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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How to Make a Strawberry Tiramisu Cake
You’ll love how easy this cake is to put together! Here’s how I make it:
- 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.
- Combine the pastry cream with mascarpone cheese and whipped cream.
- 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!
- 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.
- Continue to dip the cookies into the strawberry puree and layer them with the creamy filling.
- Garnish the top with sliced strawberries.
- Refrigerate the cake overnight, until it’s set completely.
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.
More 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 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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No-Bake Strawberry Tiramisu Cake Recipe (video)
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
- 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.