If you love a classic strawberry shortcake but also can’t resist the creamy layers of tiramisu, this dessert is your dream mashup. This strawberry tiramisu combines juicy strawberries, fluffy whipped cream, and tender ladyfingers soaked in vanilla syrup. This easy recipe comes together without ever turning on your oven!
What sets this recipe apart
No-bake: No need to bake cake or biscuits for this strawberry shortcake. Vanilla syrup-soaked ladyfingers take their place.
A twist on tiramisu: True, this dessert is missing some of the defining ingredients of tiramisu (espresso, chocolate, and liqueur), BUT, the addition of strawberries adds a light and fresh flavor that makes this perfect for spring and summer.
Perfect for beginners: If you want an easy, impressive, and foolproof dessert this is it! No baking skills needed.
Visual recipe overview
Layer 1
Make the vanilla syrup and dip each ladyfinger into the syrup. Place in the bottom of a baking dish.
Layer 2
Make the mascarpone whipped cream and spread an even layer over the ladyfingers.
Layer 3
Top with sliced strawberries tossed in strawberry jam.
Repeat and chill
Repeat the ladyfinger and whipped cream layers, then chill.
Top and serve
Top with the final layer of strawberries and serve.
My recipe testing tips and notes
Baking dish: I use a 7×11 rectangular baking dish for this recipe. You could also use a 9×9, 8×11 or something similar. This is a rustic recipe that can easily be scaled up or down depending on what size dish you use.
Strawberries: Two pounds of fresh strawberries will be enough for this recipe. Half of them will go inside the tiramisu and the other will go on top right before serving. I like to toss the strawberries with strawberry jam to make them extra glossy, sweet, and flavorful. I do not recommend frozen berries for this recipe.
Chill time: This tiramisu needs at least 8 hours to chill, ideally no longer than 24 hours. The longer this sits the softer it gets.
Flavor variations
Lemon: Add lemon zest to the whipped cream and a layer of lemon curd under the strawberries.
Mixed berries: Any other fresh berries can be used in place of strawberries (see my berry chantilly tiramisu here).
Cream cheese: Feel free to swap the mascarpone cheese for an equal amount of softened cream cheese. This will be a bit tangier and you might want a little more powdered sugar.
Recipe
Strawberry Shortcake Tiramisu (No-Bake)
Ingredients
Ladyfingers:
- 28-30 ladyfingers
- ¾ cup granulated sugar
- 1 cup water
- ½ teaspoon pure vanilla extract
Whipped cream:
- 12 oz mascarpone cheese, chilled
- 1 cup powdered sugar, sifted if lumpy
- 1½ cups heavy whipping cream, really cold, straight from the fridge
- 1½ teaspoons pure vanilla extract
Strawberries:
- 2 pounds fresh strawberries, sliced
- ¼ cup strawberry jam*, more if needed, see note
Instructions
Simple syrup (for soaking ladyfingers):
- In a small saucepan, combine water and sugar. Simmer until the sugar is fully dissolved. Stir in vanilla extract. Pour into a wide shallow bowl or pie plate and set aside to cool to room temperature. Continue with the whipped cream.
Whipped cream:
- Using a stand mixer (preferred) with the paddle attachment, or a hand mixer, beat the mascarpone cheese and powdered sugar until smooth and combined. Remove the paddle attachment (scrape off any excess) and switch to the whisk attachment. With the mixer running on medium speed, slowly pour the heavy cream into the cheese mixture, followed by the vanilla extract. Turn the speed up to medium high and beat until stiff peaks form. Occasionally stop and scrape down the bowl. Place the whipped cream in the refrigerator until the simple syrup is cool and you are ready to assemble.
Berries:
- Right before assembling, toss half of the strawberries with ¼ cup strawberry jam. Place the other half of the berries, tightly covered, in the refrigerator until right before you serve the tiramisu (most likely tomorrow).
Assembly:
- Get out an 11x7x2 (or similar sized) baking dish. Dip each ladyfinger briefly into the simple syrup, flipping it over to coat both sides. Fill the bottom of the baking dish with one even layer of ladyfingers, breaking pieces as needed to fit. I used about 13 ladyfingers.
- Top with half of the whipped cream, spreading into an even layer.
- Top the whipped cream with all of the berries that you combined with the jam. If there are any accumulated juices spoon them over as well.
- Repeat with another layer of soaked ladyfingers. I like to press down on the ladyfingers to firmly pack in the layers.
- Top that layer of ladyfingers with the remaining chantilly cream.
- Tightly cover and refrigerate at least 8 hours, preferably overnight.
Serving:
- Right before serving, toss reserved berries with 2-tablespoons of strawberry jam (or you can leave the berries plain). Gently spoon the berries onto the top of the tiramisu and serve.
Notes
Baking dish size
I use a 7×11 rectangular baking dish for this recipe. You could also use a 9×9, 8×11 or something similar. This is a rustic recipe that can easily be scaled up or down depending on what size dish you use.Storage
This tiramisu should be stored in the refrigerator and served chilled. It is best within 24 hours of assembling it.Flavor variations
Lemon: Add lemon zest to the whipped cream and a layer of lemon curd under the strawberries. Mixed berries: Any other fresh berries can be used in place of strawberries (see my berry chantilly tiramisu here). Cream cheese: Feel free to swap the mascarpone cheese for an equal amount of softened cream cheese. This will be a bit tangier and you might want a little more powdered sugar.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Susan says
This was really yummy. The recipe is easy to follow. I did change a couple of things. I used cream cheese instead of Mascarpone (because I already had the cream cheese) and added about 1/4 cup more powdered sugar to the cream cheese. Instead of cooking a syrup, I sliced the strawberries and let them marinate in 1 cup of water that I mixed with 3/4 cup of sugar and the juice of half a lemon. I dissolved the sugar in the lemon water before I poured it over the strawberries. I then drained the strawberries after I prepared the whipped cream and used the strawberry liquid to dip the ladyfingers when assembling the trifle. I also made the ladyfingers from scratch because I couldn’t find any at the grocery store. All said, it turned out great!
Allison Mattina says
That sounds great! I’m glad you enjoyed it!