Hey friends, Jessika here from Boldy Recipes! This strawberry tiramisu is my go-to summer dessert when fresh strawberries are at their peak. It’s a lighter, fruit-forward take on classic tiramisu that’s perfect for warm weather celebrations. I’ve been making this for years at summer gatherings, and it never fails to impress. No coffee, just sweet strawberries and creamy mascarpone , let’s make it!
Strawberry Tiramisu Recipe
Prep Time: 30 minutes | Chill Time: 4-6 hours | Total Time: 5 hours | Servings: 9-12
Ingredients
For the Strawberry Layer:
- 2 lbs fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 3 tablespoons strawberry liqueur or Grand Marnier (optional)
For the Mascarpone Cream:
- 16 oz mascarpone cheese, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1½ cups heavy whipping cream, cold
For Assembly:
- 24-30 Italian ladyfinger cookies (Savoiardi)
- ½ cup strawberry syrup or juice (from macerated berries)
- Fresh strawberries for garnish
- Powdered sugar for dusting (optional)
Instructions
Step 1: Macerate the Strawberries
In a large bowl, combine sliced strawberries, granulated sugar, lemon juice, and liqueur (if using). Toss gently and let sit for 30 minutes at room temperature. The strawberries will release their juices, creating a natural syrup. Reserve ½ cup of this liquid for soaking ladyfingers. Set aside half the strawberries for layering.
Step 2: Make the Mascarpone Cream
In a large bowl, gently whisk mascarpone, powdered sugar, vanilla, and lemon zest until smooth and creamy. Don’t overmix , mascarpone breaks easily. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture in three additions until fully combined and fluffy. The mixture should be light and airy.
Step 3: Prepare Soaking Liquid
Combine the reserved ½ cup strawberry juice with 2-3 tablespoons water to thin slightly. Taste – it should be sweet but not syrupy. This is what you’ll dip your ladyfingers in.
Step 4: Assemble the Tiramisu
In a 9×9-inch dish or 9×13-inch for thinner layers, quickly dip each ladyfinger in the strawberry liquid (1-2 seconds per side , don’t oversoak). Arrange in a single layer covering the bottom. Spread half the mascarpone cream evenly over ladyfingers. Layer half the macerated strawberries over the cream. Repeat with another layer of dipped ladyfingers, remaining cream, and remaining strawberries.
Step 5: Chill
Cover tightly with plastic wrap and refrigerate for at least 4-6 hours, or overnight. This allows flavors to meld and the dessert to set properly.
Step 6: Garnish and Serve
Just before serving, top with fresh sliced strawberries and a light dusting of powdered sugar. Slice into squares and serve cold.
Expert Tips From My Kitchen
Peak Season Matters: Make this June through August when strawberries are sweetest. Out-of-season berries create bland results.
Room Temperature Mascarpone: Cold mascarpone is difficult to mix and more likely to become grainy. Let it sit out 30-60 minutes before using.
Quick Dipping Only: Ladyfingers become soggy fast with fruit juice. One to two seconds maximum per side.
Drain Excess Strawberry Juice: When layering macerated strawberries, use a slotted spoon to avoid adding too much liquid, which makes the dessert watery.
Fold Gently: Overmixing the mascarpone or folding too vigorously deflates your whipped cream and can break the mascarpone, creating a grainy texture.
Serve Fresh: Unlike traditional tiramisu, this is best within 24 hours. Fresh strawberries release moisture over time.
Make-Ahead Tips
Assemble the tiramisu the night before serving for best results. The overnight rest allows everything to meld beautifully. Add fresh strawberry garnish and powdered sugar right before serving to keep them looking fresh.
Variations I Love
Berry Blend: Use half strawberries, half raspberries for more complexity
Lemon-Berry: Increase lemon zest to 2 lemons for brighter flavor
Chocolate Drizzle: Drizzle melted white chocolate over the top before final strawberry garnish
Individual Servings: Assemble in glasses or mason jars for elegant individual portions
Why This Recipe Works?
This recipe balances the richness of mascarpone with the brightness of fresh strawberries. The maceration step is crucial it concentrates strawberry flavor and creates natural soaking liquid without needing additional syrups. The lightened mascarpone cream (with whipped cream folded in) keeps it from feeling heavy, making it perfect for summer entertaining.
After testing this recipe dozens of times, I’ve found that the lemon zest is essential , it brightens everything and prevents the dessert from tasting flat. Don’t skip it!
Frequently Asked Questions
Can I make this without alcohol?
Yes! Simply omit the liqueur and use the strawberry juice plus a splash of water for soaking. The flavor is still excellent the alcohol just adds subtle depth.
Why is my strawberry tiramisu watery?
Too much strawberry juice in the layers or oversoaking ladyfingers causes wateriness. Drain strawberries before layering and dip cookies quickly (1-2 seconds only). Also ensure you’re using firm Italian Savoiardi, not soft American ladyfingers.
Can I substitute cream cheese for mascarpone?
I don’t recommend it. Cream cheese is tangy and dense, while mascarpone is sweet and creamy. The flavor difference is significant. If you must substitute, blend 12 oz cream cheese with ½ cup heavy cream, but know the taste won’t be authentic.
How far in advance can I make this?
Make it up to 24 hours ahead for best results. The dessert needs at least 4-6 hours to set but doesn’t hold well beyond 2 days due to fresh strawberries releasing moisture. Add fresh garnish right before serving.
This strawberry tiramisu is perfect for your next summer celebration! Tag me @boldyrecipes with your beautiful creations!
Happy baking!
Jessika, Boldy Recipes