Strawberry Shortcake Tiramisu Recipe
This Strawberry Shortcake Tiramisu combines the fresh flavors of strawberry shortcake with the creamy layers of tiramisu. Made with juicy strawberries, fluffy whipped cream, rich mascarpone filling, and soft ladyfingers, this no-bake dessert is perfect for spring and summer gatherings.
Equipment
- Mixing bowls
- Electric mixer
- Rubber Spatula
- 9x9-inch baking dish
- Measuring Cups
- Whisk
- Plastic Wrap
Ingredients
Strawberry Layer
- 1½ pounds fresh strawberries sliced
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
Cream Layer
- 8 oz mascarpone cheese softened
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- 2 tablespoons strawberry preserves
Ladyfinger Layer
- 1 package ladyfingers
- ½ cup orange juice or strawberry juice
Instructions
- Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss well and let sit for 20–30 minutes until the strawberries release their juices.
- In a large bowl, beat the cream cheese, mascarpone, powdered sugar, vanilla extract, and strawberry preserves until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Quickly dip or drizzle the ladyfingers with orange juice or strawberry juice.
- Arrange a layer of ladyfingers in the bottom of a 9x9-inch baking dish.
- Spread half of the cream mixture over the ladyfingers.
- Add half of the macerated strawberries and their juices over the cream layer.
- Repeat the layers with the remaining ladyfingers, cream mixture, and strawberries.
- Cover and refrigerate for at least 6 hours or overnight until fully set.
- Slice and serve chilled, garnished with additional strawberries if desired.
