Strawberry Shortcake Tiramisu: A Summertime Fusion.

The Strawberry Shortcake Tiramisu is a sophisticated evolution of two classic desserts.¹ It marries the airy, fruit-forward brightness of a traditional British strawberry shortcake with the luxurious, creamy structure of an Italian tiramisu.²Instead of the traditional espresso and cocoa, this version uses a fresh strawberry reduction to soak the ladyfingers, creating a vibrant pink dessert that is both elegant and indulgent.

This recipe is a celebration of the strawberry in its purest form. By using a maceration technique for the fruit, you create a natural syrup that permeates the sponge fingers without making them soggy. It is a reliable, no-bake dessert that offers a lighter, more refreshing alternative to the coffee-heavy original. It relies on the ripeness of the berries to provide a deep, natural sweetness.³

Ingredients

The Strawberry Soak

1.5 lbs (700g) Fresh Strawberries: Hulled and sliced.
1/4 Cup Granulated Sugar.
1 Tablespoon Lemon Juice.
1/2 Cup Water.

The Mascarpone Cream

1 lb (500g) Mascarpone Cheese: Chilled.⁴
1.5 Cups Heavy Whipping Cream: Cold.
1/2 Cup Powdered Sugar.
1 Teaspoon Pure Vanilla Extract.⁵
1/2 Teaspoon Almond Extract: (Optional, for a “shortcake” aroma).

The Assembly

1 Package (200g) Savoiardi Ladyfingers.⁶
Extra Strawberries: For garnishing the top.⁷
White Chocolate Shavings: (Optional).⁸

Instructions

1. Create the Strawberry Syrup

In a medium saucepan, combine half of the sliced strawberries with the granulated sugar, lemon juice, and water. Simmer over medium heat for 8 to 10 minutes until the berries have broken down and the liquid is bright red. Strain the mixture through a fine-mesh sieve into a shallow bowl, pressing on the solids to extract all the juice. Let the syrup cool completely.

2. Prepare the Cream

In a large chilled bowl, beat the heavy whipping cream, powdered sugar, vanilla, and almond extract until soft peaks form. In a separate bowl, gently fold the mascarpone to loosen it up. Gradually fold the whipped cream into the mascarpone until you have a smooth, thick, and billowy cloud of cream. Do not overmix, or the mascarpone may become grainy.

3. Soak the Ladyfingers

Take each ladyfinger and dip it into the cooled strawberry syrup for about 2 seconds per side. You want them to be coated but still firm in the center. Arrange a single layer of the dipped fingers in the bottom of an 8×8 inch glass baking dish.

4. Layer the Dessert

Spread half of the mascarpone cream over the ladyfingers.⁹ Top this with a layer of the remaining fresh sliced strawberries (the ones not used for the syrup). Repeat with another layer of dipped ladyfingers and finish with the remaining cream, smoothing the top with a spatula.¹⁰+1

5. The Set

Cover the dish loosely with plastic wrap and refrigerate for at least 6 hours, though overnight is best.¹¹ This resting period is critical; it allows the ladyfingers to soften into a cake-like consistency and the flavors to meld.

6. Garnish

Just before serving, arrange fresh strawberry halves on top and sprinkle with white chocolate shavings or a dusting of powdered sugar.¹²

Flavor & Texture Notes

The primary sensation is creamy brightness. Unlike the bitter notes of a coffee tiramisu, this version is sweet and floral. The ladyfingers transform into a moist, sponge-cake texture that tastes like it was freshly baked.

The mascarpone provides a dense, velvet-like richness that acts as the perfect canvas for the acidic pop of the fresh strawberries. It is a light, airy dessert that feels substantial without being heavy.¹³

Tips & Variations

The Boozy Twist: Add 2 tablespoons of Grand Marnier or Limoncello to the strawberry syrup for a sophisticated adult version.
The Crunch: Sprinkle crushed shortbread cookies between the layers for an added textural nod to the original “shortcake.”
The Golden Ladyfingers: Ensure you use the hard, crisp Savoiardi biscuits rather than soft sponge fingers; the soft ones will disintegrate too quickly in the syrup.

Storage & Make-Ahead

Refrigeration: This dessert is best eaten within 48 hours. Beyond that, the strawberries may release too much moisture, making the cream slightly runny.
Make-Ahead: I recommend making this 24 hours in advance. The texture is at its peak after a full night in the refrigerator.
Freezing: I do not recommend freezing this dessert, as the mascarpone and fresh berries do not thaw well.

FAQ

Can I use frozen strawberries?

You can use frozen strawberries to make the syrup, but I strongly suggest using fresh strawberries for the internal layers and the garnish. Frozen berries will release too much juice as they thaw inside the cream.

My cream is too runny. What happened?

This usually happens if the mascarpone was too warm or if the cream wasn’t whipped to stiff enough peaks before folding. Always ensure your ingredients are very cold.

Can I use cream cheese instead?

While you can, the flavor will be much more “cheesecake-like” and tangy. Mascarpone is prized for its neutral, buttery flavor which allows the strawberries to shine.

Conclusion

Strawberry Shortcake Tiramisu is a masterclass in dessert harmony. By borrowing the structural techniques of Italy and the bright flavor profiles of a summer garden, you create a dish that is both familiar and excitingly new. It is a foolproof recipe that impresses at any gathering, providing a refreshing, fruit-filled finale to a beautiful meal.