This Strawberry Tiramisu is eggless and just as easy to make as the traditional Italian Tiramisu made with strong coffee, minus the heavy dose of caffeine.
If you like Tiramisu, you'll want to try the Traditional Tiramisu Recipe. And you can also make your own Savoiardi Ladyfingers biscuits with my recipe on this site.
Or try some of my other popular desserts like my White Chocolate Raspberry Cake, Sheet Pan Crostata, or my Homemade Apple Fritters with icing.
Learn how to clean strawberries with a few simple steps.
Jump to:
- Here's Why You'll Love this Recipe
- What is Tiramisu?
- What are Lady Fingers?
- Do I Need to Use Liquor?
- Frozen Berries vs. Fresh Berries
- Using Mascarpone or a Substitution
- Ingredients
- How to Make Strawberry Tiramisu
- Storage
- Top Tips
- Substitutions and Variations
- Main Dishes to Try
- Recipe Details
- Top Tips
- PIN it here
- Food Safety
- Comments
So if you thought traditional Tiramisu was decadent, then you'll fall in love with this Strawberry Tiramisu Cake.
The best part about making this cake is that there is no cooking involved!
This Strawberry Tiramisu Cake is just as easy to make as the traditional cake, just substitute your preferred berry or fruit flavor and a fruit tea. And best of all, people will think you spent hours in the kitchen making this dessert. Trust me, you will score brownie points.
Here's Why You'll Love this Recipe
- delicate flavors of berries and a vanilla mascarpone cream make this a cake that isn't overpowered by any one ingredient
- customizable in that you can use any fruit you prefer
- eggless making in perfect if your afraid to use raw eggs in your recipes
- enough servings for a group of 8 people making it perfect as a dessert for a dinner party
- no cooking required which is perfect if you don't like to bake
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What is Tiramisu?
For starters, "tiramisu" is Italian for "pick me up" and that's exactly how you feel when you eat a slice of this cake. Traditional style Tiramisu is a coffee-flavored Italian dessert. Tiramisu is made from ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.
In this version of Strawberry Tiramisu, we substitute the fruit tea for the coffee and a berries of your liking for the cocoa. I used strawberries because, well, I like them.
But, if you don't like strawberries, choose another berry you like or you can make a traditional Italian Tiramisu or individual Tiramisu dessert cups.
What are Lady Fingers?
No they aren’t some woman’s fingers you use to bake a cake. Lady fingers are a stale Italian cookie made in the shape of a thick finger. Hence the name lady fingers. I don’t discriminate, I have used different brands of lady fingers to make this recipe. You can also make your own savoiardi cookies with my recipe on this site.
I used an 8" spring form pan for this dessert so that I could cut it like a traditional 8" cake. But, Tiramisu is traditionally made in a rectangular Pyrex dish.
Do I Need to Use Liquor?
No, of course not! If you don't want to use liquor - don't. Traditional Tiramisu does have liquor in it, but many people don't put liquor in theirs. It's a personal choice.
Frozen Berries vs. Fresh Berries
Yes, if you can't find fresh strawberries you can substitute frozen strawberries or any other berry for that matter.
Using Mascarpone or a Substitution
Mascarpone is a thick creamy Italian cheese that is very mild and spreadable. It’s very similar to Philadelphia cream cheese. Essentially, if you don’t have mascarpone or your local grocer doesn’t carry it, you can substitute cream cheese in this recipe.
Ingredients
This Strawberry Tiramisu is made with few ingredients including mascarpone cheese, tea, liquor, strawberries, lady fingers, confectioner's sugar, vanilla extract, and whipping cream.
For exact measurement details see recipe card...
How to Make Strawberry Tiramisu
Make the tea and place it in a flat bowl. Add liquor and mix. Set aside to cool down to room temperature. I used a 9" round spring form pan for this dessert but you can use any dish so long as it is large enough to hold all the cream.
n the bowl of a stand mixer fitted with a paddle attachment, beat the cream, sugar, and mascarpone together until light and fluffy. Add vanilla and liquor and mix until well combined. Set aside in another bowl.
In the same bowl using a whisk attachment, beat cream and sugar until soft peaks form.
Add the mascarpone mixture back into the bowl and mix at low speed just to combine, do not over whip.
Get your spring form pan ready, if needed measure and cut the lady finger cookies that will be placed upward along the sides of the pan.
Dip half the cookie in the tea mixture and stand the cookie on the side of the pan, repeat until you have completely lined the circumference of the pan. Then begin layering the bottom of the pan.
Once you have completed one layer, spoon ⅓ of the mascarpone mixture and layer one inch of the mixture atop the cookies. Strategically place ½ of the sliced strawberries on top of the cheese mixture.
repeat until you have completed three layers ending with the mascarpone mixture. Reserve a couple of strawberries for garnish if you want.
For the top of the cake garnish with strawberries or you can reserve some cream and pipe out rosettes around the edge and continue all the way around the top until you reach the centre.
Storage
You can make this cake in advance and leave it in the fridge to rest for a couple of days. The longer it sits, the more time the lady fingers have to absorb the alcohol and the fruit juice. This is one of those desserts that tastes better after sitting for a couple of days.
This dessert also freezes well. Freeze cakes or leftovers in an airtight container for future use for a maximum of one month. When you are ready to serve your Tiramisu, take it out the night before and thaw it out in the fridge. Keep the Tiramisu refrigerated until you are ready to serve it to your guests or family.
Top Tips
I used a 9" round spring form pan for this dessert but you can use any dish so long as it is large enough to hold all the cream.
If the cream isn't thick enough for piping on the top layer, return the mixture to your stand mixer or mix until thick. Then using a piping bag and your preferred attachment to make rosettes on top.
This cake is best served chilled overnight.
Substitutions and Variations
Here are some suggested substitutions in case you need ideas:
- Cream Cheese - if you can't find mascarpone or if you feel it's too expensive, you can substitute cream cheese in this dessert
- Raspberries - sub in raspberries, blueberries or any other berry in this dessert if you don't like strawberries
- White chocolate - add some white chocolate shavings on top for an extra special indulgence
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Main Dishes to Try
Recipe Details
Strawberry Tiramisu Recipe
https://easyhomemaderecipes.caIngredients
- 2½ cups berry or fruit tea made strong
- ½ oz liquor fruit flavored like Tequila Rose
- 1 cups strawberries sliced, fresh or frozen
- 14 oz lady finger cookies 1 package
Mascarpone Mixture
- 15.87 oz mascarpone cheese or cream cheese
- ½ cups confectioner's sugar for whipped cream
- ½ tsp vanilla extract
- ½ oz liquor fruit flavored like Tequila Rose
Whipped Cream Mixture
- 1½ cup whipping cream
- ¾ cup confectioner's sugar
Instructions
- Make the tea and place it in a flat bowl. Add liquor and mix. Set aside to cool down to room temperature. I used a 9" round spring form pan and the sides were about 3" high.2½ cups berry or fruit tea, ½ oz liquor
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream, sugar, and mascarpone together until light and fluffy. Add vanilla and liquor and mix until well combined. Set aside in another bowl.15.87 oz mascarpone cheese, ½ cups confectioner's sugar, ½ tsp vanilla extract, ½ oz liquor
- In the same bowl using a whisk attachment, beat cream and sugar until soft peaks form. Add the mascarpone mixture back into the bowl and mix at low speed just to combine, do not over whip.1½ cup whipping cream, ¾ cup confectioner's sugar
- Get your spring form pan ready, if needed measure and cut the lady finger cookies that will be placed upward along the sides of the pan.
- Dip half the cookie in the tea mixture and stand the cookie on the side of the pan, repeat until you have completely lined the circumference of the pan. Then begin layering the bottom of the pan.14 oz lady finger cookies
- Once you have completed one layer, spoon ⅓ of the mascarpone mixture and layer one inch of the mixture atop the cookies. Strategically place ½ of the sliced strawberries on top of the cheese mixture. Repeat until you have completed three layers ending with the mascarpone mixture. Reserve a couple of strawberries for garnish if you want.1 cups strawberries
- For the top of the cake garnish with strawberries or you can reserve some cream and pipe out rosettes around the edge and continue all the way around the top until you reach the centre.
- Let chill overnight preferably so that the cookies get soft and absorb the tea mixture.
Notes
Top Tips
I used a 9" round spring form pan with a height of about 3" for this dessert but you can use any dish so long as it is large enough to hold all the cream. If the cream isn't thick enough for piping on the top layer, return the mixture to your stand mixer or mix until thick. Then using a piping bag and your preferred attachment to make rosettes on top. This cake is best served chilled overnight.Nutrition
PIN it here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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