Strawberry Tiramisu
If you’re like me and can’t wait for strawberries, then you’ll love this peak-season strawberry tiramisu made with real fruit flavor, not just sweetness, and technique that guarantees perfect layers every time. This dessert will wow your guests, and it’s so simple. Make this just once and everyone will ask for the recipe!
This tiramisu is full of farmers market fresh fruit, foolproof, and feels really fancy. I look forward to making this each year when strawberries are at their peak. As a busy professional cook and Mom, you bet I need recipes for easy make ahead desserts, and I love helping make life easier by creating dishes like this to share with you.
My Italian American family even gives this one a thumbs up, in spite of it not being a traditional tiramisu (my Italian husband even said he likes this better than traditional tiramisu. Gasp!). It is also free of raw eggs and alcohol, which you would see in most tiramisu recipes.
I make this at home quite a bit during strawberry season not only because it tastes great, but it gives me the chance to hit a U-Pick farm and get my hands dirty, while knowing that I’m using the best berries I can find. I like to source locally and cook with the seasons, and show you how to do the same in your own kitchen.
At home, we love this with burgers, baked beans, and salad or even as part of a brunch spread with a frittata and some strawberry lemonade. It also makes a great picnic dessert, just be sure to put plenty of ice packs in your cooler and don’t let it sit too long before serving.
What You Need To Make The Best Strawberry Tiramisu
What makes this strawberry tiramisu better than the others out there? Well for one thing, I’m going to teach you how to pick the best strawberries for this dessert, and we are adding some herbal elements that enhance the flavor of the whole dish, really elevating it to something special. We’re also adding strawberries right to the ladyfinger soak, putting that strawberry flavor everywhere we can!
Here are a couple of ingredients worth noting, be sure to see my tips about selecting the best strawberries in the next section. The whole ingredient list is in the recipe card below.
Chamomile Tea-
Here it is, that unexpected ingredient I talked about earlier! Normally, a tiramisu would use coffee and sometimes alcohol for soaking the ladyfingers. I felt that a coffee and strawberry combo would be just plain weird, so I came up with the idea of using strong brewed chamomile tea, and boy is it awesome!
The tea makes this tiramisu herbaceous and light while pairing wonderfully with the strawberries and the mascarpone.
Fresh Mint-
The mint really adds to the overall fresh tone of this dessert. You don’t need much, but it really enhances it.
Amy’s Tips For Selecting The Best Strawberries for Tiramisu
strawberry tips
- Don’t use frozen strawberries! The excess moisture as they defrost will make the tiramisu really soggy! Look for fresh strawberries free of browning that are ripe but not starting to rot, and look for healthy green tops.
- It is really important to use ripe strawberries for this recipe. Strawberries that are starting to turn soft that you need to use before they go bad are perfect. If your strawberries are not ripe enough you won’t have as much of that deep strawberry flavor you want.
- The nice thing about utilizing a Farmers Market or a U-Pick farm for your berries is that you can taste the product so you know what you’re getting. I have found that a lot of grocery store strawberries are lacking in flavor, and are either under ripe or starting to rot when I buy them.
- If you don’t have access to a farmers market or U-Pick farm and need to use grocery store strawberries, check the clear package they come in carefully for any signs of rot. If they seem under ripe, let them sit for a day or two before making the tiramisu to soften them up so they sweeten a bit.
Amy’s Pro Tips For Making Strawberry Tiramisu
Here are a few helpful step by step photos along with tips to help you make this recipe:
Don’t soak the ladyfingers too long, they will disintegrate in the liquid very quickly! Just dip them in and right out again. I always buy more ladyfingers than I need in case I lose a few to being dunked too long. It happens!
There may seem like a lot of filling for this recipe, but the key to building great layers is not to skimp on them. You want all those flavors in every bite!
Chop strawberries for the soaking liquid. 
Slice strawberries for the layers. 
Puree the chopped strawberries with the tea. 
Have a baking dish and soaking liquid ready.
Whip the cream. 
Whip the mascarpone. 
Layer the tiramisu. 
Top with strawberries.
And there you have it! A no-bake Strawberry Tiramisu that’s light, luscious, and full of fresh seasonal flavor. With just a few simple ingredients and a little chill time, you can create a show-stopping dessert that feels both elegant and effortless.
If you enjoyed this recipe and want more fresh and seasonal inspiration sent right to your inbox, be sure to join my email list for exclusive content, Farmers Market tips, and free cooking guides from The Copper Table. Let’s keep cooking with the best each season has to offer. I’m so glad you stopped by. Happy Cooking!
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Strawberry Tiramisu
Looking for a fruity, no-bake dessert? This Strawberry Tiramisu layers ladyfingers, mascarpone, and fresh strawberries for a light, crowd-pleasing dessert you will love!
- Total Time: 30 minutes
- Yield: 12 Servings 1x
Ingredients
Instructions
- You will need a stand mixer or hand held mixer, a 13×9 casserole dish, a saucepan, an immersion blender, a rubber scraper, and two mixing bowls.
- Start by brewing the chamomile tea. In a 2 quart saucepan, boil the three cups of water along with one quarter cup of sugar and add the five tea bags. Once the water has reached a boiling point, remove the saucepan from the heat and allow the tea to steep and cool.
- Take six strawberries from the two pounds of strawberries and roughly chop them. Add them to the chamomile tea and allow it to continue to steep.
- Add the 1 1/2 cups of heavy cream and one quarter cup of the sugar to the bowl of a stand mixer, or a mixing bowl if you are using a hand held mixer. Whip the cream until firm, about 3 minutes. Scrape the whipped cream into another bowl and chill in the refrigerator. There is no need to wash your mixing bowl, you will still need it for the mascarpone.
- Cut the remaining strawberries into slices. If your strawberries are large, they could be cut into four slices, or three if they are smaller.
- Once the strawberries are sliced, remove the tea bags from the saucepan and use an immersion blender to puree the chopped strawberries you added to the tea.
- Chop fresh mint until you have 1 Tablespoon. Add the 16 ounces of mascarpone and the Tablespoon of mint along with the two teaspoons of sugar to the mixing bowl and use the paddle attachment to whip on low speed for about a minute.
- Then, add the chilled whipped cream to the mixing bowl, and stir on low with the paddle attachment.
- Open the packages of lady fingers and dip them one at a time into the tea and strawberry mixture, arranging them in the casserole dish.
- Next, top with half of the whipped cream and mascarpone mixture.
- Then, top with half of the sliced strawberries, arranging them however you like.
- Do a second layer on top of the first starting with dipped ladyfingers, then the other half of the mascarpone mixture, then the rest of the strawberries.
- Once you have finished assembling the tiramisu, wrap it tightly with foil and refrigerate for at least 4 hours, preferably overnight. Then, its ready to serve and enjoy!
Notes
Recipe Variations
You can try using hibiscus or a berry flavored tea for this recipe (it would make the tiramisu a purplish color) if you want a slightly different flavor profile.
You can easily cut this recipe in half or double it, just make sure to adjust the size of your pan accordingly.
If you don’t care for mint, you are welcome to leave it out.
If you have any elderflower syrup or liqueur, it would be wonderful added to the tea mixture.
You can always brew the chamomile tea stronger if you want a more pronounced flavor.
Storage Tips
This tiramisu will store just fine in the casserole dish topped with foil for about 3 days after it is made. After that, the strawberries may start to go bad.
Strawberry Tiramisu Pro Tips
Don’t soak the ladyfingers long, they just need a quick dunk!
See the section in the post about the best strawberries for this recipe.
If you want more mascarpone whipped cream mixture between the layers, you can increase the heavy cream by 1/2 cup and add one extra tablespoon of sugar when you make the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 0 hours
- Category: Desserts and Baking
Nutrition
- Serving Size: 1 cup
- Calories: 261
- Sugar: 12.8 g
- Sodium: 29.2 mg
- Fat: 21.2 g
- Carbohydrates: 16.1 g
- Protein: 3.5 g
- Cholesterol: 60.3 mg
This looks like the perfect dessert for a summer get-together! I love strawberries. Pinned!
Thank you Pat, I hope you love this recipe, please stop back by and let me know how it turned out!