No-Bake Strawberry Tiramisu Cake (video)

no bake strawberry tiramisu cake with strawberry garnish

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!

My Strawberry Tiramisu Cake Video Tutorial

Watch my YouTube video recipe for step-by-step instructions and watch me put this strawberry tiramisu cake together! Want to receive notifications when a new recipe goes live? Make sure to subscribe to my website emailing list and my YouTube channel! and turn on notifications!

Ingredients for No-Bake Strawberry Tiramisu Cake

Here are the main ingredients you’ll need to put together this delicious, no-bake strawberry tiramisu cake!

  • Strawberries: you can use fresh or frozen (thawed) strawberries for filling the cake. However, you’ll need fresh strawberries for garnishing the top.
  • Lady Finger Cookies: use firm, crispy lady finger cookies for best results. These will hold up the best. I get mine online on Amazon HERE (affiliate link).
  • Heavy Cream: use well-chilled heavy cream for making the tiramisu cake filling.
  • Mascarpone Cheese: soften the cheese for about 15 minutes prior to using. Do not let it soften too much as this can cause the cheese to separate! Cream cheese will also work well for this recipe.
  • Egg Yolks: for making the vanilla custard filling. This recipe has no raw eggs!
  • White Granulated Sugar: for making the strawberry filling and for the custard filling.
  • Cornstarch & All-Purpose Flour: I use two types of thickeners to stabilize the cream so there’s no chance of it failing!
  • Milk: use whole milk for the best tasting custard filling.

Supplies & Tools for the Recipe

Need some supplies to make this recipe? Shop my Amazon Affiliate links for the items I use. See Disclosure Statement.

sliced strawberries on top of tiramisu cake

Vanilla Pastry Cream Filling

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.

a glass bowl filled with vanilla pastry cream on a table

How to Make a Strawberry Tiramisu Cake

You’ll love how easy this cake is to put together! Here’s how I make it:

  1. Prepare the custard base for the filling first. This custard needs to cool before you can use it. Place into the refrigerator to cool it faster, or even make it the night before.
  2. Combine the pastry cream with mascarpone cheese and whipped cream.
  3. Prepare the strawberry puree. This is what I dip the ladyfinger cookies into instead of the traditional coffee syrup! Place the strawberries and sugar into a blender or food processor and puree!
  4. To assemble the cake, use a 9-inch spring form pan. Create the outer ring of ladyfingers first – dip the cookies into the strawberry 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.
  5. Continue to dip the cookies into the strawberry puree and layer them with the creamy filling.
  6. Refrigerate the cake overnight, until it’s set completely.
  7. When you’re ready to serve the cake, garnish the top with sliced strawberries. If desired, use a pastry brush and brush strawberry glaze over the top, too.
inside of strawberry tiramisu cake with lady fingers and custard

More Strawberry Tiramisu Cake 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 Recipes to Try!

Enjoyed this strawberry tiramisu cake? Make sure to check out some of my other recipes you’re sure to enjoy!

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Strawberry Tiramisu Cake video recipe
no bake strawberry tiramisu cake with strawberry garnish
5 from 3 votes

No-Bake Strawberry Tiramisu Cake Recipe (video)

1 hour prep + 10 minutes cook + 8 hours Ready In
12 servings
Easy, no-bake strawberry tiramisu cake with crushed berries and lady fingers!


For Custard Filling:

  • 2 large egg yolks
  • 1/2 cup white granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 1/2 cups milk
  • 1 tablespoon flour
  • 1/2 cup unsalted butter
  • 8 oz mascarpone cheese, softened
  • 2 cups heavy cream, chilled

For Strawberry Puree:

  • 3 to 4 cups strawberries
  • 1/2 cup white granulated sugar
  • 60 to 80 ladyfinger cookies
  • 2 cups strawberries, for garnish


Preparing the Vanilla Custard:

  • 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.

Making the Filling:

  • 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.

Assembling the Cake:

  • 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.


Calories: 609kcal | Carbohydrates: 59g | Protein: 10g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 123mg | Potassium: 230mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1487IU | Vitamin C: 36mg | Calcium: 128mg | Iron: 2mg