Calling all tiramisu dessert lovers – I present to you the most delicate, no bake strawberry tiramisu cake recipe! You will fall in love with this strawberry tiramisu-inspired creation! It’s made with delicate ladyfinger cookies, which are soaked in strawberry puree and layered with the fluffiest pastry cream and mascarpone tiramisu filling! The top is garnished with sliced strawberries for a simple and elegant finish. You’ll fall in love from the very first bite! Also, try my ‘Raspberry Tiramisu Cake’!
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No Bake Strawberry Cake
This strawberry tiramisu cake recipe is light as air and literally melts in your mouth thanks to the incredible filling! I love to use home made pastry cream for the filling. It’s super easy to make and so delicious! The cream is then chilled and combined with cream cheese or mascarpone, and whipped cream. Even though this recipe doesn’t have coffee like traditional tiramisu, you’ll still get the flavor of the tiramisu filling.
Watch me make my simple vanilla pastry cream in this ‘Back to Cake Basics’ video recipe. It’s an in-depth guide for making perfect pastry cream for the tiramisu filling.
More Tips!
This no bake cake is the perfect way to use up some summer berries! If you’re making this cake during the off-season, frozen strawberries will also work well. Just thaw them out first!
- I also recommend using firm/crunchy ladyfingers for this recipe; avoid the soft and cakey ones. Firm lady fingers will hold up better and serve as sturdy cake layers for this no-bake dessert!
- When making this cake, I recommend letting it set in the refrigerator overnight to allow the tiramisu filling to set properly. This recipe will work well even if made a few days in advance. Just wait to add the sliced strawberry garnish until you’re ready to serve; the strawberries will dry out if left on the cake overnight.
More Strawberry Cakes!
Enjoyed this strawberry tiramisu cake? Make sure to check out some of my other strawberry cake recipes!
- Strawberries & Cream Swiss Roll Cake – the best-ever strawberry cake with delicate sponge cake, strawberries and mascarpone whipped cream filling!
- My ‘Strawberry Mousse Cake’ – this pretty strawberry cake is made with no-bake strawberry mousse and jello topping!
- Easy Strawberry Tart – filled with a no-bake strawberry cheesecake and pretzel crust!
- Raspberry Tiramisu Cake – The most delicious raspberry cake ever, with creamy tiramisu filling, raspberry liqueur and fresh raspberries!
- Ultimate Strawberry Cheesecake – stunning berry cheesecake with diced strawberries and strawberry jam, topped with chocolate strawberries!
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I love my classic Cuisinart food processor – simple and very effective!
Use this spring form pan from my favorite brand to hold this strawberry cake together.
I always use my KitchenAid handheld mixer for smaller tasks like mixing in the cream cheese.
I just love your videos and enthusiasm for anything that you make! thank you for all you do!
Thank you for all the support!! 🙂
Where do you buy ladyfingers? I cant find it in the store
Some Safeway stores carry them. I usually get mine at a local Italian specialty store, or any European store.
Planning to make this this weekend, in both cake form and small individual trifle cups (for church bake sale). I just wanted to ask – is this cream fairly similar to the one in your White Chocolate Mousse Crepe Cake? Maybe I’m not a big fan of custard in general, but I wasn’t really feelin’ it when I made that, thought it was just all right (although husband liked it), and made another cake recently with a custard based cream and also wish I’d done something else. Maybe it’s not as Slavic for my tastebuds or something?.. Anyway, is there maybe another cream you think would go good here – maybe with condensed milk (not sure if that would hold up well in this cake)? Or do you really recommend this cream? I could try it out.
Hi! Yes, you can definitely switch out the custard filling for the whipped cream frosting. I think it would taste amazing! Enjoy the cake! 🙂 Here’s the link to that recipe: https://tatyanaseverydayfood.com/recipe-items/whipped-cream-frosting/
Awesome, thanks for replying so quickly! Can’t wait to see how it turns out 🙂
How far in advance can you make this cake?
Hi! 2 days in advance would be great! 🙂
Hi! Im planning on making this for Easter but im worried it wont have enough strawberry flavor throughout. Can i place sliced strawberries in each layer?
Hi! This would be great for Easter. Sure, the more strawberries, the better! Enjoy 🙂
Just made this for Easter and it was a show stopper not to metion everyone said it was outstanding! No one believed me when i rold them how easy it was to make! Will definitely be making this again! I served it with extra strawberry puree on the side but otherwise followed the recipe to a tee! Thank you for this recipe!
Awesome!! So glad to hear that it was a hit with everyone! 🙂
Just made this cake. For some reason the custard separated after 4 minutes on high (after adding the cream). I assembled it anyway hoping it’s going to turn out ok. What could be wrong? I kept the cream in a freezer for a few minutes to get extra chill.
Hi Diana! I’m so sorry that your cream separated! 🙁 It may have over-mixed, depending on how strong your mixer is. The filling won’t be super stiff, just fluffy. Once it reaches that stage, don’t mix for longer. Hope you still enjoy the cake! 🙂
Hi dear…I love al your videos and presentations…I’m planning on trying this for my sister’s birthday.. does it transfer well…and will it still be stable during the car trip…or should I assemble it just before serving???thank you dear and keep up the enthusiasm ?
Hi! I’m so glad to hear that! 🙂 For transporting it, I recommend keeping the cake in the springform pan, then removing it from the pan once you’re ready to serve. Enjoy! 🙂
My sister in-law made this before and it was such an amazing cake with so many flavors! I loved it so much! Can wait to try to make it myself!
I’m so glad you enjoyed the recipe! 🙂 It’s one of my favorites and so easy to make!
Thank you for this wonderful recipe! I made the cake last weekend, and everyone loved it! It looks amazing and the cream turned out so smooth and light.
It was also my second time making custard and I was happy to find steps to be quite easy and the result delicious.
Looking forward to trying more recipes from your channel!
Hi! I’m so glad you enjoyed the recipe! 🙂 It’s one of my favorites!
Hi. I made this cake and the custard cream was runny,so I decided to add gelatin,I used 18%cream is that what you used?…I have a feeling that I’ll be running to the store tomorrow morning to buy a cake…
Hi Mirela! So sorry your cake isn’t turning out for you. Did you let the custard cream chill in the refrigerator? It should thicken as it cools. I only use heavy cream as listed in the recipe, which is about 33% fat content. The higher fat content yields a thicker and fluffier cream. Hope you’re still able to enjoy it!
I made this for my son’s 11th birthday and everyone loved it. It came together well (I wasn’t sure I believed the ‘easy’ rating, but, while there are a lot of steps, it was easy). I added some glaze to the strawberries on top, but otherwise, made it as listed. Other recipes I looked at had many more egg yolks and 2 or 3 times the amount of marscapone, but the filling on this seemed really good. Will make again!
Hi! I’m so glad to hear that you enjoyed this recipe for your son’s birthday! 🙂 Glad to hear that it was a hit! 🙂