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This strawberry tiramisu layers strawberry-soaked ladyfingers with mascarpone cream and a homemade strawberry compote. Instead of coffee, the ladyfingers get a quick dip in strawberry syrup with a splash of orange liqueur. I like how the fresh strawberries cut through the rich mascarpone filling, especially after everything has chilled overnight. It’s a pretty spring and summer dessert that you can make ahead.
Why You’ll Love It
This strawberry tiramisu recipe layers strawberry-soaked ladyfingers with mascarpone cream, strawberry compote and plenty of fresh berries.
Strawberries in every layer: The ladyfingers are dipped in strawberry syrup, there’s a strawberry compote in the middle, and fresh berries go on top. You don’t have to hunt for the strawberry flavor in this one.
No coffee needed: I love classic tiramisu too, but the strawberry syrup gives the ladyfingers a completely different flavor and makes this especially nice for spring and summer.
That mascarpone layer: The mascarpone and whipped cream filling is rich but light enough that it doesn’t overwhelm the berries.
Better after chilling: This is one dessert I actually want to make ahead. Several hours in the refrigerator softens the ladyfingers and gives the layers time to set, and I prefer leaving it overnight when I have the time.
Use up overripe strawberries: Strawberries that are a little past their prime work well in the syrup and compote, where they’ll be cooked and broken down anyway. Save your prettiest, firmest berries for slicing on top.
Also try tartufo, strawberry slab pie, tiramisu cookies, tiramisu cheesecake, this limoncello tiramisu, pumpkin tiramisu or individual tiramisu.
Strawberry Tiramisu Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Strawberries: Fresh strawberries do a lot of work here. They’re used to make both the syrup and compote, with more sliced berries added on top just before serving.
Mascarpone: This gives the filling its characteristic rich, creamy texture. Keep it chilled until you’re ready to mix the filling.
Ladyfingers: Dip these very quickly in the strawberry syrup. They continue to soften while the tiramisu chills, so you don’t want them saturated before they go into the dish.
Orange liqueur: A little orange liqueur goes into the strawberry syrup used for dipping the ladyfingers. I like the citrus with the strawberries, but you can leave it out for an alcohol-free version.
Heavy cream: Whipping the cream before combining it with the mascarpone keeps the filling lighter.
How to Make Strawberry Tiramisu
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the strawberry syrup: Simmer the strawberries, water and sugar until the berries are soft and the liquid is deep red. Strain, reserving both the syrup and cooked berries.
Make the dipping syrup: Measure 2 cups of strawberry syrup and stir in the orange liqueur, then chill.
Make the strawberry compote: Combine the remaining syrup with the cooked berries, blend until smooth and simmer until thickened. Cool slightly, then stir in the chopped fresh strawberries.
Prepare the mascarpone filling: Whip the heavy cream with strawberry syrup and sugar until stiff peaks form, then mix in the mascarpone.
Dip the ladyfingers: Quickly dip each ladyfinger in the chilled strawberry syrup and arrange them in the baking dish.
Assemble the tiramisu: Layer the dipped ladyfingers with mascarpone filling and strawberry compote, finishing with mascarpone cream.
Chill: Cover and refrigerate for 6 to 8 hours, preferably overnight. Add the sliced strawberries just before serving.
Substitutions and Variations
Make it alcohol-free: Leave out the orange liqueur and use a little fresh orange juice instead.
Add lemon: Add finely grated lemon zest to the mascarpone filling for a little extra citrus flavor.
Try another berry: Raspberries would be my first choice if you want to change the fruit because their tartness works well with the mascarpone.
Add matcha: Strawberry and matcha work really well together. Add 1 or 2 Teaspoons of matcha powder to the mascarpone filling for a strawberry matcha tiramisu.
Serving Suggestions
Appetizer: Start with my Italian-style French onion soup or this French bread pizza.
Main: Try this chicken scallopini with lemony sauce or ground beef stroganoff for mains, or my cozy lasagna.
Dessert: End with a portion of fluffy strawberry tiramisu.
How to Store
Store: Cover the tiramisu tightly or transfer leftovers to an airtight container and refrigerate for up to 2 days. If possible, wait to add the fresh strawberry garnish until just before serving.
Freeze: Freeze the assembled tiramisu without the fresh strawberry garnish for up to 1 month. Wrap it tightly in plastic wrap followed by foil.
Thaw: Thaw overnight in the refrigerator and add fresh strawberries before serving.
Top Tips
Dip quickly: Ladyfingers soak up liquid much faster than you might expect. I give each one a quick dip rather than letting it sit in the strawberry syrup so the tiramisu doesn’t turn soggy.
Let the syrup cool completely: Warm syrup can soften the ladyfingers too quickly, and you don’t want it warming the mascarpone filling either.
Keep the mascarpone cold: Take it from the refrigerator when you’re ready to make the filling rather than letting it sit on the counter.
Give it plenty of chilling time: I prefer making this the day before when I can. Overnight in the refrigerator gives the ladyfingers time to soften and makes the tiramisu much easier to slice.
Add the strawberries last: Wait until just before serving to add the sliced berries on top so they stay fresh-looking.
Strawberry Tiramisu FAQs
Warm syrup makes the ladyfingers soften and fall apart much faster. Let the syrup chill completely, then give each ladyfinger just a quick dip before adding it to the baking dish.
Yes, and I actually prefer it that way. Assemble the tiramisu, cover it and refrigerate overnight, then add the fresh strawberry slices shortly before serving. The extra chilling time helps the ladyfingers soften and the layers set.
Strawberry Tiramisu Recipe
Strawberry Tiramisu
Equipment
- Saucepan Small
- Baking Dish 9-Inch Square
Ingredients
For the Strawberry Simple Syrup (Yields about 3 cups)
- 1 Pound strawberries, sliced in half with stems removed
- 2 Cups water
- 2 Cups granulated sugar
- 3 Tablespoons orange liqueur
For the Strawberry Compote:
- 1 Cup reserved strawberry simple syrup, with the cooked strawberries from above
- 8 Ounces strawberries, fresh, chopped with stems removed
For the Mascarpone Filling:
- 1½ Cups heavy cream
- 8 Ounces mascarpone cheese, chilled
- ⅓ Cup granulated sugar
- 3 or 4 Tablespoons reserved strawberry syrup
Additional Ingredients:
- 7 Ounces ladyfingers, 24 to 30 cookies
- 12 to 16 strawberries, whole, sliced for garnish
Instructions
Make the Syrup:
- Add the strawberries, water and sugar to a saucepan and bring just to a boil over medium heat. Reduce to a simmer and cook for 20 minutes, stirring gently, until the liquid is deep red and the strawberries are soft but still mostly whole.
- Strain through a fine-mesh strainer into a large measuring cup or bowl. Do not press the strawberries through the strainer. Reserve the cooked strawberries for the compote. You should have about 3 cups of strawberry syrup.
- Measure 1 cup strawberry syrup and set it aside for the strawberry compote.
- From the remaining 2 cups strawberry syrup, remove 3 to 4 Tablespoons and set aside for the mascarpone filling.
- Stir the 3 Tablespoons orange liqueur into the remaining dipping syrup. Chill completely before assembling the tiramisu.
Make the Strawberry Compote:
- Add the reserved 1 cup strawberry syrup and the cooked strawberries to the saucepan.
- Using an immersion blender, blend the cooked strawberries until smooth and slightly frothy.
- Place the saucepan back on the stove on medium heat and bring to a simmer. Cook for 3 to 5 minutes.
- Reduce the heat to low and simmer for 20 to 25 minutes until thickened. (Total cook time is 25 to 30 minutes; it should be a jelly-like consistency in a deep dark red color).
- Once thickened, remove from the heat and allow to cool for 10 to 15 minutes.
- Once slightly cooled, add the chopped strawberries and chill until ready to use.
Make the Filling:
- Add the heavy cream, 3 to 4 Tablespoons of the reserved strawberry syrup and the granulated sugar to a medium mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium speed for about 2 minutes to combine.
- Increase the mixer to high speed and continue beating for 3 to 5 minutes, or until stiff peaks form.
- Add the chilled mascarpone and mix on medium speed for about 1 minute, just until combined.
- Scrape down the sides of the bowl with a rubber spatula and gently fold the mixture a few times to make sure the mascarpone is evenly incorporated.
Assemble the Tiramisu:
- Pour the chilled strawberry-orange dipping syrup into a shallow bowl. Quickly dip each ladyfinger in the syrup and arrange 14 ladyfingers in a single layer in the bottom of a 9-inch square baking dish. There will be a total of 14 ladyfingers (two rows of 7 dipped cookies).
- Top this first layer with half of the mascarpone whipped filling, then top this first cream layer with the strawberry compote.
- Add another layer of strawberry-dipped lady fingers (a total of 14 dipped cookies) and top with the remaining mascarpone cream.
- Cover and refrigerate for 6 to 8 hours before serving. Overnight is best.
- When you are ready to serve, garnish with sliced strawberries.
Notes
Let the syrup cool completely: Warm syrup can soften the ladyfingers too quickly, and you don’t want it warming the mascarpone filling either.
Keep the mascarpone cold: Take it from the refrigerator when you’re ready to make the filling rather than letting it sit on the counter.
Give it plenty of chilling time: I prefer making this the day before when I can. Overnight in the refrigerator gives the ladyfingers time to soften and makes the tiramisu much easier to slice.
Add the strawberries last: Wait until just before serving to add the sliced berries on top so they stay fresh-looking.
Nutrition
Strawberry tiramisu is a nice change from the coffee version when fresh berries are in season. I like the combination of the strawberry-soaked ladyfingers, creamy mascarpone and thicker compote in the middle, especially once it has chilled overnight. Add the fresh strawberry slices just before serving and keep the rest refrigerated.
Other Recipes to Try
- This tiramisu-flavored Swiss roll is a serious crowd-pleaser!
- If you’re after fall flavors, make this apple pie and cheesecake dip and serve it with your favorite sweet dippers.
- Scoop out warm servings of blueberry crumb cake and enjoy with ice cream.
- I love limoncello panna cotta for a refreshing lemony dessert with fresh berries.
- Light, fluffy and so simple to make: my Dutch baby pancake with cocoa!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such a light and refreshing dessert; we couldn’t stop eating it!
I’m obsessed with the strawberry tiramisu! It’s such a refreshing twist, and the layers of strawberries and mascarpone are pure bliss. I’ll be making this all the time!