No-Bake Strawberry Tiramisu (A Fruity Twist on a Classic)

4.50 from 2 votes

3/9/2026

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This easy no-bake strawberry tiramisu is what I make when I want something that feels fancy but comes together with almost no effort. I swap out traditional espresso for bubbly prosecco and trade cocoa powder for sliced strawberries, all between a delicious mascarpone filling.

The result is light, creamy, and bursting with fresh berry flavor. It’s a fun, fruity twist to this traditional no-bake dessert.

Slice of strawberry tiramisu on a plate.

why i’m obsessed

Here’s why I keep coming back to this recipe:

Light, fruity flavor: The strawberries and prosecco make it bright and fresh, rather than rich and coffee-heavy.
No baking required: I just layer, chill, and let the fridge do the work.
Make-ahead friendly: I actually prefer making it the night before so the biscuits soften.
Perfect for sharing: This tiramisu slices beautifully and serves a crowd without extra effort.

Ingredients for strawberry tiramisu in bowls.

Ingredient Spotlights

Here are some of the most important elements to creating that classic tiramisu recipe texture with a strawberry-forward twist:

Ladyfingers: I use crisp ladyfingers, or savoiardi, because they soak up the prosecco mixture while holding their shape. Slices of sponge cake or vanilla biscotti can work as a substitute. Sponge cake will result in a more cake-like texture, while biscotti will create a slightly firmer bite.
Mascarpone: Mascarpone is a soft Italian cheese that blends beautifully with whipped cream. Full-fat cream cheese can work, but the flavor will be a bit tangier and slightly denser. You can also make your own mascarpone or mascarpone frosting!
Strawberries and strawberry jam: Fresh strawberries bring brightness, color, and natural sweetness. I also use a little strawberry jam to intensify the berry flavor and to add a touch of sweetness throughout the layers.
Prosecco: Instead of espresso, I use prosecco for a light, bubbly soak. It adds subtle sweetness and keeps the dessert feeling airy. A strawberry Champagne tiramisu is nice, too. If you prefer not to use alcohol, try non-alcoholic prosecco or a sparkling grape juice.
Heavy cream: This is essential for creating that fluffy, cloud-like filling. I don’t recommend substituting lower-fat milk because it won’t whip properly.

Lady fingers soaking in prosecco in a baking dish.

How to Make Strawberry Tiramisu

This strawberry tiramisu recipe is a light, fruity twist on the classic Italian dessert. Follow these step-by-step instructions to assemble this no-bake treat in no time!

Soak the Ladyfingers

Whisk together the prosecco and strawberry jam until smooth. Then arrange the ladyfingers in a single layer in a large pan, and spoon the mixture over them. Allow them to soak for at least 10 minutes.

Don’t let the biscuits swim in the liquid. They should be softened, not falling apart. Over-soaked ladyfingers are the fastest way to a soggy bottom layer!

Whip the Cream

In a large bowl, beat the heavy cream with powdered sugar (not granulated sugar) and vanilla at medium speed until soft peaks form. I prefer a hand mixer for this one, but an electric mixer or stand mixer works fine, too.

I like to chill my mixing bowl and beaters for 10-15 minutes beforehand. Cold equipment helps the cream whip faster and hold its structure better. Stop at soft peaks to avoid overwhipping before adding the mascarpone.

Fold in Mascarpone

Once the cream is fluffy, add the mascarpone and continue mixing just until it’s thick and smooth. The texture should be sturdy enough to spread easily.

Make sure the mascarpone is slightly softened at room temperature but still cool. If it’s too cold, it can clump. If it’s too warm, the filling can loosen. Mix just until combined to avoid overworking it.

Layer It Up

Toss the sliced strawberries with lemon juice first to brighten their flavor. To assemble, spread a layer of the mascarpone mixture on the bottom of the pan. This creates a barrier so the ladyfingers don’t sit directly against the pan and get overly soft.

Then add a layer of soaked ladyfingers, more cream, and a layer of strawberries. Repeat the layers, finishing with cream and berries on top of the remaining ladyfingers. Keep the cookies in a single layer without overlapping so everything sets evenly.

Chill & Serve

Once assembled, cover the pan tightly and refrigerate it for at least 5 hours. The rest period allows the ladyfingers to fully soften and the layers to firm up. This gives cleaner slices instead of a scoop. For softer biscuits, chilling overnight is even better!

To serve, use a sharp knife and wipe it clean between cuts for the prettiest presentation.

Sliced strawberries on top of mascarpone filling.

Fun Variations to Try

One of the reasons I love this dessert is how easy it is to tweak the flavor depending on what I have on hand:

Make it non-alcoholic: Swap the prosecco for non-alcoholic versions. I haven’t tried sparkling lemonades or juices, but I bet it still gives that bright, bubbly vibe!
Try different berries: Raspberries add a little tart punch, blackberries bring deeper sweetness, and blueberries add a pop of color. Browse my dessert recipes for more ideas for delicious summer desserts.
Add a citrus twist: A little orange zest or a splash of orange juice in the mascarpone layer gives it a subtle, fresh lift, with a bonus of vitamin C!
Chocolate touch: Sprinkle mini chocolate chips between layers or add shaved white chocolate on top for a strawberries-and-cream vibe.
Vanilla cookie swap: Try thin slices of sponge cake or lightly dipped vanilla biscotti for a slightly different texture.

For an extra burst of strawberry flavor, brush the ladyfingers with fresh strawberry juice or a lightly sweetened strawberry syrup before layering.

Prefer those traditional tiramisu flavors? Try my Classic Tiramisu or my Tiramisu Layer Cake. If you’re prepping for the winter holidays, my Eggnog Tiramisu is always a hit.

Strawberry tiramisu topped with sliced strawberries.

How to Serve It

I like serving strawberry tiramisu well chilled, sliced into clean squares straight from the pan. Wipe the knife between cuts for the prettiest layers.

If I’m building it into a bigger spread, here are some of my favorite ways to serve it:

Pair it with grilled chicken, seafood, or other lighter summer mains.
Add a simple fruit salad for an easy brunch pairing.
Serve it for Mother’s Day, baby showers, or warm-weather gatherings for something that feels special but effortless.
Offer a glass of prosecco or other bubbly to complement the strawberry flavor.
Finish it with a dusting of powdered sugar, fresh berries, shaved white or dark chocolate, or even a light sprinkle of cocoa powder for contrast.

If you’re embracing strawberry season, try my Strawberry Ricotta Layer Cake, a twist on strawberry shortcake, or my Strawberry Cheesecake Cookies. For a berry-forward brunch spread, my Strawberries and Cream Crepes can be a lovely addition.

Strawberry tiramisu in a baking dish with a spoon.

FAQs

Can you make strawberry tiramisu with alcohol?

Yes, and I usually do! I love using prosecco or Champagne for a light, fruity flavor. To skip the alcohol, use non-alcoholic prosecco for a similar effect.

Should ladyfingers in tiramisu be soft or crunchy?

I start with crisp ladyfingers. After soaking and chilling, they soften into that classic, tender, cake-like texture. If you start with an already-soft layer of ladyfingers, they can become too mushy once chilled.

How can I make strawberry tiramisu without mascarpone?

If you don’t have mascarpone, full-fat cream cheese can work as a substitute. It’s slightly tangier and a bit denser, but it still creates a rich, creamy layer. Let it soften slightly before mixing so it blends smoothly into the whipped cream.

Storing & Freezing

For a softer strawberry tiramisu, prep this dessert the day before serving. Otherwise, just make sure it chills for at least 5 hours before serving, so the ladyfingers have time to soak. This tiramisu is best enjoyed fresh, as the berries can get watery when thawed. Store any leftover strawberry tiramisu covered in the fridge for up to 3 days.

4.50 from 2 votes

Strawberry Tiramisu

This easy strawberry tiramisu is a light, fruity twist on the classic no-bake dessert. Layers of prosecco-soaked ladyfingers, fluffy mascarpone cream, and fresh strawberries come together for a simple yet impressive treat.

By: Emily Richter

Prep: 5

Total: 5

Servings:

Slice of strawberry tiramisu on a plate with a fork.

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Ingredients

Instructions

Add the prosecco and strawberry jam to a large bowl. Whisk to combine. Set aside.
Place 28 ladyfingers in a large pan so they lie flat. Pour the champagne mix on top. Set aside. They should soak for at least 10 minutes, which is about the time it will take to slice the strawberries and prepare the mascarpone filling.
Add the heavy whipping cream, powdered sugar, and vanilla to a large mixing bowl. Using a hand mixer, mix until soft peaks form, about 3-4 minutes.
Add the mascarpone and mix until stiff peaks form, about 2 minutes. Set aside.
Place the strawberries into a bowl with the lemon juice and toss to combine.
To assemble, spread ⅓ of the whipped cream mascarpone mixture into the bottom of a 9×9-inch pan or baking dish.
Lay 12-14 ladyfinger cookies in a single, even layer so they lie flat without overlapping.
Spread another ⅓ of the cream mixture over the ladyfingers.
Place half of the fresh fruit on top of the cream, so they lie flat. Continue with the next and final layers.
Cover with plastic wrap and refrigerate for at least 5 hours of chilling time or overnight.

Tips & Notes

The traditional Italian dessert often uses raw egg yolks in the mascarpone filling, which carries a small risk of salmonella. This strawberry tiramisu is completely egg-free, so it’s extra simple and safe to enjoy. The creamy mascarpone layer gets its richness from whipped cream instead.

Make this dessert vegan by swapping in coconut cream or another plant-based whipping cream and using a vegan cream cheese in place of mascarpone. Choose vegan-friendly ladyfingers or sponge cake. The result won’t taste exactly the same, but it’s still fruity and fun to serve.