Strawberry Tiramisu

Why You’ll Love This Recipe

I love how easy and fuss-free this recipe is. It takes only 20 minutes to put together, and the rest is hands-off chill time. The combination of real strawberries, strawberry pie filling, and creamy mascarpone gives it a rich, layered flavor. There’s no coffee or cocoa here—just sweet, fruity bliss. Plus, it’s no-bake, which makes it ideal for warm weather or when I don’t want to heat up the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups fresh strawberries (roughly chopped)

• ⅓ cup granulated sugar

• 21 ounces strawberry pie filling

• 2 cups heavy whipping cream

• 2 teaspoons vanilla extract

• ¾ cup powdered sugar (sifted)

• 6 tablespoons instant pudding mix

• 16 ounces mascarpone cheese

• 12 ounces ladyfingers

• sliced strawberries

• whipped cream

• powdered sugar

Directions

Strawberry Layer
I start by combining the chopped strawberries and sugar in a medium bowl and letting them sit for about 10 minutes. Then I gently mash the mixture with a fork and stir in the strawberry pie filling. I set that aside while I prepare the cream layer.

Mascarpone Layer
In a large bowl, I beat the heavy whipping cream and vanilla extract until frothy, which takes around 2 to 3 minutes. Then I slowly add in the powdered sugar and pudding mix, continuing to beat until stiff peaks form—about 3 to 4 more minutes. I add half of the mascarpone cheese, beating until smooth, then mix in the rest until the mixture is silky and fully combined.

Assembly
I lightly spray a 9-inch square baking dish with nonstick spray. Then I dip the ladyfingers in the strawberry mixture—turning them to fully coat—and lay them in a single layer in the dish. I spoon half of the strawberry mixture over the ladyfingers, then gently spread half of the mascarpone mixture on top. I repeat the layers: dipped ladyfingers, the rest of the strawberry mixture, and the remaining mascarpone layer. I smooth it out evenly, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.

When I’m ready to serve, I top it with sliced strawberries and whipped cream, dust with powdered sugar, and cut into squares.

Servings and timing

This recipe makes 16 servings and only takes about 20 minutes to assemble. For best results, I chill it overnight to let the flavors fully come together.

Variations

• I sometimes use raspberry or mixed berry pie filling instead of strawberry for a different twist.

• For a tangier flavor, I swap half the mascarpone with cream cheese.

• If I don’t have ladyfingers, I use sponge cake cut into strips.

• A splash of strawberry liqueur in the strawberry layer gives a more adult-friendly version.

Storage/Reheating

I store any leftovers tightly covered in the fridge for up to 3 days. Since this is a chilled dessert, there’s no reheating required. I avoid freezing it because the mascarpone and whipped cream don’t thaw well and can separate.

FAQs

What are ladyfingers and where can I find them?

Ladyfingers are light, crisp sponge biscuits commonly used in tiramisu. I usually find them in the cookie aisle or the international foods section of most grocery stores.

Can I make this recipe ahead of time?

Yes, I love making this the night before. It needs at least 6 hours to set, and overnight chilling makes the texture even better.

Do I need to cook anything for this recipe?

No cooking required! This is a completely no-bake dessert, making it easy and quick to prepare.

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture, but if frozen are all I have, I make sure to thaw and drain them well before using.

What kind of pudding mix should I use?

I use instant vanilla pudding mix for this recipe. It helps stabilize the whipped cream and adds a touch of flavor.

Conclusion

This Strawberry Tiramisu is the perfect way to enjoy the classic Italian dessert with a fruity twist. I love how refreshing, creamy, and easy it is to make. It’s a show-stopper for parties, holidays, or just when I want something sweet and special without turning on the oven.

Print