Strawberry and Cream Tiramisu Recipe

Strawberry and cream tiramisu is a bright, fruit-forward twist on the classic Italian dessert that replaces heavy coffee with fresh berry sweetness.

This version features layers of airy ladyfingers, velvety mascarpone cream, and slices of juicy strawberries for a refreshing finish. It is the perfect centerpiece for a spring brunch or a summer dinner party because it looks beautiful and tastes even better.

Ingredients

This recipe makes 8 generous servings, which is perfect for a medium-sized glass baking dish or individual trifle glasses.

• 1 lb fresh strawberries (washed and hulled)
• 2 packages (7 oz each) ladyfingers
• 16 oz mascarpone cheese (softened)
• 1.5 cups heavy whipping cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup strawberry jam or preserves
• 1/4 cup orange juice or water (to thin the jam)
• Fresh mint leaves (optional for garnish)

Berry Prep

A top-notch strawberry tiramisu begins with the fruit. You want to select berries that are deep red all the way to the stem, as these will provide the most natural sugar and the best color for your layers.

Take half of your strawberries and slice them into thin, uniform rounds. These will go inside the dessert to create that beautiful striped look you see in professional food blog photos.

Take the other half of the berries and dice them into small pieces. These smaller bits are great for mixing with a little bit of sugar to create a light syrup.

By having two different cuts of fruit, you ensure that every single bite of the tiramisu has a consistent strawberry flavor. Simple preparation here makes a massive difference in how the final dish feels in your mouth.

Sweet Soak

Unlike traditional tiramisu which uses espresso, this fruit version requires a sweet berry soak to soften the ladyfingers. In a small bowl, whisk together your strawberry jam and the orange juice. If you prefer not to use citrus, plain water works just fine.

You want a liquid consistency that is thin enough for the cookies to absorb but thick enough to stay flavorful.

This soak is what transforms dry, crunchy ladyfingers into soft, cake-like layers. It acts as the bridge between the creamy cheese and the fresh fruit.

If you find your jam is too thick or has large chunks of fruit, you can run it through a blender for a few seconds. A smooth soak ensures that every cookie gets an even coating of strawberry goodness.

Cream Whip

The heart of any tiramisu is the mascarpone mixture. In a large bowl, beat the softened mascarpone cheese with the sugar and vanilla extract until it is smooth and creamy. In a separate cold bowl, whip your heavy cream until it forms stiff peaks.

A professional tip is to chill your bowl and beaters in the freezer for ten minutes before you start whipping the cream. This helps the cream hold its volume much better.

Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Do not use an electric mixer for this part, as you want to keep the air in the cream. You are looking for a cloud-like consistency that is rich but light.

This velvety filling is what makes the dessert feel luxurious and top-notch. Keeping the language simple helps you focus on the delicate balance of these three main ingredients.

Cookie Layer

Now it is time to assemble the base. Quickly dip each ladyfinger into the strawberry jam soak. You only want to dip them for about one or two seconds per side.

If you leave them in the liquid too long, they will become mushy and fall apart before you can even get them into the dish. Arrange the soaked cookies in a single, tight layer at the bottom of your 9×13 inch baking dish.

Fill any small gaps with broken pieces of soaked ladyfingers so that the entire bottom of the pan is covered.

This solid foundation is what allows you to cut clean, square slices later on. Once the first layer of cookies is down, spread half of your mascarpone cream over the top. Use an offset spatula or the back of a large spoon to get the cream into every corner.

Fruit Stack

Place your sliced strawberry rounds directly on top of the first cream layer. Try to overlap them slightly so that you create a solid red layer of fruit. This not only adds flavor but also provides a structural barrier that keeps the dessert from becoming too soft.

The acidity of the fresh berries cuts through the richness of the heavy cream and cheese perfectly.

Repeat the process by adding another layer of soaked ladyfingers and the remaining mascarpone cream. Smooth the top as much as possible.

This layered approach is what gives tiramisu its iconic look. By using simple, direct steps, you ensure that the dessert stays organized and professional-grade. The contrast of the white cream and red berries is always a winner for photography.

Cold Set

This dessert is not meant to be eaten immediately. To get a top-notch result, you must let the tiramisu sit in the refrigerator for at least six to eight hours.

Overnight is even better. This rest period allows the ladyfingers to fully soften and the flavors to meld together. It also helps the mascarpone cream firm up so that the slices hold their shape when you serve them.

Cover the dish tightly with plastic wrap to prevent it from picking up any other smells from the fridge. Patience is the hardest part of this recipe, but it is the most vital.

When you pull it out the next day, the cookies will have the texture of a light sponge cake. This transformation is the secret to a successful tiramisu that will impress any guest.

Better Finish

Before serving, decorate the top with your remaining fresh strawberries. You can arrange them in a pattern or just pile them in the center for a rustic look.

A light dusting of powdered sugar or a few fresh mint leaves adds a professional touch that makes the dish look like it came from a high-end Italian bakery. These small details are what make a food blog post feel authentic and high-quality.

If you are serving this for a special occasion, you can even top it with a few white chocolate shavings. The milkiness of the chocolate pairs beautifully with the strawberries.

Simple additions like this allow you to put your own spin on the recipe. The goal is always a clean, bright, and refreshing dessert that everyone will remember.

Common Pitfalls

The biggest mistake is over-soaking the ladyfingers. If they are too wet, the bottom of your dish will be a puddle of red liquid. Another issue is using mascarpone that is too cold. If the cheese isn’t softened, it will stay lumpy and won’t blend smoothly with the whipped cream.

Always take your ingredients out of the fridge about thirty minutes before you start.

Finally, make sure your heavy cream is truly whipped to stiff peaks. If the cream is too soft, the tiramisu will be runny and won’t slice cleanly.

 Following these simple rules ensures that your strawberry and cream tiramisu is a success every single time. This attention to detail is what makes a recipe reliable for your readers.

Can I use frozen strawberries for this tiramisu?

While you can use frozen strawberries to make the jam soak, I highly recommend using fresh berries for the layers and the topping. Frozen strawberries release a lot of extra moisture as they thaw, which can make the cream layers watery and thin.

Fresh berries provide the necessary crunch and bright color that defines this top-notch dessert. If you must use frozen, make sure they are completely thawed and patted dry with a paper towel before you add them to the dish.

How long does strawberry tiramisu stay fresh?

This dessert is best enjoyed within two to three days of making it. Because it contains fresh fruit and raw dairy, it does not have a very long shelf life. After the third day, the strawberries will start to release their juices, which can make the ladyfingers a bit too soft.

However, it rarely lasts that long because it is so delicious! Do not try to freeze this dessert, as the mascarpone cream will change texture and become grainy once it thaws.

Final Thoughts

Strawberry and cream tiramisu is a masterclass in how fresh fruit can modernize a classic recipe. By focusing on a good soak and a light, airy cream, you can create a top-notch dessert that is perfect for any celebration. It is a bright, beautiful, and satisfying dish that feels like summer in a bowl.

Keep your berries fresh, your soak quick, and your cream fluffy.

These simple rules are the key to a successful tiramisu. It is a sweet and creamy combination that will quickly become a favorite for your family and your blog readers.