Strawberry tiramisu is a summer version of the classic Italian Tiramisú everyone knows and loves. It is lighter, fruitier, and equally delicious. 

Ladyfinger biscuits, mascarpone cheese, fresh strawberries, a hint of vanilla, and an optional splash of liquor make for a delicious and refreshing dessert.

Tiramisú means pick me up (tirami sú) so whether it might be the classic version or this strawberry version, it’s the perfect afternoon pick-me-up treat for the summer. 

Classic tiramisu has raw egg in it, but to make this Strawberry Tiramisu even more summer-friendly I’ve left it out. Don’t worry, it’s still very creamy and delicious!

And if you want to make this recipe for kids, you can just leave out the liquor.

Ingredients

• Ladyfinger biscuits – Traditional ingredient for tiramisu.
• Strawberries – Preferably fresh strawberries without spots, but you can also use frozen strawberries (see recipe tips section).
• Granulated sugar – Adds sweetness to the tiramisu.
• Lemon juice – Preferably freshly squeezed lemon juice, but store-bought also works if that’s all you have.
• Vanilla extract – Alternatively, you can use vanilla sugar. I recommend adding some, since it enhances the final flavor.
• Mascarpone cheese – Classic ingredient for tiramisu. If you can’t find mascarpone, you can use plain cream cheese but it will change the flavor of the dish.
• Whipping cream – We add it to substitute the raw eggs and still achieve the creamy consistency. So don’t substitute it with anything else.
• Liquor of choice – Optional; I like adding a dash of triple sec liquor, amaretto or sometimes kirsch liquor. If you don’t like it, you can substitute it with any other liquor of choice or omit it.

Recipe Tips

• Don’t dip the ladyfinger biscuits into the strawberry puree for too long. They are quite delicate and soak up liquid fast, so you might end up with mushy biscuits. Just dip them in and make sure they are evenly coated.
• You can also use frozen strawberries to make the strawberry puree. This is a good option if you want to make this dessert outside of strawberry season. If you’re using frozen strawberries, thaw them before blending. Otherwise, you might end up with a slushy and not a puree. 
• The mascarpone and whipping cream must be super cold before mixing. Also, don’t overmix or the mixture may curdle. To avoid this, mix with a whisk or spatula, not an immersion blender.
• Adjust the sugar to taste depending on the sweetness of the strawberries and personal preference.

How to Make Strawberry Tiramisu – Step by Step Instructions

Wash the fresh strawberries thoroughly and drain them well. Set aside 4-5 strawberries for garnish. Remove the top of the remaining strawberries and cut them into pieces.

Use an immersion blender or food processor to process the strawberry pieces into a puree. If needed, add a splash of water.

Add the lemon juice as well as about one third of the sugar to the strawberry puree and mix well. If using, also add the liquor and mix well.

In a large bowl, combine the whipping cream, mascarpone cheese, the remaining sugar, and vanilla extract. Mix with a whisk or spatula until you have a smooth cream.

Dip the ladyfingers in the strawberry puree so they are fully covered. Then arrange the soaked ladyfingers in a rectangular casserole dish or similar until the base is covered.

Add a layer of cream and mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers, then finish with a layer of the cream and mascarpone mixture.

Garnish with a few drizzles of strawberry puree and sliced strawberries on top.

Cover the tiramisu and refrigerate for at least 3 to 4 hours (preferably overnight), then serve cold and enjoy!

Storage Tips

You can store this strawberry tiramisú in the fridge, covered or in a sealed container, for up to 3 to 4 days.

Related Recipes

If you liked this tiramisu, here are some other dessert recipes that are delicious!

• Classic Panna Cotta
• Chocolate Pudding (Chocolate Budino)
• Mango Panna Cotta
• Chocolate Panna Cotta
• Peach Crostata