Strawberries & Cream Tiramisu

Name: Strawberries & Cream Tiramisu
Prep time: 15 min
Total time: 3 h 30 min
Yield: 10 serving(s)
Ingredients: 3 tbsp. confectioners’ sugar; 6 c. heavy cream, divided; 16 oz. mascarpone, room temperature; 48 ladyfingers; 2/3 c. triple sec; 1 (13-oz. jar) strawberry jam; 3 tbsp. crushed freeze-dried strawberries

By Francesca ZaniPublished: May 9, 2025

Approved by the Delish Test Kitchen

1 Rating

PHOTO: MURRAY HALL; FOOD STYLING: MAKINZE GORE

Yields:

10 serving(s)

Prep Time:

15 mins

Total Time:

3 hrs 30 mins

Cal/Serv:

907

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Step aside, strawberry shortcake—this strawberries & cream tiramisu is taking over. In family-sized 13" x 9" tiramisu fashion, this easy dessert is perfect to make for all your summer potlucks. Instead of coffee-dipped ladyfingers, I’m using heavy cream and our Food Team secret ingredient: triple sec. The citrus-soaked ladyfingers are then layered with decadent mascarpone and strawberry jam for a gorgeous layered dessert that is just as stunning to look at as it is delicious to eat. Here’s everything you need to know:

The components:
In this sweet summer version of the classic dessert, ladyfingers get soaked in heavy cream mixed with triple sec. If you’re hesitant about the triple sec, hear me out. Typically, tiramisu includes a bit of booze like rum or marsala wine, but I’m using citrusy triple sec here to bring the bright summer vibes. If you prefer a booze-free dessert, you can swap in orange juice for triple sec instead.

Because the triple sec and strawberry jam are sweet already, a couple tablespoons of confectioners’ sugar is all you need for the cream mixture. And if you feel a 15-oz. jar of strawberry jam or preserves isn’t enough for the center, then double up! I prefer Bonne Maman because it contains very minimal ingredients aside from strawberries, but use your favorite brand.

The topping:
Unlike the gorgeous bubbly topping on my limoncello tiramisu, this one is as flat as icing a cake. If you want some wavy texture, you can use the back of your spatula to achieve this; otherwise, the vibrant freeze-dried strawberry powder will look gorgeous on top. The freeze-dried strawberry dust will dissolve over time, so make sure to add right before serving.

Storage & make ahead:
A key factor in tiramisu making is storing for at least 2 to 3 hours, up to overnight. This gives ladyfingers enough time to soak up the moisture and the cream layer to set and chill. You’ll want that perfect layered slice when cutting into it!

Leftover tiramisu can be stored up to 3 days in the refrigerator wrapped in plastic or placed in an airtight container.

Tried this tiramisu? Let me know how it went in the comments below!

PHOTO: MURRAY HALL; FOOD STYLING: MAKINZE GORE

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Ingredients

Directions

1. Step 1In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat confectioners’ sugar and 3 cups heavy cream on medium-high speed until medium peaks form (do not whip to stiff peaks), about 3 minutes. Add mascarpone and beat until just combined (mixture will loosen at this point).
2. Step 2In a shallow dish or long container large enough to fit ladyfingers, combine triple sec and remaining 3 cups heavy cream. Dip each ladyfinger into triple sec mixture on both sides until beginning to soften but aren’t falling apart, about 30 seconds total.
3. Step 3Line the bottom of a 13" x 9" baking dish with dipped cookies. (You should be able to fit 2 rows of 12 ladyfingers vertically.) Spread half of mascarpone mixture over cookies. Stir jam to loosen if needed, then gently spread jam over mascarpone mixture, being careful not to blend into mascarpone layer too much. Repeat with remaining 24 ladyfingers and mascarpone mixture. Refrigerate to set, at least 3 hours and up to overnight.
4. Step 4Top with freeze-dried strawberries before serving.