Strawberry Shortcake Tiramisu (No-Bake)

A serving of strawberry tiramisu on a white plate.

Strawberry Shortcake Tiramisu (No-Bake)

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!

Course Dessert

Cuisine American

Prep Time 25

Chill Time 10

Total Time 10 25

Servings

Calories 546kcal

Author Allison Mattina

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 7x11 rectangular baking dish for this recipe. You could also use a 9x9, 8x11 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