No-Bake Strawberry Tiramisu Cake (Light, Fruity, and Elegant!)

This No-Bake Strawberry Tiramisu Cake is a delightful and refreshing twist on the classic Italian dessert! It features layers of ladyfinger cookies soaked in a sweet strawberry syrup, creamy mascarpone filling infused with lime zest, and fresh strawberry slices. I love how this recipe requires no baking and results in a light, elegant, and incredibly delicious dessert. It’s perfect for spring and summer gatherings, special occasions, or anytime you want a beautiful and easy-to-make treat.

Why You’ll Love This Strawberry Tiramisu Cake

• No-Bake: Perfect for when you don’t want to turn on the oven!
• Light and Refreshing: The combination of strawberries, lime, and mascarpone creates a bright and refreshing flavor profile.
• Creamy and Delicious: The mascarpone filling is incredibly smooth and creamy.
• Easy to Make: This recipe uses simple ingredients and straightforward assembly steps.
• Elegant Presentation: The layered look and fresh strawberry topping make this cake beautiful.

Ingredients for Strawberry Tiramisu Cake

Here’s what you’ll need to make this elegant no-bake dessert. The full list with measurements is in the recipe card below.

Strawberry Jam/Syrup

• Sliced strawberries (Fruit)
• Granulated sugar (Sweetener)
• Lemon juice (Acid)

Mascarpone Filling

• Mascarpone cheese (Dairy)
• Confectioner sugar, divided (Sweetener)
• Lime zest (Flavoring)
• Vanilla extract (Flavoring)
• Heavy whipping cream, very cold (Dairy)

To Assemble

• Sliced strawberries (Fruit)
• Ladyfinger cookies (Cookies)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Strawberry Tiramisu Cake as is, but here are a few ideas for variations:

• Different Fruit: Use raspberries, peaches, or a mix of berries instead of strawberries. Adjust the fruit syrup accordingly.
• Add Liqueur: Add a splash of orange liqueur (like Grand Marnier) or limoncello to the mascarpone filling or the fruit syrup.
• Chocolate: Drizzle melted white or dark chocolate over the top, or add mini chocolate chips to the mascarpone filling.
• Different Cookies: Use vanilla wafers or shortbread cookies instead of ladyfingers.
• Lemon Flavor: Enhance the lemon flavor by adding lemon zest to the mascarpone filling.

How to Make Strawberry Tiramisu Cake

Let me show you how easy it is to make this No-Bake Strawberry Tiramisu Cake:

Make the Strawberry Jam/Syrup

1. To make the strawberry syrup: I add the chopped strawberries, sugar, and lemon juice to a saucepan.
2. I cook the strawberries, stirring occasionally, over medium-high heat.
3. When the strawberries boil, I turn the heat down and cook at medium-low heat, until the strawberry jam turns a little dark and thick.
4. I filter the strawberry jam with a fine mesh strainer to obtain a thick strawberry syrup.
5. I refrigerate the syrup for a couple of hours before using.

Make the Mascarpone Filling

1. In a large bowl, I beat the mascarpone cheese with ¼ cup of the confectioner sugar, the lime zest, and the vanilla extract using an electric mixer until smooth.
2. In another bowl, I whip the cold heavy whipping cream with the remaining ¼ cup of confectioner sugar for 2 to 3 minutes or until slightly stiff peaks form.
3. I add the whipped cream to the mascarpone mixture and gently fold with a spatula to combine.

Assemble the Cake

1. I dip each ladyfinger cookie briefly in the cooled strawberry syrup.
2. I lay the soaked ladyfingers on the bottom of a 13×13-inch square baking pan, one next to the other.
3. I top the dipped ladyfingers with half of the mascarpone cream mixture.
4. I arrange a layer of fresh strawberry slices on top of the mascarpone cream.
5. I make another layer of dipped ladyfingers on top of the sliced strawberries.
6. I top the ladyfingers with the remaining half of the mascarpone cream.
7. I add a final layer of sliced strawberries.

Chill and Serve

1. I cover the cake and refrigerate it for a couple of hours before serving. This allows the flavors to meld and the cake to set.
2. Before serving, I brush the strawberries on top with some of the remaining strawberry syrup.

Tips and Tricks for the BEST Tiramisu Cake

Here are my secrets for making this dessert truly exceptional:

• Use Cold Heavy Cream: Very cold heavy cream whips up much better and creates a stable whipped cream.
• Don’t Oversoak Ladyfingers: Dip the ladyfingers quickly in the syrup. Oversoaking will make them fall apart.
• Chill Thoroughly: Chilling the cake for several hours is crucial for the layers to set properly and the flavors to meld.
• Fresh Strawberries: Use fresh, ripe strawberries for the best flavor and appearance.
• Room Temperature Mascarpone: Using room temperature mascarpone ensures a smooth, lump-free filling.

How to Serve

This Strawberry Tiramisu Cake is perfect for:

• Spring and Summer Desserts: A light and refreshing dessert perfect for warmer weather.
• Special Occasions: An elegant dessert for birthdays, anniversaries, or holidays like Easter or Mother’s Day.
• Potlucks: Easy to transport and serve at gatherings.
• Brunches: A beautiful addition to a brunch spread.

Make Ahead and Storage

This cake is best made ahead of time to allow it to chill and set properly. You can make it up to 24 hours in advance. Store leftovers, covered, in the refrigerator for up to 3 days.

FAQs about Strawberry Tiramisu Cake

• Can I use a different type of cheese?
  • Mascarpone is traditional for tiramisu and provides the best flavor and texture. Cream cheese can be substituted in a pinch, but the result will be tangier and denser.  
• Can I use frozen strawberries?
  • Yes, you can use frozen strawberries (thawed) for the syrup. Fresh strawberries are recommended for the layering and topping for better texture and appearance.  
• Can I make this gluten-free?
  • Yes, use gluten-free ladyfinger cookies.

Enjoy this light, fruity, and elegant No-Bake Strawberry Tiramisu Cake! It’s a perfect dessert for any special occasion.

No-Bake Strawberry Tiramisu Cake

• Author: Caoimhe Byrne
• Prep Time: 30 minutes
• Chill Time: 4 hours
• Cook Time: 15 minutes
• Total Time: 4 hours 45 minutes
• Yield: 12–16 1x
• Category: Dessert, No-Bake
• Cuisine: Italian-Inspired

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Description

This No-Bake Strawberry Tiramisu Cake is a light, creamy, and refreshing dessert inspired by classic tiramisu. Layers of ladyfingers dipped in homemade strawberry syrup alternate with a luscious mascarpone cream filling and fresh strawberries.

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Ingredients

Scale 1x2x3x

For the Strawberry Jam/Syrup:

• 1 pound (450g) fresh strawberries, sliced, plus more for layering and garnish
• 1 cup (200g) granulated sugar
• 4 tablespoons fresh lemon juice

For the Mascarpone Filling:

• 2 cups (450g) mascarpone cheese, room temperature
• 1/2 cup (65g) confectioners’ sugar (powdered sugar), divided
• Zest of 3 limes
• 1 teaspoon vanilla extract
• 1 3/4 cups (425ml) heavy whipping cream, very cold

For Assembly:

• Approximately 28 firm ladyfinger cookies (Savoiardi style recommended)
• 1 pound (450g) fresh strawberries, sliced

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Instructions

1. Make the Strawberry Jam/Syrup:

   • In a medium saucepan, combine the 1 pound of sliced strawberries, granulated sugar, and lemon juice.
   • Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.
   • Reduce the heat to medium-low and simmer, stirring occasionally, until the strawberries break down and the mixture thickens into a jam-like consistency with some syrup (about 10-15 minutes).
   • Strain the mixture through a fine-mesh sieve, pressing gently on the solids to extract as much syrup as possible. Reserve both the thick syrup and the strawberry solids separately.
   • Refrigerate the strawberry syrup for at least 1-2 hours, or until completely cool.

2. Make the Mascarpone Filling:

   • In a large bowl, combine the room-temperature mascarpone cheese, 1/4 cup of the confectioners’ sugar, lime zest, and vanilla extract. Beat with an electric mixer (hand mixer or stand mixer) on low speed until smooth and combined.
   • In a separate, chilled bowl, whip the very cold heavy whipping cream with the remaining 1/4 cup of confectioners’ sugar using an electric mixer on medium-high speed until slightly stiff peaks form (2-3 minutes). Be careful not to overwhip into butter.
   • Gently fold the whipped cream into the mascarpone mixture with a spatula until just combined.

3. Assemble the Strawberry Tiramisu:

   • First Layer (Ladyfingers): Briefly dip each ladyfinger cookie into the cooled strawberry syrup (do not oversaturate). Arrange the dipped ladyfingers in a single layer on the bottom of a 13×13-inch square baking pan (or a similar large dish, like a 9×13).
   • Second Layer (Mascarpone Cream): Spread half of the mascarpone cream mixture evenly over the ladyfinger layer.
   • Third Layer (Strawberries): Arrange a layer of sliced fresh strawberries over the mascarpone cream.
   • Fourth Layer (Ladyfingers): Add another layer of ladyfingers dipped in the strawberry syrup.
   • Fifth Layer (Mascarpone Cream): Spread the remaining mascarpone cream mixture evenly over the second layer of ladyfingers.
   • Sixth Layer (Strawberries): Arrange a final layer of sliced fresh strawberries on top.

4. Chill: Cover the baking pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.  

5. Serve: Before serving, you can optionally brush the top layer of strawberries with some of the remaining strawberry syrup for extra shine and flavor. Cut into squares and serve chilled.

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Notes

• Mascarpone Cheese: Use room-temperature mascarpone for a smoother filling.
• Heavy Cream: Ensure the heavy cream is very cold for optimal whipping.
• Ladyfingers: Use firm, crisp ladyfingers (Savoiardi style) for the best texture. Soft ladyfingers may become too soggy. Dip them quickly; don’t soak.
• Strawberries: Use fresh, ripe strawberries for the best flavor.
• Chilling Time: Chilling is crucial for this dessert to set properly. Overnight chilling yields the best results.
• Strawberry Syrup: You will have leftover syrup, which is delicious over ice cream, yogurt, or pancakes.
• Storage: Store leftover Strawberry Tiramisu Cake covered in the refrigerator for up to 3 days.