This no-bake strawberry tiramisu cake is light, creamy, and filled with fresh strawberry flavor. Layers of soft ladyfingers, smooth mascarpone cream, and juicy strawberries come together in a beautiful chilled dessert that looks impressive but requires no baking.
It is perfect for spring and summer gatherings, birthdays, Mother’s Day, family dinners, or whenever you need an easy make-ahead dessert.
Prep time: 30 minutes
Chilling time: At least 6 hours
Total time: About 6 hours 30 minutes
Servings: 8–10
Ingredients
For the strawberry layer
- 1½ pounds fresh strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the mascarpone cream
- 16 ounces mascarpone cheese, cold
- 2 cups heavy whipping cream, cold
- ¾ cup powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
For assembling
- 24–30 ladyfinger cookies
- ½ cup milk
- 1 teaspoon vanilla extract
- Extra strawberries for decorating
- Powdered sugar for dusting
- Fresh mint leaves, optional
Instructions
1. Prepare the strawberries
Wash the strawberries and gently dry them with paper towels.
Remove the stems. Cut some of the strawberries into thin slices for the sides and layers of the cake. Chop the remaining strawberries into smaller pieces.
Place the chopped strawberries in a bowl and add the granulated sugar, lemon juice, and vanilla.
Stir gently and let the mixture sit for about 15 minutes. The strawberries will release some juice and become slightly softer.
Drain off most of the excess liquid before assembling the cake so the dessert does not become watery.
2. Prepare the pan
Line the bottom and sides of a 9-inch loaf pan or square baking pan with plastic wrap or parchment paper.
Leave some extra plastic wrap hanging over the sides. This will help you lift the chilled cake out of the pan more easily.
3. Make the mascarpone cream
Place the cold mascarpone cheese in a large mixing bowl.
Add the powdered sugar, vanilla, and salt.
Beat briefly on low speed until smooth. Do not overmix mascarpone because it can become grainy.
In a separate bowl, whip the cold heavy cream until medium-stiff peaks form.
Add one-third of the whipped cream to the mascarpone and mix gently to lighten it.
Fold in the remaining whipped cream in two additions using a spatula. Continue folding until the mixture is smooth, thick, and evenly combined.
4. Prepare the ladyfingers
Combine the milk and vanilla in a shallow bowl.
Dip each ladyfinger very quickly into the milk mixture. Do not soak them, as they absorb liquid quickly and can become mushy.
A quick dip on each side is enough.
5. Create the first layer
Arrange a layer of dipped ladyfingers over the bottom of the prepared pan.
Trim them if needed so they fit closely together.
Spread approximately one-third of the mascarpone cream over the ladyfingers.
Add a layer of sliced or chopped strawberries.
6. Add the second layer
Place another layer of lightly dipped ladyfingers over the strawberries.
Spread another portion of the mascarpone cream over the cookies.
Add more strawberries.
Repeat the layers until the pan is full, finishing with mascarpone cream on top.
Reserve a little cream for decorating after the cake is chilled, if desired.
7. Chill the cake
Cover the pan tightly with plastic wrap.
Refrigerate for at least 6 hours, preferably overnight.
The chilling time allows the ladyfingers to soften and the layers to firm up enough for clean slicing.
8. Remove from the pan
Once the cake is fully chilled, remove the plastic wrap from the top.
Place a serving plate over the pan and carefully invert the cake.
Lift away the pan and gently remove the remaining plastic wrap or parchment.
9. Decorate
Spread the reserved mascarpone cream over the top and sides if needed.
Arrange fresh strawberries over the top.
Dust lightly with powdered sugar just before serving.
Add fresh mint leaves for extra color, if desired.
10. Slice and serve
Use a sharp knife to cut the cake.
Wipe the knife clean between slices for a neater presentation.
Serve chilled.
Helpful Tips
Use cold ingredients
Cold mascarpone and heavy cream whip more easily and produce a firmer filling.
Do not over-soak the ladyfingers
A very quick dip is enough. Over-soaked cookies can make the dessert collapse.
Dry the strawberries well
Extra moisture can make the cream watery. Wash the berries early and dry them thoroughly.
Chill overnight when possible
The texture and flavor improve after several hours in the refrigerator.
Add powdered sugar at the end
Powdered sugar can dissolve into moist strawberries, so dust the cake shortly before serving.
Easy Variations
Strawberry Cheesecake Version
Replace half of the mascarpone with softened cream cheese.
White Chocolate Strawberry Cake
Fold ½ cup melted and cooled white chocolate into the mascarpone mixture.
Lemon Strawberry Cake
Add 1 tablespoon lemon zest to the cream filling.
Mixed Berry Version
Use a combination of strawberries, raspberries, and blueberries.
Chocolate Strawberry Version
Add cocoa powder to one-third of the cream or sprinkle grated chocolate between the layers.
Make-Ahead Instructions
This cake is ideal for making ahead.
Prepare it one day before serving and keep it covered in the refrigerator.
Decorate it with fresh strawberries and powdered sugar shortly before bringing it to the table.
Storage
Store leftover cake in an airtight container in the refrigerator for up to three days.
Because the dessert contains fresh cream and mascarpone, keep it chilled until serving.
Freezing
You can freeze the assembled cake without the fresh strawberry topping.
Wrap it tightly and freeze for up to one month.
Thaw overnight in the refrigerator, then decorate before serving.
The strawberries inside may soften slightly after freezing, but the flavor will still be delicious.
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes. Use softened full-fat cream cheese, although the flavor will be slightly tangier.
Can I use frozen strawberries?
Fresh strawberries are recommended because frozen berries release more water after thawing.
Can I use sponge cake instead of ladyfingers?
Yes. Thin slices of vanilla sponge cake work well.
Why is my filling too soft?
The cream may not have been whipped firmly enough, or the mascarpone may have been overmixed.
Can I prepare it without a loaf pan?
Yes. Use a square baking dish, springform pan, or individual dessert glasses.
Final Notes
This no-bake strawberry tiramisu cake is creamy, fresh, and easy to prepare. The soft ladyfingers, rich mascarpone filling, and sweet strawberries create a beautiful layered dessert that is perfect for sharing.
