lady fingers, one at a time, into the strawberry syrup. Be sure to coat both sides well. Arrange in a single layer in a 9-inch square baking dish.
  • Add half the mascarpone cream and gently spread it evenly over the ladyfingers.
  • Dip the remaining ladyfingers and arrange them in a single layer over the cream. Layer the strawberry compote evenly over the ladyfingers. Spread the remaining cream over the top.
  • Cover and refrigerate overnight.
  • Top with fresh sliced strawberries just before serving.

Notes

  • Ladyfinger cookies: The amount you will need will depend on the size pan you use.
  • Pan size: The recipe calls for a 9-inch square pan. You can use an 8-inch square pan but the cookies will need to be need to be cut to fit.