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Strawberry Tiramisu
5 from 21 votes

Strawberry Tiramisu

Strawberry Tiramisu layers ladyfinger cookies soaked in a fresh strawberry sauce with a smooth cream made from mascarpone, cream cheese, sugar, strawberry pudding mix, vanilla, and whipped topping. It balances bright strawberry flavor and creamy textures, offering a fruity twist on the classic Italian dessert where soaking time for the cookies is key to the ideal texture.

Prep Time
30 mins
Additional Time
8 hrs
Total Time
30 mins
Servings: 6 servings
Calories: 879 kcal
Course: Dessert
Cuisine: Italian, American

Ingredients

  • 28 savoiardi cookies
Strawberry Sauce:
  • 3 cups strawberries fresh
  • 1/2 cup sugar
  • 1 lemon juiced
Strawberry Cream:
  • 1 lb. mascarpone cheese room temperature
  • 4 ounces cream cheese room temperature
  • 1 cup sugar
  • 3.5 oz strawberry pudding mix package
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping
Topping:
  • 1 pint strawberry sliced, fresh

Instructions

Strawberry Sauce:
    Cup of Yum
  1. Wash the strawberries and pat them dry, then slice them after removing the core.
  2. Slice strawberries, add them to a medium bowl, sprinkle with sugar, and drizzle with lemon juice. Toss and let sit for 30 minutes.
  3. Add the strawberry mixture to a blender or food processor and blend until smooth. Transfer the strawberry sauce to a shallow bowl and set aside.
Strawberry Cream:
  1. Add mascarpone cheese, cream cheese, and sugar to a large mixing bowl. Using a hand mixer, whisk on medium speed until the ingredients are combined. Scrape the sides and bottom of the bowl.
  2. Add dry pudding mix and vanilla extract. Whisk until thoroughly combined and smooth.
  3. Add whipped topping and whisk to combine.
Assemble:
  1. Dip 14 Savoiardi cookies, one at a time, into the strawberry sauce. You can let them stand in the sauce for 3 to 5 seconds. After which, arrange the cookies on the bottom of an 8x8-inch baking pan.
  2. Top with a hefty amount of Strawberry Cream, about half of the cream.
  3. Dip the remaining 14 Savoiardi cookies into the sauce, allowing them to absorb enough sauce, and arrange them on top of the cream layer.
  4. Top with the remaining cream layer.
  5. Refrigerate for at least 6 to 8 hours or until ready to serve.
  6. When ready to serve, slice fresh strawberries and top the cake with them.

Notes

  • Soak each ladyfinger cookie about five seconds in the strawberry sauce to avoid mushiness while ensuring flavor absorption.
  • Whip mascarpone and cream cheese just enough to combine; overmixing can cause the mixture to solidify and lose creaminess.
  • Use firm Savoiardi cookies instead of soft ladyfingers to prevent them from becoming mushy after refrigeration.
  • If strawberry pudding mix is unavailable, substitute with vanilla pudding mix plus a few drops of strawberry extract.
  • Frozen strawberries can be used for the sauce if thawed first and excess juice is drained to maintain texture.
  • Mix strawberry sauce in a blender or food processor for a smooth texture but a blender also works fine.

Nutrition Information

Calories 879kcal (44%) Carbohydrates 125g (42%) Protein 14g (28%) Fat 47g (72%) Saturated Fat 28g (140%) Cholesterol 200mg (67%) Sodium 370mg (15%) Potassium 398mg (8%) Fiber 4g (16%) Sugar 84g (168%) Vitamin A 1495IU (30%) Vitamin C 98.3mg (109%) Calcium 214mg (21%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 879

% Daily Value*

Calories 879kcal 44%
Carbohydrates 125g 42%
Protein 14g 28%
Fat 47g 72%
Saturated Fat 28g 140%
Cholesterol 200mg 67%
Sodium 370mg 15%
Potassium 398mg 8%
Fiber 4g 16%
Sugar 84g 168%
Vitamin A 1495IU 30%
Vitamin C 98.3mg 109%
Calcium 214mg 21%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.