Let's be clear: Strawberry Tiramisu should taste like tiramisu, not just strawberries and cream.
This version has strawberry-soaked ladyfingers, silky mascarpone cream, and a jammy strawberry filling made from the same berries used to create the syrup, so every bit of strawberry flavour ends up in the final dessert. A splash of elderflower liqueur adds depth and complexity without overpowering the strawberries.
Strawberry Tiramisu Recipe Snapshot
At a Glance: No bake. Serves 8. Beginner-friendly.
Why make this version: The elderflower-infused strawberry syrup gives it the depth and complexity of tiramisu but with fresh, light strawberry flavors.
Make-ahead: Assembles in 20 minutes the night before so there's nothing to do on the day but slice and serve.
Last year, I was invited to Kenwood's headquarters in Treviso, Italy - which, if you didn't know, also happens to be the birthplace of tiramisu. Spending time there made me realise just how seriously Italians take this dessert, but also how much the classic can be reinterpreted when you understand what makes it work in the first place.
That trip is what inspired this strawberry version. A lot of strawberry tiramisu recipes are really just glorified strawberries and cream in a dish, rather than a proper twist on the Italian classic - and after Treviso, I wanted to do better than that.
The trickiest part was the strawberry syrup. Getting a strong enough strawberry flavor to stand up to the mascarpone took several rounds of testing, but simmering the berries low and slow and letting the syrup continue to steep as it cools was the key. A splash of elderflower liqueur adds the complexity that coffee brings to the original.
Of course, flavor is only half the battle. A great tiramisu should also have beautiful, defined layers that hold their shape when sliced. I've included all my best tiramisu tips throughout the post to help you get that perfect balance of soft, soaked ladyfingers, silky mascarpone cream, and clean layers.
Jump to:
What Makes This Strawberry Tiramisu Different?
- Elderflower-Infused Syrup: Adds depth and complexity while making the strawberry flavour shine.
- Steeped for Maximum Flavor: The strawberries remain in the syrup as it cools to extract every last bit of flavour.
- A Hidden Strawberry Filling: The cooked strawberries are layered back into the tiramisu for an extra burst of flavour (and no waste).
- Beautiful, Defined Layers: Careful testing to make a tiramisu that sets beautifully and slices cleanly.
Ingredients
The ingredient list may look simple, but a few carefully chosen ingredients make all the difference when it comes to flavor, texture, and beautifully defined tiramisu layers.
- Strawberries - Fresh or frozen strawberries will work. Look for ripe, fragrant berries - the better they smell, the better your syrup will taste.
- Sugar - Plain white granulated sugar.
- Lemon juice - Brightens the strawberry flavor and cuts through the sweetness. Fresh or bottled, both work.
- Elderflower Liqueur - Optional but highly recommended. It adds a floral complexity and makes the strawberries shine. I used St Germain, but any will work (or use elderflower cordial for a non-alcoholic version).
- Mascarpone Cheese - Use full-fat mascarpone and keep it cold until you're ready to use it. It will mix with the cream more smoothly if they are the same temperature. If your brand has excess liquid in it, be sure to drain that off first.
- Heavy Whipping Cream - Double cream in the UK. Again, full-fat only - you need the fat content to whip and hold its structure.
- Powdered Sugar - (Icing sugar). It dissolves smoothly into the mascarpone without any graininess.
- Ladyfingers - (Savoiardi). You'll need around 24. Look for the Italian-style crisp ones rather than the softer sponge fingers - they hold up better when dipped and give you cleaner layers.
See the recipe card for measurements in both cups and grams (though I always recommend using a kitchen scale).
Choosing The Right Dish
I developed this recipe in an 8x8-inch baking dish, which creates thick, beautifully defined layers.
If you'd prefer to serve a larger crowd, you can double the recipe and assemble it in a 9x13-inch dish. Other dish sizes will work too, though your layers may be thinner or thicker depending on the dimensions of the pan.
How To Make Strawberry Tiramisu
This strawberry tiramisu recipe comes together in four simple stages:
- Make the syrup
- Make the mascarpone cream
- Assemble
- Chill
Make the Strawberry Simple Syrup
The strawberry simple syrup should be made first, so it has time to cool before dipping the ladyfingers. It is a classic simple syrup infused with fresh strawberries, so it benefits from a longer steeping time if you have an extra few hours to let it draw out even more strawberry flavor.
Cook the Strawberries
Place the strawberries, water, sugar, lemon juice, and a pinch of salt into a saucepan over medium heat and bring to a boil for 1-2 minutes until the sugar has dissolved and the liquid turns clear.
Turn it down to a gentle simmer for about 10 minutes, or until the strawberries are soft enough to be mashed, but not breaking down like they would in a strawberry reduction.
Steep the Strawberries
Let the strawberry simple syrup steep with the strawberries in it until completely cool. Steeping for longer means it will extract even more flavor from the berries. You can even cover it and pop it in the fridge for a few hours or overnight.
Once ready to use, strain the syrup through a fine-mesh strainer into a jug and press the strawberry solids down to squeeze most of the liquid out.
Add Elderflower Liqueur
Stir the elderflower liqueur into the strawberry simple syrup and store it in an airtight container until ready to use.
It's best to add the elderflower after the syrup has cooled to preserve its delicate flavor.
Keep the strawberry solids that were strained out for later - we'll use them for the filling!
Jules' tip
If Your Strawberry Syrup Tastes Bland
Strawberries vary hugely in flavour, so your syrup may need a little help. The syrup should taste slightly stronger than you'd want to eat on its own. Here are some extra tips to boost flavor:
- Add a squeeze of lemon juice to brighten the flavour.
- Steep fresh sliced strawberries in the syrup for longer.
- Leave the berries in the syrup while it chills to continue extracting flavour.
Make the Mascarpone Cream
This mascarpone cream recipe is the same one I use to top my Tiramisu brownies and tiramisu cookies. It's as close as possible to an authentic tiramisu filling, but without the use of raw eggs.
Whip the Cream
Whip the cold cream until it reaches medium peaks. That means peaks will form, but they still flop over and don't stand stiff.
It's important not to overwhip the cream, or it will be too stiff and won't incorporate into the mascarpone properly.
Mix the Mascarpone
Stir the cold mascarpone a little to loosen it up, then add the sifted powdered sugar and vanilla extract and mix until smooth and free from lumps.
Stop as soon as it is smooth, as mascarpone can very quickly go grainy if it is overmixed.
Fold Together
Gently fold the whipped cream into the mascarpone mixture, just until smoothly combined.
Refrigerate until ready to use.
Assemble the Strawberry Tiramisu
This is the fun part! It's a very easy process, but paying attention to a few key details will make all the difference between impressive clean layers and a soggy mess on the plate.
Dip Ladyfingers
Dip the ladyfingers in the strawberry syrup for 1-2 seconds on each side. If you're wondering whether they need another second in the syrup, they probably don't. They are made of genoise sponge, which is designed to soak up moisture, so they will continue to soak it all in as the tiramisu sets. Soaking them too much will make them soggy.
Line them up on the bottom of your dish to make a tight layer of ladyfingers. If your dish doesn't fit them perfectly, just break them to fill in the spaces. You can use little pieces to fill in any large gaps - this will help to make sure you have those beautifully defined layers.
Spread the Mascarpone Cream
Spread a little less than half of the mascarpone cream over the first layer of ladyfingers - you may need slightly more for the top layer if you plan on decorating a bit.
I like using a small offset spatula for this, as it allows me to get into all the corners easily.
Add Strawberry Filling
Check the strawberry solids leftover from making the syrup; if there are any large chunks of strawberry, you can either cut them or mash them into a smaller size.
Optionally, you can also mix in some sliced fresh strawberries for a burst of extra flavor.
Pour on top of the first layer of mascarpone cream to make a tasty surprise centre, and spread it out into an even layer.
Repeat with Second Layer
Repeat step 7 to make a second layer of dipped ladyfingers.
For the top layer of mascarpone cream, you can spread it on top, or I like to put it in a piping bag with the end snipped off and pipe these little blobs for a classic tiramisu look. They don't need to be neat or even to look stunning.
Cover the top with plastic wrap and chill in the fridge for 8-24 hours, until ready to serve.
Decorate
Right before serving, decorate your strawberry tiramisu. The nice thing about tiramisu is you really don't need to be good at decorating to make it look incredible.
For mine, I sprinkled some crushed freeze-dried strawberries over the top, then added a few sliced strawberries and some chopped pistachios for a bit of color and crunch.
serving suggestion
Individual Portions
This recipe also works beautifully as individual portions in coupe glasses for a super fancy way to serve. You can see all the pretty layers through the glass!
To do this, just break the ladyfingers into small pieces and assemble the layers just like you would in a regular dish.
Troubleshooting
Even no-bake recipes have things that can go wrong! These are the most common issues I see people having when making strawberry tiramisu, so you know what to look out for.
Soggy Tiramisu
Most likely cause:
Ladyfingers were soaked for too long and went mushy.
Fix:
Only dip them for 1-2 seconds on each side. They absorb more liquid while they chill.
Grainy Cream
Most likely cause:
Mascarpone was likely overmixed which caused it to split and turn grainy.
Fix:
Mix just until smooth - make sure mascarpone and the cream are both cold.
Messy Layers
Most likely cause:
Tiramisu was not chilled for long enough.
Fix:
The filling needs at least 8 hours to set and firm up enough to slice cleanly. 24 hours is ideal.
Lumpy Cream
Most likely cause:
The cream was whipped too much and isn't incorporating into the mascarpone
Fix:
Only whip to medium peaks so everything can combine smoothly.
Storage & Make-Ahead
Strawberry Tiramisu is the perfect make-ahead dessert because it actually needs time to rest in the fridge.
As the tiramisu chills, the ladyfingers soften, the filling sets, and all of the flavors have time to meld together. An overnight chill also gives you the cleanest slices and the most defined layers.
Make Ahead
You can assemble the tiramisu up to 24 hours in advance and keep it covered in the refrigerator until you're ready to serve. It's best to leave any decorating until shortly before serving so it looks nice and fresh.
If you'd like to get ahead, here's what can be prepared in advance:
- Strawberry syrup: Can be made up to 3 days ahead and stored in the refrigerator. For maximum flavor, leave the strawberries in the syrup until you're ready to use it.
- Mascarpone filling: Best made the same day you assemble the tiramisu.
Storing Leftovers
Store leftover Strawberry Tiramisu covered in the refrigerator for up to 3 days.
The texture is at its best within the first 24-48 hours. After that, the strawberries start to release more moisture, and the layers will become soggier.
FAQ
If you have a question about this recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.
Yes absolutely! The elderflower liqueur is entirely optional; I just like it because it adds a bit of complexity to the dessert and makes the strawberry flavor shine. If you don't want to use it, you can replace it with elderflower cordial, or just leave it out entirely.
This strawberry tiramisu recipe was developed for an 8-inch square baking pan and serves about 8 people. It can be made in different shapes and sizes of pan, but the layer thickness will vary.
If you'd like to make a bigger version, you can double the recipe and make it in a 9x13-inch pan.
Yes! In fact I regularly make this recipe with frozen strawberries. You don't have to thaw them out first, either; just add them straight to the pan with the sugar, water, and lemon juice, then continue with the recipe as normal.
The only place I'd say it's good to use fresh strawberries is for decorating, or if you want to mix some fresh strawberries into the filling before spreading.
Yes - strawberry tiramisu is actually better if you make it the day before as chilling it overnight lets it set and soak up all the lovely flavors.
How long your strawberry tiramisu lasts will depend hugely on the freshness of the berries, however typically it should be good in the fridge for up to 3 days. After that, the strawberries tend to produce more liquid and make it all go soggy.
Tiramisu needs time to soak up all the liquid and for the flavors to meld together, so it's best to let it chill for at least 8 - 24 hours.
Show Me Your Bakes!
If you make this recipe, please tag @bonni_bakery on Instagram or send me a photo - I love seeing all your creations.
Want your bake featured on the blog? You can also upload a photo here.
More Berry Desserts
If you love fruity desserts, try some of my other berry recipes.
Strawberry Tiramisu Recipe
Ingredients
- 225 g (½ pound) Strawberries fresh or frozen
- 100 g (½ cup) White Sugar
- 240 ml (1 cups) Water
- 1 tablespoon Lemon Juice
- ⅛ teaspoon Salt
- 2-3 tablespoon Elderflower Liqueur (optional)
- 450 g (16 oz) Mascarpone Cheese cold
- 90 g (⅔ cup) Powdered Sugar (Icing sugar)
- 480 ml (2 cups) Heavy Whipping Cream (Double cream) cold
- 1 teaspoon Vanilla Extract
- 24 Ladyfingers
- 150 g (1 cup) Fresh Strawberries
Equipment
Instructions
- Add all of the syrup ingredients (except the elderflower liqueur) to a saucepan over medium heat, stirring occasionally until it starts to boil.225 g (½ pound) Strawberries, 100 g (½ cup) White Sugar, 240 ml (1 cups) Water, 1 tbsp Lemon Juice, ⅛ tsp Salt
- Boil for 1-2 minutes until the sugar has dissolved and the liquid turns clear instead of cloudy. Turn the heat down to a gentle simmer, then let it bubble for 10 minutes to infuse the strawberry flavor. The strawberries should be soft enough after this that they can be easily mashed.
- Remove from the heat and let the syrup steep with the strawberries in it until completely cool.
- Strain the mixture through a fine-mesh sieve to separate the syrup from the strawberry solids. Use a spoon to press most of the liquid out of the berries.
- Add the elderflower liqueur (if using) to the syrup, then bottle it and store it in the fridge until ready to use. Keep the strawberry solids too, as we'll use those for the filling. If there are any large chunks of strawberry, mash or cut them down to a smaller size before storing.2-3 tbsp Elderflower Liqueur
- Whip the cream just until it reaches medium peaks - this means that peaks will form but will still flop over. Don't let it go all the way to stiff peaks or it won't incorporate smoothly into the mascarpone.480 ml (2 cups) Heavy Whipping Cream
- Remove the mascarpone from the fridge and mix it a couple of times just to loosen it up a bit. Add it to a bowl along with the sifted powdered sugar and vanilla extract, then mix everything together just until combined and smooth - mascarpone will split very easily if it is even slightly overmixed.450 g (16 oz) Mascarpone Cheese, 90 g (⅔ cup) Powdered Sugar, 1 tsp Vanilla Extract
- Gently fold the whipped cream into the mascarpone mixture just until combined. Refrigerate until ready to assemble the tiramisu.
- Dip the ladyfingers in the strawberry syrup, one at a time, dipping them for just 1-2 seconds on each side. They will continue to absorb moisture as the dessert chills. Arrange each dipped ladyfinger into the bottom of your pan, making sure to cover as much of it as possible in an even layer. If the ladyfingers don't fit perfectly, you can just break them down to size.Fill in any little gaps with little pieces of ladyfingers as any holes will mess up the lovely defined layers.24 Ladyfingers
- Add a little less than half of the mascarpone cream on top of the ladyfingers layer and spread it out as smoothly as possible.
- Pour the strawberry solids leftover from making the syrup on top of the mascarpone layer and spread it out to make a delicious surprise strawberry filling.
- Repeat the ladyfingers step, dipping and arranging on top to cover the whole surface.
- Pipe or spread the remaining mascarpone cream on top. I like to pipe it in little blobs for a classic tiramisu look - but you can spread it into little peaks with a spoon for a more rustic look.
- Cover with plastic wrap and chill the strawberry tiramisu overnight. It needs at least 8-24 hours for the filling to set and all the flavors to meld together. If you try to serve it before then the slices will not come out cleanly.
- Right before serving, decorate with sliced fresh strawberries. I also added some crushed up freeze-dried strawberries and some chopped pistachios.150 g (1 cup) Fresh Strawberries
Nutrition
Notes
Pan Size
This recipe was developed for an 8-inch square dish. You can make it in other shapes and sizes, but the thickness of the layers will vary.If you want to use a 9x13-inch dish, you can double the recipe.
Ingredient Notes:
- Strawberries - You can use fresh or frozen strawberries. If using frozen there is no need to let them thaw first, just add them straight to the pan with the other ingredients.
- Elderflower Liqueur - Optional but highly recommended. It adds a floral complexity and makes the strawberries shine. I used St Germain, but any will work (or use elderflower cordial for a non-alcoholic version).
- Mascarpone Cheese - Use full-fat mascarpone. If your brand has excess liquid in it, be sure to drain that off first.
Hi, I'm Jules!
I'm a Scottish ex-bakery owner sharing my tried and true dessert recipes and expert tips to help you whip up impressive desserts at home.
Check out my baking blog and try a few recipes.
Or just lick the screen a little...
Happy Baking!