Strawberry Tiramisu – An Italian in my Kitchen

05/25/2025

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Strawberry Tiramisu – An Italian in my Kitchen

Strawberry Tiramisu, a fast and easy no bake classic Italian dessert. Made with layers of mascarpone cream and fresh strawberries. No coffee or liqueur makes this the perfect dessert for everyone. Kids will love it!

Tiramisu is a dessert favourite in our house, especially for the Italian, from an easy No Bake Tiramisu Cheesecake to a Kid Friendly Chocolate Milk Tiramisu to his favorite Pisctachio Tiramisu.

Nothing screams summer like spending a nice weekend at a cottage or eating berries, especially strawberries in my case. Luckily for me I usually get to enjoy Strawberries twice a year. The first time in Italy, strawberries arrive in late April and early May and in Canada in early July.

What you need to make a Strawberry Tiramisu Recipe

Strawberries
Lemon juice – fresh lemon juice
Sugar – granulated sugar
Water
Egg – an egg is optional
Mascarpone cheese
Cream – whole, whipping or heavy cream, with at least 30% fat content
Powdered sugar
Ladyfinger cookies

Why use an egg?

This is the Italian recipe that I have eaten and eat in Italy. Using a pasteurized egg in this recipe is safe, if you still do not wish to use an egg, then you can just leave it out, be sure to use powdered sugar rather than substituting with granulated sugar.

How to Make Strawberry Tiramisu

Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.

In a medium bowl beat the raw egg (if using) then add the sugar, mascarpone and cream, beat on medium until thickened.

how to make strawberry tiramisu sliced strawberries on cream mixture

In a small bowl add half the strawberry juice to start, you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink, dip the ladyfinger cookies in the juice just to coat, then arrange the cookies on bottom of the baking dish and cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with remaining cream mixture. Refrigerate for a few hours or even over night. Top with fresh strawberries before serving.

How to Clean Strawberries:

Leave the stem on the strawberries when washing, it helps the strawberries absorb less water (make sure to never soak the strawberries in water).
Place the strawberries in a large colander.
Rinse the strawberries under cold water.
Moving them gently with your hand to remove any dirt.
Pat them dry with a paper towel.

Substitutions and variations

Instead of strawberries you can substitute with blueberries, blackberries or even raspberries. Instead of strawberry juice you could use milk, or a simple sugar syrup or even your favorite strawberry sauce.

recipe tip

To keep your tiramisu from becoming soggy make sure you don’t soak the ladyfingers in the sauce, just turn them quickly and place in the baking dish.

Can the tiramisu be made in advance?

Yes the strawberry tiramisu can be made 24 hours in advance. Be sure to keep it well chilled, then slice and serve.

Storage

The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. If you prefer you can freeze it in a freezer safe container, it will keep for up to two weeks in the freezer. Let it thaw overnight in fridge before serving.

More Delicious Strawberry Recipes:

So if you love Strawberries and you are looking for a refreshing no bake Dessert I hope you give this Easy Strawberry Tiramisu Recipe a try. Enjoy!

Strawberry tiramisu in a glass pan with a slice on a black plate.

STRAWBERRY JUICE

2 cups chopped strawberries
1 teaspoon lemon juice
1 tablespoon sugar
½ cup cold water

CREAM MIXTURE

1 large pasteurized egg*
1 cup mascarpone
1 cup cream whole, heavy or whipping cream, with at least 30% fat content
1½ tablespoons powdered sugar (sifted)
30 Italian ladyfinger cookies (approximately)
1 cup sliced strawberries

*The egg can be left out if you wish.

STRAWBERRY JUICE

Clean and chop the strawberries into small pieces sprinkle with sugar, then place the strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.

CREAM MIXTURE

In a medium/large bowl beat the egg (if using) for approximately 30 seconds then add the sugar, mascarpone and cream, beat on medium until thickened, we like it nice and thick, some like it a bit thinner.

PUTTING IT ALTOGETHER

Lady Finger Cookies (approximately 30 or more if needed) 1 baking dish (I used 10 x 7 inch / 26 x 17 cm).
In a small bowl add half the strawberry juice to start, (you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the ladyfinger cookies in the juice (turning quickly to coat all the cookie with the juice, but don’t leave them submerged in the juice or you will end up with a soggy tiramisu) then arrange the cookies on bottom of the baking dish, cover with half the cream mixture, cover with the sliced strawberries, repeat cookies for another layer and cover with the remaining cream mixture.
Refrigerate for at least 4-5 hours or even over night. Top with fresh strawberries before serving. Enjoy!