Strawberry Shortcake Tiramisu (Easy No-Bake Dessert)
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The No-Bake Strawberry Dessert I Keep Coming Back To
I love a chilled dessert that feels pretty enough for a party but is still simple to put together. This strawberry shortcake tiramisu is creamy, sweet, and full of strawberry flavor without being heavy. The ladyfingers soften into the filling, the fresh strawberries add little bites of fruit, and the vanilla wafer topping gives it that shortcake-style finish I love.
Ingredients Needed To Make This Strawberry Shortcake Tiramisu
- Ladyfingers
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy cream
- Freeze-dried strawberries
- Fresh strawberries
- Whipped cream
- Milk or milk substitute
- Vanilla wafer cookies
How To Make This Strawberry Shortcake Tiramisu
- Make the cream filling: In a large bowl, mix the cream cheese, powdered sugar, vanilla, and crushed freeze-dried strawberries until smooth. Slowly add the heavy cream, then beat on high until the mixture is thick and fluffy. Fold in the diced fresh strawberries.
- Dip the ladyfingers: Pour the milk into a shallow bowl. Quickly dip each ladyfinger into the milk. You want them lightly soaked, not soggy.
- Build the first layer: Arrange the dipped ladyfingers in the bottom of your baking dish to create an even base.
- Add the filling: Spread half of the strawberry cream mixture over the ladyfingers, smoothing it into an even layer.
- Repeat the layers: Add another layer of dipped ladyfingers, then spread the remaining cream mixture on top.
- Finish with whipped topping: Spread the whipped cream over the final layer.
- Add the topping: Sprinkle crushed vanilla wafers and freeze-dried strawberries over the top for that strawberry shortcake-style finish.
- Chill before serving: Cover and refrigerate for at least 4 hours, or overnight for the best texture. This gives the layers time to soften and set.
Storage For Strawberry Shortcake Tiramisu
- Store strawberry shortcake tiramisu covered in the refrigerator for up to 3 days. The layers will continue to soften as it sits, so it’s best within the first 1–2 days for the best texture.
- If you’re making it ahead, you can assemble it a day in advance and keep it chilled until ready to serve.
- For the topping, if you want the vanilla wafer crumbs to stay a little crisp, add them closer to serving instead of right away.
- Freezing is not recommended. The cream filling and strawberries can become watery once thawed, and the texture won’t be the same.
Strawberry Shortcake Tiramisu
Equipment
- 7×10-inch baking dish, about 3 inches deep
Ingredients
- 1 package ladyfingers
- 16 oz cream cheese (room temperature)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy cream
- 2 tbsp freeze-dried strawberries, crushed
- 1 cup fresh strawberries (diced)
- 8 oz whipped cream (whipped cream, homemade or store-bought)
- 1 cup milk (or milk substitute)
For the Topping
- 1/4 cup vanilla wafer cookies (crushed)
- 2 tbsp freeze-dried strawberries (crushed)
Instructions
- Add the milk to a shallow bowl and set aside.
- In a large mixing bowl, add the cream cheese, powdered sugar, vanilla extract, and 2 tablespoons crushed freeze-dried strawberries. Mix until smooth.
- With the mixer on low speed, slowly pour in the heavy cream.
- Increase the speed to high and beat until the filling is thick, fluffy, and holds its shape.
- Gently fold in the diced fresh strawberries.
- Quickly dip the ladyfingers into the milk one at a time. Do not soak them.
- Arrange one layer of dipped ladyfingers in the bottom of a 7×10-inch baking dish.
- Spread half of the strawberry cream cheese mixture evenly over the ladyfingers.
- Add a second layer of dipped ladyfingers.
- Spread the remaining strawberry cream cheese mixture over the top.
- Spread the whipped cream evenly over the final layer.
- Sprinkle the crushed vanilla wafers and remaining crushed freeze-dried strawberries over the top.
- Cover and refrigerate for at least 4 hours, preferably 6 hours or overnight, before serving.
Notes
- Use room-temperature cream cheese so the filling mixes smoothly.
- Dip the ladyfingers quickly. If they sit in the milk too long, they can become soggy.
- Full-fat cream cheese and heavy cream give the filling the best structure.
- For the best texture, chill the tiramisu for at least 4 to 6 hours. Overnight is even better.
- Fresh strawberries work best. If using frozen strawberries, thaw and drain them very well.
- Freeze-dried strawberries add stronger strawberry flavor and help keep the filling from becoming watery.
- Store covered in the refrigerator for up to 3 days.
- Add the vanilla wafer topping closer to serving if you want it to stay crunchier.
Nutrition
Yes. Strawberry tiramisu is a fruit-based version of classic tiramisu made with ladyfingers, a creamy filling, and strawberries instead of coffee and cocoa.
Yes. This dessert is best made ahead because the ladyfingers need time to soften and the filling needs time to set. Chill it for at least 4 to 6 hours, or overnight.
You can use pound cake, sponge cake, or vanilla wafers, but ladyfingers give the dessert the most tiramisu-style texture.
Fresh strawberries are best. Frozen strawberries can be used if they are thawed and drained very well, but they may add extra moisture.
Store it covered in the refrigerator for up to 3 days.
Yes. The freeze-dried strawberries add extra strawberry flavor and a slight texture, but the recipe still works without them.
If you don’t have them, you can:
– Use a little extra fresh diced strawberries
– Mash a few strawberries and fold them into the filling for more flavor
– Add a spoonful of strawberry jam to the cream mixture
Just keep in mind that fresh strawberries add more moisture, so don’t overmix or the filling can loosen slightly.
