This refined sugar-free strawberry tiramisu is a no-bake dessert made with fresh strawberries, mascarpone cream, and naturally sweetened layers that taste just like strawberry shortcake. Perfect for spring gatherings or an easy make-ahead treat, this homemade strawberry tiramisu comes together without the oven and chills into the dreamiest layered dessert.

This recipe is another one from my Strawberry Week series — because when you end up with pounds of strawberries, you lean all the way in. After making things like my strawberry banana pancakes, homemade strawberry syrup, and strawberry chia pudding, I wanted something a little more dessert-focused that still felt fresh and simple. This strawberry tiramisu quickly became a favorite because it’s layered, beautiful, and surprisingly easy to throw together.

If you’ve tried my other tiramisu recipes, this is such a fun seasonal variation as we move into warmer months and start craving lighter, fruit-forward desserts. The strawberry soak keeps everything bright and fresh, while the creamy layers and soft cookies make it perfect for spring gatherings, brunches, or any time you want a make-ahead dessert that feels effortless but still special.

How to Make

Make the strawberry soak. Simmer fresh strawberries, water, and maple syrup until the berries soften and release their juices.

Prepare the cream layer. Whisk the mascarpone with maple syrup, vanilla, and a pinch of salt until smooth. In a separate bowl, whip the heavy cream, then gently fold it into the mascarpone mixture until light and fluffy.

Dip and layer. Quickly dip each ladyfinger into the cooled strawberry soak, then layer with cream, sliced strawberries, and some strawberry pulp.

Repeat the layers until your dish is filled, finishing with cream on top.

Chill, finish and serve. Dust the top with freeze-dried strawberry powder and add fresh strawberries before serving for the prettiest finish.

Tips and Tricks

• Let the strawberry soak cool completely. If the soak is even slightly warm, the ladyfingers will absorb too much liquid and collapse instead of holding their shape.
• Dip quickly — don’t soak. A fast 1–2 second dip is all you need. The cookies will continue to soften as the tiramisu chills, so oversoaking can make the layers mushy.
• Use room temperature mascarpone. Cold mascarpone can turn lumpy when mixed. Let it sit at room temperature first so the cream layer stays smooth and silky.
• Whip the cream separately. Whipping the heavy cream to medium-stiff peaks before folding keeps the filling light and airy instead of dense.
• Chill overnight if possible. While 4 hours works, an overnight chill gives the best texture and allows the strawberry flavor to fully soak into the layers.

How to Save and Store

Cover the strawberry tiramisu tightly with plastic wrap or an airtight lid and store it in the refrigerator for up to 3–4 days. The flavors continue to develop as it sits, making it even better the next day. For best texture, wait to add the freeze-dried strawberry powder and fresh strawberry topping until right before serving.

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If you make the Strawberry Tiramisu , I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!