Strawberry Tiramisu Recipe
This classic Italian strawberry tiramisu is a fresh, fruity twist on the original—layered with mascarpone cream, strawberries, and no coffee!
I’ve made more tiramisu than I can count, many people consider me as the tiramisu master, and my classic Italian tiramisu has been made by tens of thousands of people around the world. Don’t believe me? Just check the comments on my video—it’s been viewed over 7 million times on YouTube!
This strawberry version is just as tested, just as loved, and perfect for anyone who wants a fruity, no-bake twist on the classic.
Why You’ll Love This Strawberry Tiramisu
- A fresh twist on a classic Italian dessert—no coffee, just juicy strawberries
- Perfect for birthdays, parties, or anytime you need a beautiful no-bake dessert
- Kid-friendly and alcohol-free (with optional boozy twist!)
- Can be made ahead—chill overnight for the best flavor and texture
- Light, creamy mascarpone filling with a vibrant strawberry finish
- Gorgeous to serve with that freeze-dried strawberry topping
Whether you’re looking for an easy dessert with strawberries to impress guests or just a new take on a classic Italian dessert, this recipe has you covered.
How to Make Strawberry Tiramisu
Watch the full video recipe to learn how to make this recipe for strawberry tiramisu. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
What Is Strawberry Tiramisu Made Of?
Here’s what you need to make the best strawberry tiramisu:
- Strawberries – Fresh, ripe strawberries are the heart of this dessert. You’ll cook them down into a sweet-tart sauce used for both dipping and layering.
- Sugar & Lemon Juice – Adds balance and brightness to the strawberry sauce.
- Ladyfingers (Savoiardi) – These sponge-like biscuits soak up the fruity syrup without getting soggy.
- Milk – Used to thin the strawberry sauce for dipping the ladyfingers.
- Mascarpone Cheese – The signature creamy element of any Italian tiramisu. Use a high-quality brand for best flavor.
- Egg Yolks & Sugar – Cooked into a light custard base that adds richness and structure.
- Heavy Cream – Whipped to stiff peaks and folded into the mascarpone for a light, fluffy texture.
- Vanilla Bean Paste (or Extract) – Adds a warm, aromatic note to the cream.
- Freeze-Dried Strawberries – Blended into a vibrant pink powder for a show-stopping finish.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Substitutes and Variations
- Eggless Version – Skip the egg yolks and make a quick mascarpone filling with just mascarpone, whipped cream, vanilla, and sugar. Or Just use the base of my pistachio tiramisu!
- Vegan or Dairy-Free – Use plant-based whipping cream and a dairy-free mascarpone alternative (the texture will be a bit different but still tasty).
- Strawberry Jam Shortcut – In a pinch, swap the homemade sauce for thinned low-sugar strawberry jam. Or for a nice twist use my strawberry chia jam.
- Boozy Version – Add a splash of strawberry vodka, Aperol or any other liqueur to the dipping syrup for a party-ready tiramisu.
- Different Fruit – Swap strawberries for raspberries or a mix of berries for a twist on the original.
What to Do With Leftover Strawberries
If you’ve got extra strawberries after making this strawberry dessert, try these delicious ideas:
Pro Tips to Make the Best Strawberry Tiramisu
- Don’t soak the ladyfingers too long – A quick 1–2 second dip is all you need. Too long and they’ll fall apart!
- Use cold heavy cream – This helps it whip faster and hold stiff peaks better.
- Cook the egg yolks gently – Whisk constantly over simmering water until thick and ribbon-like. Don’t rush this step!
- Chill overnight – Trust me, the flavor and texture improves dramatically after 8+ hours in the fridge.
- Use quality mascarpone – Not all brands are created equal. Go for one with a creamy, slightly tangy flavor.
- Make it ahead for parties – This no-bake dessert is perfect for prepping the day before—zero stress when guests arrive.
I’ve tested this recipe for strawberry tiramisu several times, and it’s one of those desserts that looks super impressive but is actually easy to make once you’ve got the process down. My tiramisu videos have been watched by millions of people around the world—so you’re in good hands!
Best Served With
This easy strawberry tiramisu is a standalone star—but here are some delicious pairings:
- A glass of chilled rosé or strawberry lemonade.
- A scoop of vanilla or strawberry sorbet
- Fresh mint leaves or white chocolate shavings on top
- A cappuccino or espresso if you’re craving that classic tiramisu vibe
How to Store Strawberry Tiramisu
- Fridge: Store covered in the fridge for up to 3 days. The flavor actually improves on day 2!
- Freezer: Freeze individual portions in airtight containers for up to 1 month. Thaw overnight in the fridge before serving.
- Serving Tip: Dust the strawberry powder topping just before serving to keep it vibrant.
Strawberry Tiramisu Recipe
Equipment
Ingredients
For the strawberry sauce:
- 2 pounds (900 g) Strawberries (hulled and halved)
- 2 tablespoons Water
- 2 tablespoons (25 g) Sugar
- 1 tablespoon Lemon juice
For the dipping:
- 30-35 Ladyfingers (Savoiardi)
- ¼ cup (60 ml) Milk
- Half of the Strawberry sauce
For the cream (zabaglione):
- 5 egg yolks
- ½ cup + 2 tablespoons (125 g) Sugar
- 2 cups (450 g) Mascarpone
- 1 â…” cups (400 ml) Heavy cream cold
- 1 teaspoon Vanilla bean paste or vanilla extract
- 2-4 tablespoon Strawberry sauce optional
For the topping:
- 1 ounce (30 g) Freeze-dried strawberries
Instructions
- Make the Strawberry Sauce: In a saucepan over medium heat, combine the strawberries, water, sugar, and lemon juice. Cook for 6–8 minutes, stirring and gently mashing occasionally, until the strawberries are soft and saucy.
- Halfway through, pour half of the sauce into a shallow bowl (this is for dipping the ladyfingers). Keep cooking the remaining sauce until it thickens. Set aside and let the sauce cool completely.
- Prepare the Mascarpone Cream: In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler or bain-marie). Whisk constantly for 7–10 minutes, or until the sugar dissolves and the mixture thickens to a ribbon-like texture. The temperature should reach about 154–158°F (68–70°C). Remove from heat and allow it to cool slightly.
- Whisk in the mascarpone and vanilla bean paste (or extract) until smooth and creamy. Optionally, add 2–4 tablespoons of the cooled strawberry sauce and fold until combined.
- Whip the Cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until fully incorporated.
- Prepare the Dipping Syrup: To the bowl with thin strawberry sauce, add 1/4 cup of milk (at this stage, you can also add alcohol – read notes).
- Assemble the Tiramisu: Use a 9×13-inch (23×33 cm) dish or similar container. Quickly dip each ladyfinger into the strawberry-milk mixture for about 1–2 seconds (do not soak), and arrange in a single layer on the bottom of the dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Spread the remaining (the thick one) of the strawberry sauce over the cream for extra strawberry flavor. For easy spread, freeze the tiramisu for 30-60 minutes. Dip more ladyfingers and create a second layer. Spread the remaining mascarpone cream evenly on top.
- Refrigerate: Cover and refrigerate for at least 6 hours, or preferably overnight.
- Make the Strawberry Powder Topping: Place the freeze-dried strawberries in a blender and blend into a fine powder. Before serving, dust the top generously with the strawberry powder. Read notes.
- Decorate: Optionally, decorate the top with a few fresh strawberries just before serving.
Video
Notes
- Alcohol: This strawberry tiramisu is completely alcohol-free, making it perfect for kids and anyone avoiding alcohol. If you’d like to add a boozy twist, try a splash of strawberry liqueur Aperol, or strawberry-flavored vodka in the dipping syrup.
- Coffee/Tea: Unlike traditional tiramisu, this version skips the espresso entirely. It’s a bright, berry-forward take. If you prefer, you can add a small amount of coffee or tea to the dipping syrup for a flavor contrast.
- Cooking the egg yolks: Gently cooking the egg yolks over a bain-marie helps dissolve the sugar and makes the cream more stable and safer to eat. That said, if you’re not concerned about salmonella and you’re using very fresh eggs, you can skip this step.
- Topping: The freeze-dried strawberry powder gives this dessert a beautiful, vibrant finish and mimics the classic look of tiramisu, which is traditionally topped with cocoa powder. This topping is optional—alternatively, you can use finely grated white chocolate, crushed meringue, cocoa powder, fresh strawberries or simply leave it plain.
- Shortcuts: Short on time? You can use store-bought strawberry jam instead of homemade sauce. Choose a low-sugar or 100% fruit variety. Thin it slightly with water or lemon juice before using it for dipping and layering.
- Eggless Version: Want to skip the egg yolks? No problem—the egg-based custard is optional. You can make the cream with just mascarpone, whipped cream, vanilla, and a bit of sugar. Or use the base of my pistachio tiramisu.
- Watch the video above to see exactly how I make this strawberry tiramisu step-by-step—it’s super helpful!
- Have a question? Scroll down below the recipe card to read the full FAQ section for tips on storage, substitutions, and more. Or just ask me in the comment section.
Nutrition
Frequently Asked Questions
Yes! For an eggless strawberry tiramisu, skip the custard and make the cream with mascarpone, whipped cream, vanilla, and sugar. It’s easier and still delicious. Very similar to my pistachio tiramisu or my eggless tiramisu in a cup.
Absolutely. You can freeze this no-bake dessert for up to 1 month. For best results, freeze individual portions in airtight containers.
Yes, for a shortcut, use low-sugar or all-fruit strawberry jam. Thin it with a little water or lemon juice before using it.
That’s freeze-dried strawberry powder! It gives the dessert a gorgeous finish and mimics the look of traditional cocoa-dusted tiramisu.
Store strawberry tiramisu covered in the refrigerator for up to 3 days. For longer storage, freeze in airtight containers for up to 1 month. Let thaw in the fridge before serving.
As a big fan of the classic Italian Tiramisu, I had to give this a try. the cake is now chilling in the fridge, but I have tastedthe cream, and it was delicious. thank for this unique dessert.
Love from Croatia!
In the directions you say to freeze the tiramisu for easier spreading? Is that after the first layer of mascarpone cream or the second? thanks
After the first layer of mascarpone.
If using strawberry jam instead of fresh strawberries, how much Jam and how much lemon juice or milk to thin. How do I have a thinner mix for dipping and a thicker mix for spreading over the marscapone?
If you’re using strawberry jam instead of fresh strawberries, here’s how to substitute and adjust the consistency:
Total jam needed: Use about 1 to 1½ cups (300–400g) of strawberry jam for the full recipe.
For dipping mixture (thin): Mix ½ cup jam with 3-4 tablespoons of milk (or more as needed). Stir until smooth and thin enough for dipping ladyfingers.
For spreading (thick): Use ½ to ¾ cup jam with 1–2 teaspoons lemon juice, just enough to slightly loosen the texture while keeping it thick enough to spread over the mascarpone layer.
Start with these ratios and adjust the consistency as needed.
Thank you David for the quick reply.