strawberry tiramisu cake with sliced strawberry garnish

Strawberry Tiramisu Cake (video)

Name: Strawberry Tiramisu Cake (video)
Prep time: 60 min
Ingredients: For Custard Filling:; 2 large egg yolks; 1/2 cup (100 g) white granulated sugar; 2 tablespoons cornstarch; 2 tablespoons (30 ml) water; 1 1/2 cups (355 ml) milk; 1 tablespoon (8 g) flour; 1/2 cup (113 g) unsalted butter; 8 oz (227 g) mascarpone cheese; softened; 2 cups (473 ml) heavy cream; chilled; For Strawberry Puree:; 3 to 4 cups strawberries; 1/2 cup (100 g) white granulated sugar; 60 to 80 ladyfinger cookies; 2 cups strawberries; for garnish

Published on January 22, 2020 | In American, Italian/French | By tatyanaseverydayfood |

17 Comments

- Prep Time
- 60 Minutes
- Difficulty Level

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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!

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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 Basics’ video recipe. It’s an in-depth guide for making perfect pastry cream for the tiramisu filling:

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.

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More Strawberry Cakes!

If you love all things strawberry, try my ‘Red Velvet Strawberry Cheesecake’ next!

And this epic ‘Strawberry Tuxedo Cake’ never, ever disappoints!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

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.

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Ingredients

For Custard Filling:
2 large egg yolks
1/2 cup (100 g) white granulated sugar
2 tablespoons cornstarch
2 tablespoons (30 ml) water
1 1/2 cups (355 ml) milk
1 tablespoon (8 g) flour
1/2 cup (113 g) unsalted butter
8 oz (227 g) mascarpone cheese, softened
2 cups (473 ml) heavy cream, chilled
For Strawberry Puree:
3 to 4 cups strawberries
1/2 cup (100 g) white granulated sugar
60 to 80 ladyfinger cookies
2 cups strawberries, for garnish

Instructions

Prepare the custard first to allow for cooling time. In a large mixing bowl, whisk together the egg yolks and sugar for a minute. In a separate ramekin, combine the cornstarch and water to form a slurry. Add the cornstarch slurry to the egg yolk mixture. Whisk the mixture vigorously for 2 to 3 minutes, until it's pale in color and ribbons off of the whisk.
Into a separate saucepan, add the milk and flour. Heat the milk over medium heat, whisking constantly, until the milk is steaming hot but not boiling. Slowly temper the hot milk into the egg yolk mixture - add a little bit at a time and whisk well after each addition until all the milk is added.
Pour the mixture back into the sauce pan. Cook it over medium heat, stirring constantly with a rubber spatula, for 4 to 5 minutes. The mixture will thicken and take on a pudding-like consistency. Remove it from heat and add the butter. Whisk in the butter until it's completely melted. Cover the custard with plastic wrap touching the surface and place into the refrigerator to chill.
TIP: to cool the custard down quickly, spread it in a thinner layer over a larger baking dish.
Once the custard is cooled, finish preparing the filling. Add the softened mascarpone cheese and whisk until the cheese is well incorporated into the custard. Pour in the chilled heavy cream and whisk the mixture on high speed for 4 to 5 minutes until the mixture is fluffy and forms soft peaks.
For the strawberry puree, place the strawberries and sugar into a food processor or blender and pulse into a fine puree.
To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first - dip the cookies into the puree on one side only, then place around the edge of the pan. Create the first layer of the cake the same way. Cut the cookies into smaller pieces if needed to fit. Top the first layer of ladyfingers with a generous amount of custard filling.
For the remaining layers, dip the cookies all the way into the puree for a second. Add alternating layers of cookies and custard filling. Top the cake with a layer of custard.
Place the cake into the refrigerator and chill overnight, or for at least 8 hours. When ready to serve, use a cake lifter or large spatulas to transfer the cake onto a stand. Tie a ribbon around the cake for presentation. Garnish the top with sliced strawberries when ready to serve.

Servings : 6-8
Course : Dessert
Recipe Type : Cakes, Video

17 Responses to Strawberry Tiramisu Cake (video)

Janet Welte September 14, 2017 at 2:29 pm #

I just love your videos and enthusiasm for anything that you make! thank you for all you do!

Reply
- tatyanaseverydayfood September 15, 2017 at 7:38 am #
  
  Thank you for all the support!! 🙂
  
  Reply
jessica September 19, 2017 at 7:39 am #

Where do you buy ladyfingers? I cant find it in the store

Reply
- tatyanaseverydayfood September 19, 2017 at 9:22 am #
  
  Some Safeway stores carry them. I usually get mine at a local Italian specialty store, or any European store.
  
  Reply
Nelya March 22, 2018 at 10:57 pm #

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.

Reply
- tatyanaseverydayfood March 23, 2018 at 9:17 am #
  
  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/
  
  Reply
  - Nelya March 23, 2018 at 2:44 pm #
    
    Awesome, thanks for replying so quickly! Can’t wait to see how it turns out 🙂
    
    Reply
Anemari May 10, 2018 at 11:16 am #

How far in advance can you make this cake?

Reply
- tatyanaseverydayfood May 11, 2018 at 12:09 pm #
  
  Hi! 2 days in advance would be great! 🙂
  
  Reply
nmvlabs April 7, 2019 at 10:48 am #

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?

Reply
- tatyanaseverydayfood April 7, 2019 at 11:19 am #
  
  Hi! This would be great for Easter. Sure, the more strawberries, the better! Enjoy 🙂
  
  Reply
nmvlabs April 21, 2019 at 5:06 pm #

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!

Reply
- tatyanaseverydayfood April 22, 2019 at 11:30 am #
  
  Awesome!! So glad to hear that it was a hit with everyone! 🙂
  
  Reply
Diana May 14, 2019 at 4:43 pm #

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.

Reply
- tatyanaseverydayfood May 16, 2019 at 11:02 am #
  
  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! 🙂
  
  Reply
Neiven Dimitry January 21, 2020 at 10:43 pm #

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 🥰

Reply
- tatyanaseverydayfood January 22, 2020 at 9:39 am #
  
  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! 🙂
  
  Reply