Strawberry Tiramisu is made with layers of mascarpone cream and jam-soaked ladyfingers and topped with marinated strawberries. This no-bake dessert takes 30 minutes to prep and sits overnight, making it a great make-ahead dessert for a spring or summer potluck.
Strawberry Tiramisu (Without the Coffee!)
This might be my favorite way to ruin traditional tiramisu, in the best way possible.
If you’ve ever stared longingly at a slice of tiramisu and thought, “Ugh, why does it have to taste like coffee?”… I’m right there with you. I’ve never liked it. Coffee anything, drink, dessert, candle scent? Hard pass. So I decided to give the classic a makeover, swapping the bitter with berries and building something that actually makes me want to go back for seconds.
This strawberry tiramisu is light, fruity, and absolutely made for warm weather gatherings. Bonus? No baking just like a creamy strawberry chiffon pie. And it only takes about 30 minutes to pull together, most of the magic happens overnight while it chills.
Why You’ll Want to Make This on Repeat
- No coffee, no problem. Still get those soft layers of soaked ladyfingers and mascarpone cream, just without the espresso vibes.
- Strawberry + orange = magic. Marinated strawberries, a jammy dip, and a hit of citrus liqueur take it to a whole new level.
- It chills overnight. Which means it’s actually better when you make it ahead. You’ll be glad you did.
Love Strawberries?
You’re not alone. If you’re into this kind of dessert, you might want to try this dreamy strawberry mousse that’s super light and so easy. Or if you’re baking for a crowd, this fluffy strawberry cake has been a favorite around here for years along with a double crusted strawberry slab pie.
The Short Ingredient List (Well, Sort Of)
These are the main ingredients in this recipe. Make sure to check the recipe card for the full list of ingredients.
- Strawberries: Use ripe berries for the best flavor. You can also add any other berries that taste good with orange, like raspberries or blackberries.
- Orange liqueur: Adds a citrusy depth, but you can use Cointreau or Grand Marnier, leave it out, or swap it with a splash of orange juice if you prefer to keep it alcohol-free.
- Strawberry jam: Use a good-quality jam with chunks of real fruit if possible.
- Fresh squeezed orange juice: Fresh juice makes a big difference here. Don’t sub with concentrate if you can avoid it.
- Mascarpone cheese: This is an Italian cheese that gives tiramisu its creamy, rich base. It’s like a silkier cream cheese with a mild flavor that blends beautifully with the whipped cream.
- Ladyfingers: You’ll want to use crisp, dry ladyfingers. Soft ones won’t hold up well once dipped in the jam mixture and may turn mushy too quickly.
Building the Sweetest Strawberry Tiramisu
Step One: Let the Berries Get Juicy
Step Two: Make the Jam Layer
Step Three: Whip the Cream
Step Four: Assemble the First Layer
Tip: Don’t soak the ladyfingers for too long. A quick dip into the jam mixture is all you need. If they’re too wet, the dessert may lose structure.
Step Five: Finish the Layers
Step Six: Add the Topping
Tips From My Kitchen
- Use room temperature mascarpone. It blends better with the whipped cream.
- Don’t over-soak the ladyfingers. You want them soft, not soggy.
- Make it the night before. It really does taste better the next day.
Save Some for Later
Once assembled, it’ll keep well in the fridge for up to 3 days. Just cover it tightly with plastic wrap.
Don’t Forget!
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Ingredients
Strawberry Layer:
- 1 lb strawberries sliced
- 3 tablespoons powdered sugar
- 1 tablespoon Cointreau substitute orange juice
Jam Layer:
- 1 cup strawberry jam
- ¼ cup fresh squeezed orange juice
Cream Layer:
- 8 ounces mascarpone cheese room temp
- 1 teaspoon orange zest
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 24 crisp ladyfingers 7 ounces
Instructions
Strawberries:
- Place sliced strawberries in a bowl and add powdered sugar and Contreau. Gently mix and set aside.
Jam Layer:
- In a bowl that is big enough to dip a lady finger, combine the jam with orange zest and juice. Set aside
Cream Layer:
- In a large bowl, combine the mascarpone and orange zest. In a large mixing bowl, add the cream, powdered sugar and vanilla and beat on medium speed until stiff peaks form. Fold a third of the whipped cream into the mascarpone and once combined fold in the remaining whipped cream.
Assemble:
- Completely coat the lady fingers and arrange in the bottom of a 8 x 8 pan in a single layer. Add a little more jam to the top, reserving half of the jam for the second layer. Next spread half of the whipped cream layer on top and add a layer of sliced strawberries. Repeat with the lady fingers and cream. Reserve the sliced strawberries until ready to serve. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Before serving, top with the remaining sliced strawberries.
Notes
- You can use orange juice instead of liqueur.
- If you want it more boozy, add some to the jam mixture instead of orange juice.
- Make sure you use hard and not soft ladyfingers.
