Hey y’all! If you love the classic elegance of tiramisu and the bright, juicy sweetness of strawberries, you’re in for a treat. This No-Bake Layered Strawberry tiramisu Dessert is deliciously creamy, bursting with berry flavor, and requires absolutely zero oven time. It’s perfect for summer gatherings, picnics, or a sweet finale to any weeknight dinner. Easy to make ahead and always a crowd-pleaser—let’s get cooking!

Save

Why You'll Love This

No baking required, making it ideal for hot days and busy schedules.
Layers of light, fluffy mascarpone cream and juicy strawberries create an irresistible combination.
Makes an eye-catching centerpiece for any celebration or potluck.
Can be made ahead, so it’s perfect for entertaining and meal prep.
Easily customizable with your favorite fruits or liqueurs.

Ingredients

1 ½ pounds (680g) fresh strawberries, hulled and sliced
⅓ cup (65g) granulated sugar, divided
1 tablespoon fresh lemon juice
1 ½ cups (355ml) cold heavy whipping cream
8 ounces (226g) mascarpone cheese, room temperature
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
24 ladyfinger cookies (about 7 oz/200g), crisp Savoiardi style
½ cup (120ml) orange juice or strawberry juice (for dipping)
Extra strawberries and fresh mint leaves, for garnish

Directions

Step 1: Prepare the Strawberries

In a medium bowl, toss sliced strawberries with 3 tablespoons granulated sugar and lemon juice. Set aside for 10-15 minutes until juicy.

Step 2: Make the Mascarpone Cream

In a large mixing bowl, beat the cold heavy whipping cream with remaining granulated sugar until soft peaks form.
In a separate bowl, whisk mascarpone cheese, powdered sugar, and vanilla until smooth.
Gently fold whipped cream into the mascarpone mixture until combined and fluffy.

Step 3: Layer the Dessert

Quickly dip ladyfinger cookies one at a time into orange or strawberry juice (about 1-2 seconds per side), then arrange a single layer in the bottom of a 9x9-inch (23x23 cm) dish.
Spread half of the mascarpone cream mixture over the ladyfingers.
Top with half of the macerated strawberries, spreading evenly.
Repeat with a second layer of dipped ladyfingers, remaining cream, and strawberries.

Step 4: Chill and Garnish

Cover tightly and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
Before serving, garnish with extra fresh strawberries and mint leaves.

Notes

For best results, make sure the mascarpone is at room temperature to prevent lumps.
Don’t soak the ladyfingers too long—they should be moist but not soggy.
This dessert gets even better after a full night in the fridge!

Variations

Chocolate Strawberry: Add a layer of finely grated dark chocolate between the cream layers.
Mixed Berry: Use a medley of raspberries, blueberries, and blackberries along with (or instead of) strawberries.
Boozy Tiramisu: Add 2 tablespoons strawberry liqueur or limoncello to the juice for soaking the ladyfingers.

Required Equipment

9x9-inch (23x23 cm) baking or serving dish
Mixing bowls (medium and large)
Hand mixer or stand mixer
Spatula
Whisk

Storage Instructions

Cover leftover No-Bake Layered Strawberry Tiramisu Dessert tightly and store in the refrigerator for up to 3 days. For best texture and freshness, avoid freezing as the creamy layers may separate when thawed.

Serving Suggestions & Pairings

Serve chilled, straight from the fridge, for a refreshing treat.
Pair with a glass of Prosecco or cold brewed iced tea.
Add a swirl of strawberry sauce or dust lightly with powdered sugar for extra flair.

Pro Tips

Use crisp, dry ladyfingers for the best texture and easy layering.
Let the dessert chill several hours (or overnight) for maximum flavor blending.
Slice cleanly with a sharp knife and wipe between cuts for beautiful layers.

FAQ

Can I use frozen strawberries?

Yes! Thaw completely and drain excess liquid before layering for best results.

What if I can’t find mascarpone?

You can substitute with full-fat cream cheese, though the flavor will be slightly tangier.

How far in advance can I make this dessert?

It’s perfect made the day before serving—just keep it refrigerated until ready to enjoy!