Easy No-Bake Strawberry Tiramisu

45 prep + 0 cook

cups

Quick and easy no-bake strawberry tiramisu made with whipped cream filling, loads of strawberries, and lady finger cookies.

Wash and dry the berries first, then divide into three different parts.
Measure out 1 cup of chopped strawberries, then use a fork or a potato masher and crush the berries into a puree. Set this aside for the filling.
Measure out 4 cups of chopped strawberries and place them into a food processor or blender. Puree the berries until they are completely smooth. Pour this puree into a shallow casserole dish and set aside.
Last, finely dice 5 cups of strawberries for the filling. Keep these covered and set aside.

For the whipped cream filling, begin with softened cream cheese. Place the cheese into a large mixing bowl. Use a mixer to beat the cheese for a few minutes until it’s smooth and creamy.
Next, add in the powdered sugar, vanilla extract, and lemon zest. Mix again for a few minutes until the mixture is creamy.
Add 1 cup of heavy cream to the cheese mixture and beat until combined and creamy. Pour in the remaining 2 cups of heavy cream and beat again.
Once the cheese and cream are well combined, switch to a whisk attachment on the mixer and whisk until stiff and fluffy peaks form, about 5 minutes.
Last, fold in the 1 cup of crushed strawberries into the cream, folding the berries in gently with a spatula.

This dessert can be assembled in a trifle bowl, a casserole dish, or into individual serving cups.
To assemble the dessert, start with the cookies. Place 4 to 5 cookies into the prepared strawberry puree, turning them and coating them all over in the puree. Make sure they are very well coated! Arrange the cookies in a single layer into your dish of choice.
Next, add a generous amount (2 to 3 cups) of the whipped cream filling. Spread it evenly to the edges of the dish with a small spatula or spoon.
Next, add a generous amount of diced strawberries over the cream, about 1 ½ cups.
Repeat this process, layering the cookies with the cream and strawberries until the dish is filled almost to the top. Add any remaining whipped cream over the top and use an offset spatula to level off the top.

For garnishing the top: place the freeze-dried strawberries into a food processor or blender and pulse into a fine powder. Using a small, fine-mesh strainer/sifter, sift the strawberry powder over the top of the tiramisu. Add sliced strawberries along the edges to garnish.
If you don’t have freeze-dried berries, simply garnish the top with sliced or whole strawberries.

Place the strawberry tiramisu into the refrigerator to set overnight, or for at least 8 hours. This will give the cookies time to soften and for the dessert to set.
Use a large spoon to scoop the tiramisu into each serving bowl. Top each serving with additional diced strawberries, if desired.