If there’s one dessert that never lasts more than ten minutes in my house, it’s this Strawberry Tiramisu. It’s everything you love about classic tiramisu—soft, layered ladyfingers and a cloudlike mascarpone filling—without the coffee and cocoa. Instead, we’re going all-in on fresh strawberries and a rosy, sweet-tart syrup that soaks right into the biscuits. It’s light but still feels special, like the kind of dessert you bring out when the weather is warm and you want something pretty that doesn’t require turning on the oven. I made this for a little backyard gathering, and there wasn’t a crumb left… unless you count the spoon I definitely licked clean in the kitchen. No regrets.

A couple quick behind-the-scenes notes before we start: the key to a great tiramisu is balance. You want the ladyfingers moist (not mushy), the cream smooth (not over-whipped), and the strawberries sweet but bright. That means cooling your syrup fully before dipping, whipping your cream to soft peaks so it folds like a dream, and giving the whole dish enough time to chill so everything melds together. It’s low effort with that “I spent all day on this” vibe—my favorite kind of recipe.

We’re going to build this in layers, starting with a quick stovetop strawberry syrup. While it cools, we’ll make the mascarpone cream and get our berries ready. Then we’ll dip, layer, and let the fridge do the rest. Sound good? Let’s get you dessert.

Ingredients for the Strawberry Syrup

2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1/4 cup water
2 tablespoons lemon juice

Ingredients for the Cream Filling

1 cup heavy cream, chilled
8 oz mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

Other Ingredients

24–28 ladyfinger biscuits (savoiardi)
Extra fresh strawberries, sliced, for layering and garnish

Steps

Make the strawberry syrup. In a small saucepan, combine the chopped strawberries, granulated sugar, water, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries break down and the liquid looks syrupy and slightly thickened. Remove from heat and cool completely. (If you prefer a silky, seed-free syrup, strain it once it’s cool.)
Whip the cream. In a mixing bowl, beat the chilled heavy cream to soft peaks. You’re looking for a billowy texture that holds gentle ridges—stop before it turns stiff and chunky. Set aside.
Make the mascarpone mixture. In a separate bowl, whisk the mascarpone, powdered sugar, and vanilla until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula and light strokes to keep it airy. It should look like soft mousse.
Start the first layer. Pour the cooled strawberry syrup into a shallow dish. One at a time, briefly dip each ladyfinger—just a quick in-and-out dip so they’re moistened but not soggy. Arrange a snug layer of dipped ladyfingers in the bottom of an 8×8-inch dish (or something similar). Spread half of the mascarpone cream over the ladyfingers, then scatter a layer of sliced fresh strawberries over the cream.

Finish the Layers + Chill

All right, syrup is cooled, cream is lush, strawberries are sliced—let’s finish this beauty. This is the easy, satisfying part where it all comes together in pretty pink layers. Quick reminder: soft touch with the ladyfingers, and don’t rush the chill. I’ve absolutely tried to sneak a slice at the two-hour mark, and let’s just say it tasted great but looked like it needed a pep talk. Overnight is magic.

Second layer of ladyfingers. Dip the remaining ladyfingers quickly into the cooled strawberry syrup—think a fast in-and-out, especially if your biscuits are on the softer side. Arrange them snugly over the strawberry layer in your dish. A tight fit here helps the tiramisu slice neatly later.
Add the remaining cream. Spoon the rest of the mascarpone whipped cream over the ladyfingers. Use an offset spatula (or the back of a spoon) to spread it edge to edge. Smooth the top so it looks even—those clean lines make for café-worthy slices.
Top with strawberries. Scatter more sliced fresh strawberries over the cream. You can go casual and rustic, or line them up in neat rows if you’re in a tidy mood. I like to save a few prettiest slices for serving, but no judgment if they “mysteriously disappear.”
Chill. Cover the dish tightly and refrigerate for at least 4 hours, but overnight is my top pick. During this time, the ladyfingers soften, the flavors settle down and mingle, and the whole dessert sets into a sliceable dream. This is a great make-ahead for parties because you’re done the day before.
Serve. When you’re ready, uncover and (optional) add a few extra fresh strawberry slices on top for a little extra ta-da. For clean squares, run a sharp knife under hot water, wipe it dry, and slice. Repeat the warm-wipe routine between cuts. Serve chilled.

Pro Tips for Success

Cool that syrup completely. Warm syrup will over-soak the ladyfingers and melt the cream layer later. If you’re in a hurry, pop the syrup in a shallow dish and stick it in the fridge to speed things up.
The dip test. Dry, crisp savoiardi need only a very quick dip—about one second per side. If your ladyfingers are soft or cake-like, just brush the syrup on with a pastry brush so they don’t collapse.
Want bigger strawberry flavor? Stir a spoonful of strawberry jam into the cooled syrup (from the notes). It deepens the berry flavor and adds a pretty blush.
Grown-up twist. Add a splash of strawberry liqueur to the cooled syrup for a subtle, elegant kick (also in the notes). Start with a tablespoon and taste.
Frozen berries work, too. If you only have frozen strawberries, use them for the syrup—no need to thaw, just cook a minute or two longer. Keep the fresh ones for layering if you can, or skip the fresh layer and add a little extra syrup.
Pan options. An 8×8-inch dish gives you nice, tall layers. A 9×9 works in a pinch (slightly thinner layers). You can also assemble in individual glasses—dipping mini ladyfingers or breaking full ones to fit—perfect for entertaining.
Texture watch. The cream should be cloud-like, not stiff. Stop whipping at soft peaks so it folds into the mascarpone easily and stays silky.
Make-ahead and storage. Best within 2 days for that perfect soft-but-sliceable texture. Keep it tightly covered in the fridge. If you’re making it for a party, assemble the night before and add fresh strawberry garnish just before serving.
Clean edges, every time. Chill thoroughly, slice with a hot, dry knife, and use a small offset spatula to lift squares out. If the first piece looks messy, consider it the “chef’s sample”—it gets easier after that.
A note on sweetness. Strawberries can vary. If your berries are very tart, taste the cooled syrup and add a teaspoon or two of sugar (stir to dissolve). Lemon juice keeps everything bright; don’t skip it.