This is the spring-and-summer dessert I come back to every single year! No eggs, no alcohol, no coffee—just fresh strawberries, a fluffy mascarpone cream, and ladyfingers dipped in orange juice. It’s light, sweet, and takes maybe 20 minutes to throw together.
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There’s no baking, no stove time, and no complicated steps. You just layer, chill, and let the magic happen. 👉 Love no-bake desserts? Try my No Bake Lemon Cheesecake, my Strawberry Shortcake in a Jar, and my “normal” Tiramisu, too!
A dessert with almost no effort
I got this recipe from one of the camp moms at the sleepaway camps I went to as a kid. She always made it at least once during the week, and it was the dessert we all hoped would show up again. Years later, I still think about it every time strawberries are in season.
When I teased it in my email recently, so many of you wrote back with one message: PLEASE share the recipe ASAP. So here I am—sharing the version I’ve made and loved for years!
Why my recipe just works
You’ll find plenty of strawberry tiramisu recipes online that call for pureeing berries, cooking down jam, or simmering fancy strawberry syrups. I don’t do that.
This is the way the recipe was handed down to me: a splash of orange juice, a spoonful of strawberry preserves, and fresh berries marinated for 10 minutes. That’s it. And you know what? It’s plenty good.
The cream is fluffy and sweet without being heavy, the strawberries shine, and the whole thing tastes like sunshine and joy—without a single egg yolk or double boiler in sight.
Ingredient Notes & Tips for Success
Here’s what you’ll need—and a few helpful things to know before you start:
- Strawberries: Fresh is best. You’ll need about 2 pints (4 cups sliced). Reserve the prettiest ones for garnish.
- Strawberry preserves: Helps coat the sliced berries and bring out their juices. Jam or fruit spread works too.
- Orange juice: No need to cook anything here—just a quick dunk for the ladyfingers. Bottled OJ is totally fine, though I recommend one without pulp.
- Ladyfingers: Look for crisp Italian-style ones (like Alessi or Forno Bonomi). If you can, grab two packs in case some break—or you get snacky while assembling. (Me? Never.)
- Dairy: Use cold mascarpone and heavy cream straight from the fridge. Don’t overmix the mascarpone, it or it can get grainy. Whip the cream to soft peaks before folding in mascarpone for the fluffiest texture.
- Tip: Chill the mixing bowl and beaters for the whipped cream—helps it whip up faster and fluffier!
Bonus tip for dipping the cookies: Don’t soak the ladyfingers. Just a quick dip and move on—they soften beautifully as the dessert chills.
You can choose to dip one side for a firmer, sliceable dessert – or dip both sides for more of a soft, scoop-able Tiramisu!
Layering tip: For clean, even layers, use a cookie scoop or large spoon to drop the mascarpone cream in dollops across the dish before spreading it out. That way you’re not accidentally dragging the strawberries around or making a big strawberry-cream swirl situation (unless that’s what you’re going for—then swirl away).
Serving tip: For the cleanest slices, use a long, sharp knife and wipe it clean between cuts. A pie server or offset spatula will help lift the pieces out without smooshing the layers (technical term). But let’s be honest—no one’s mad if it looks a little rustic.
Make Ahead & Storage Tips
- Make ahead: You must make this at least 4 hours ahead, but overnight is even better. The ladyfingers soften, the flavors settle in, and it slices like a dream.
- Storage: Cover tightly and keep in the fridge for up to 3 days. (It rarely lasts that long here.)
- Leftovers: Delicious eaten cold straight from the dish. Ask me how I know.
Printable recipe
Strawberry Tiramisu
Ingredients
For the strawberries:
- 2 pints fresh strawberries (about 4 cups sliced)
- 4 tablespoons strawberry preserves
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
For the cream layer:
- 2 cups heavy whipping cream (cold)
- 16 oz mascarpone cheese (cold (two 8 oz tubs))
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For assembly:
- 7 oz crisp ladyfingers ((about 24–30, such as Goya, Alessi or Forno Bonomi; if you want to be on the safe side get 2 packages – I always get some broken ones I have to eat while making Tiramisu, ahem))
- ½ cup orange juice
- optional garnish (extra strawberries, powdered sugar, mint)
Instructions
- Marinate the strawberries: Slice 1.5 pints of the strawberries (reserve the prettiest berries for garnish later) and place in a bowl. Add strawberry preserves, lemon juice, and vanilla. Toss to coat and let sit for 10 minutes while you prep everything else.
- Make the cream layer: In a large bowl, whip the heavy cream to soft peaks. Add mascarpone, powdered sugar, and vanilla, and beat just until smooth and fluffy. Do not overmix.
- Assemble the tiramisu:Layer #1: Quickly dip half the ladyfingers in orange juice (don’t soak—just a quick dunk) and arrange in a single layer in a 9×13-inch baking dish.Layer #2: Spoon half of the marinated strawberries (with their juices) over the ladyfingers, arranging them in an even layer.Layer #3: Spread half of the mascarpone cream over the strawberries.Repeat layers: Add a second layer of dipped ladyfingers, followed by the rest of the strawberries, and then the remaining cream. Smooth the top.
- Chill and serve: Cover and refrigerate for at least 4 hours, or overnight for best flavor and texture. Top with extra fresh strawberries or a dusting of powdered sugar just before serving. Slice and serve cold.
Variations & Serving Ideas
- No orange juice? Try pineapple juice, grape-strawberry juice or even milk with a splash of vanilla extract.
- Want it extra fancy? Garnish with fresh mint for a fancy twist.
- Make it mini: Assemble in individual jars or ramekins for picnics and parties.
- Feeling indulgent? Add a dollop of whipped cream before serving. White or dark chocolate shavings also add a wonderful touch for special occasions!
💌 From my kitchen to yours
If you make this Strawberry Tiramisu, I’d love to know! Leave a comment below and tell me how it went. Did you serve it at a party? Eat it straight from the dish after bedtime? Either way, I’m so happy it made it to your table.
📌 And don’t forget to pin this recipe, so you have it stored away for later.
Sue Turnbeau says
I am not a baker so this sounded like a perfect dessert to take to a family Easter dinner. It was easy to assemble, transport and everyone loved it! Will be making again!
Nora says
I’m so glad, Sue!
Lynne Knox says
Perfect uncomplicated delicious dessert for a special dinner.
Nora says
I’m so glad, Lynne!
Vasanthi says
Thank you for sharing this recipe
Nora says
Glad to hear it, Vasanthi!