Ingredients

For the Strawberry Syrup

• 2 cups (300g) fresh strawberries, hulled and chopped
• ½ cup (100g) granulated sugar
• ¾ cup (180ml) water
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For the Mascarpone Cream Filling

• 16 ounces (450g) mascarpone cheese, softened
• 1½ cups (360ml) heavy whipping cream, chilled
• ¾ cup (90g) powdered sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon zest
• Pinch of salt

For the Layers

• 24–30 ladyfinger cookies (Savoiardi)
• 3 cups (450g) fresh strawberries, sliced
• 1 cup (150g) diced strawberries

For the Topping

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberry slices
• White chocolate shavings (optional)
• Fresh mint leaves

Equipment

• 9×13-inch baking dish
• Medium saucepan
• Mixing bowls
• Electric mixer
• Fine-mesh strainer
• Rubber spatula
• Offset spatula

Instructions

Step 1: Prepare the Strawberry Syrup

In a medium saucepan, combine:

• Chopped strawberries
• Granulated sugar
• Water
• Lemon juice

Bring to a gentle simmer over medium heat.

Cook for 8–10 minutes, stirring occasionally, until the strawberries become soft and release their juices.

Remove from the heat and stir in the vanilla extract.

Strain the syrup through a fine-mesh sieve into a bowl, pressing gently on the berries to extract as much liquid as possible.

Allow the syrup to cool completely before using.

Step 2: Make the Mascarpone Filling

In a large mixing bowl, beat the mascarpone cheese until smooth and creamy.

Add:

• Powdered sugar
• Vanilla extract
• Lemon zest
• Pinch of salt

Mix until fully combined.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture using a spatula.

Continue folding until the mixture is smooth, light, and fluffy.

Do not overmix.

Step 3: Prepare the Strawberries

Wash and dry the strawberries thoroughly.

Hull and slice most of the strawberries into thin slices.

Dice the remaining strawberries into small pieces.

Pat the sliced strawberries dry with paper towels to remove excess moisture.

Step 4: Dip the Ladyfingers

Quickly dip each ladyfinger into the cooled strawberry syrup for 1–2 seconds.

Do not soak them for too long, as they will become too soft.

Arrange the dipped ladyfingers in a single layer across the bottom of a 9×13-inch baking dish.

Trim a few cookies if needed to fit the pan neatly.

Step 5: Add the First Cream Layer

Spread half of the mascarpone cream evenly over the ladyfingers.

Use an offset spatula to smooth the surface.

Scatter half of the sliced strawberries and diced strawberries evenly over the cream layer.

Step 6: Create the Second Layer

Dip the remaining ladyfingers into the strawberry syrup.

Arrange them over the strawberry layer.

Spread the remaining mascarpone cream evenly on top.

Smooth the surface carefully to create an even finish.

Top with the remaining sliced strawberries.

Step 7: Prepare the Whipped Cream Topping

In a chilled bowl, combine:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Beat until medium to stiff peaks form.

Spread or pipe the whipped cream over the top of the tiramisu.

Decorate with:

• Fresh strawberry slices
• White chocolate shavings (optional)
• Fresh mint leaves

Step 8: Chill

Cover the baking dish tightly with plastic wrap or foil.

Refrigerate for at least 6 hours, but preferably overnight.

This allows the ladyfingers to soften and the flavors to meld together beautifully.

Step 9: Slice and Serve

Use a sharp knife to cut into squares.

Wipe the knife clean between cuts for neat slices.

Serve chilled with extra fresh strawberries or a drizzle of strawberry sauce if desired.

Chef’s Tips

• Use cold heavy cream for the fluffiest whipped texture.
• Softened mascarpone blends more easily and prevents lumps.
• Dip the ladyfingers quickly to maintain their structure.
• Chill overnight for the best flavor and cleanest slices.
• Pat the strawberries dry before layering to prevent excess liquid from softening the dessert.

Delicious Variations

Mixed Berry Tiramisu

Use blueberries, raspberries, and blackberries along with strawberries.

Chocolate Strawberry Tiramisu

Add layers of grated dark chocolate or chocolate ganache.

Lemon Strawberry Tiramisu

Mix additional lemon zest and a little lemon curd into the mascarpone filling.

Strawberry Cheesecake Tiramisu

Blend softened cream cheese with the mascarpone for a richer cheesecake flavor.

Nutella Strawberry Tiramisu

Spread a thin layer of Nutella over the ladyfingers before adding the mascarpone filling.

Storage

Cover tightly and refrigerate for up to 4 days.

Freezing

Freeze the assembled tiramisu (without the fresh strawberry garnish) for up to 1 month.

Thaw overnight in the refrigerator before serving and garnish with fresh strawberries.

Approximate Nutrition (Per Serving)

• Calories: 430
• Protein: 7g
• Carbohydrates: 35g
• Fat: 29g
• Saturated Fat: 18g
• Cholesterol: 95mg
• Sodium: 110mg
• Fiber: 2g
• Sugar: 24g

This Strawberries & Cream Tiramisu is a beautifully layered no-bake dessert that combines sweet strawberries, airy mascarpone cream, and tender syrup-soaked ladyfingers into a refreshing treat. Elegant enough for celebrations yet easy enough for everyday entertaining, it’s a dessert that’s sure to impress with every creamy, fruity bite.