Strawberry Tiramisu has become my absolute favorite summer treat, and I know you’re going to adore this version too! It’s a delightful twist on the classic Italian dessert, bursting with fresh, sweet strawberries and a light, creamy vegan mascarpone. Forget the fuss of baking; this Easy Strawberry Tiramisu is a no-bake wonder that comes together beautifully. The aroma of sweet strawberries and vanilla fills my kitchen when I make this, and seeing the vibrant layers of my Strawberry Mascarpone Dessert come together is pure joy. Get ready to impress yourself and everyone you serve it to – let’s get cooking!
Why You’ll Love This Strawberry Tiramisu
This Easy Strawberry Tiramisu is a dream come true for so many reasons! It’s the perfect dessert for any occasion, especially when you want something special without the oven.
- Completely vegan and dairy-free, making it accessible for everyone.
- It’s a no-bake recipe, saving you time and hassle.
- Bursting with the fresh, vibrant flavor of ripe strawberries.
- The creamy, dreamy vegan mascarpone is simply divine.
- It’s a stunning layered dessert perfect for impressing guests.
- A fantastic option for a Summer Berry Tiramisu that’s light and refreshing.
- Easily adaptable for different dietary needs.
Strawberry Tiramisu Ingredients
Gathering the right Strawberry Tiramisu ingredients is key to making this delightful Vegan Strawberry Tiramisu. You’ll need a few special components to achieve that classic tiramisu texture without any dairy or eggs.
- ½ batch vegan ladyfingers – or vegan cookies or vegan graham crackers for a quick fix
- 400 g fresh strawberries – washed and hulled, these are the star of the show
- 120 g cane sugar – to sweeten the strawberry confit and mascarpone
- 2 tablespoons lemon juice – brightens the strawberry flavor
- 1 ½ tablespoons cornstarch – to thicken the strawberry confit
- 50 ml water – for the cornstarch slurry
- 700 g coconut whipping cream – creates a light, airy texture for the vegan mascarpone
- 400 g vegan cream cheese – provides the creamy, tangy base for the mascarpone
- 70 g sweetened condensed coconut milk – adds a touch of sweetness and richness to the mascarpone
- 1 vanilla pod (or 1 tsp vanilla bean paste/vanilla extract) – for that essential warm vanilla aroma
- 4 tablespoons strawberry powder (or freeze-dried strawberries) – for dusting the top and enhancing the strawberry flavor
Vegan Ladyfingers
For this Strawberry Tiramisu cake, you have a few options for the ladyfingers. You can make your own vegan ladyfingers from scratch, or choose store-bought vegan cookies or even vegan graham crackers for a super Easy Strawberry Tiramisu.
Fresh Strawberry Confit
The fresh strawberry confit is what gives this dessert its incredible fruity punch. Simmering the strawberries with sugar and lemon juice creates a luscious, slightly thickened sauce that’s essential for layering and infusing that bright, summery flavor.
Creamy Vegan Mascarpone
Achieving that signature creamy texture without dairy is easy with this vegan mascarpone. It’s made from a blend of chilled coconut whipping cream, rich vegan cream cheese, and sweetened condensed coconut milk, creating a smooth, decadent filling that’s truly irresistible.
How to Make Easy Strawberry Tiramisu
This No-Bake Strawberry Tiramisu is surprisingly simple to assemble, and the results are absolutely stunning. Follow these steps, and you’ll have a beautiful, layered dessert ready to impress.
- Step 1: If you’re making your own vegan ladyfingers, prepare them now according to your recipe. Otherwise, have your store-bought vegan cookies or graham crackers ready.
- Step 2: Prepare the strawberry confit. Wash the 400 g fresh strawberries and remove their tops. Place them in a saucepan with the 120 g cane sugar and 2 tablespoons lemon juice. Simmer this mixture on medium heat for about 12-15 minutes, until the strawberries are tender and bubbling.
- Step 3: Strain the cooked strawberries through a fine-mesh sieve into a bowl, reserving the delicious strawberry syrup.
- Step 4: In the same saucepan, whisk together the 1 ½ tablespoons cornstarch and 50 ml water until completely smooth. Pour the reserved strawberry syrup back into the pan and whisk to combine. Cook this mixture over medium heat for approximately 3 minutes, whisking constantly, until it thickens into a glossy sauce.
- Step 5: Remove the thickened syrup from the heat and gently stir the cooked strawberries back into it. Let this confit cool to room temperature, which should take about 20 minutes.
- Step 6: Make the vegan mascarpone. In a medium bowl, whip the 700 g coconut whipping cream using an electric mixer until it forms light, fluffy peaks.
- Step 7: In a separate large bowl, combine the 400 g vegan cream cheese, the seeds scraped from 1 vanilla pod (or vanilla extract/paste), and the 70 g sweetened condensed coconut milk. Whisk these ingredients together until they are smooth and well combined.
- Step 8: Gently fold the whipped coconut cream into the vegan cream cheese mixture using a rubber spatula. Be careful not to overmix. Once incorporated, transfer this luscious vegan mascarpone into a piping bag fitted with a round nozzle for easy layering.
- Step 9: Assemble the Strawberry Layered Dessert. Arrange one layer of vegan ladyfingers (or cookies/crackers) in the bottom of an 8×8 inch dish. Spoon or brush some of the cooled strawberry confit over the ladyfingers. Pipe a generous layer of the vegan mascarpone evenly over the confit.
- Step 10: Add a second layer of ladyfingers on top of the mascarpone. Spoon the remaining strawberry confit over this layer, adding a few whole strawberries for visual appeal if you like.
- Step 11: Pipe the rest of the vegan mascarpone cream over the strawberries, ensuring an even, smooth top.
- Step 12: Dust the top of the tiramisu evenly with the 4 tablespoons strawberry powder.
- Step 13: Refrigerate your Strawberry Tiramisu for at least 2 hours before serving. This chilling time is crucial for the flavors to meld and the dessert to set properly.
Preparing the Strawberry Confit
The heart of this Strawberry Tiramisu lies in its vibrant confit. Simmer fresh strawberries with sugar and lemon juice until tender, then strain to capture the flavorful syrup. Thicken this syrup with a cornstarch slurry, then combine it with the softened strawberries. This creates a luscious, concentrated strawberry layer.
Making the Vegan Mascarpone
To achieve the signature creamy texture of tiramisu, we whip chilled coconut cream until fluffy. Then, we combine this with smooth vegan cream cheese and sweetened condensed coconut milk. The result is a rich, decadent, yet surprisingly light vegan mascarpone that perfectly complements the fruity strawberry layers.
Assembling the Strawberry Layered Dessert
Now for the fun part – layering! Start with a base of vegan ladyfingers in your dish. Spoon over a generous amount of the cooled strawberry confit, ensuring good coverage. Next, pipe a thick layer of the creamy vegan mascarpone. Repeat with another layer of ladyfingers, followed by the remaining strawberry confit. Finish with a final, even layer of the vegan mascarpone piped smoothly on top.
Chilling and Finishing the Tiramisu
After assembling, it’s essential to chill your Strawberry Tiramisu for at least 2 hours. This allows the ladyfingers to soften slightly and the flavors to meld beautifully. Just before serving, dust the top generously with strawberry powder for a pop of color and intense berry flavor.
Pro Tips for the Best Homemade Strawberry Tiramisu
To ensure your Strawberry Tiramisu is absolutely perfect, I’ve picked up a few tricks over the years. These tips will elevate your dessert from good to unforgettable!
- Use ripe, in-season strawberries for the most intense flavor in your confit.
- Ensure your coconut whipping cream and vegan cream cheese are well chilled for the best mascarpone texture.
- Don’t skip the chilling time; it’s crucial for the ladyfingers to soften and the flavors to meld.
- Taste and adjust the sweetness of both the confit and the mascarpone before assembling.
What’s the secret to perfect Vegan Strawberry Tiramisu?
The real secret to the Best Strawberry Tiramisu is creating two distinct layers of flavor: a vibrant, slightly tart strawberry confit and a luxuriously creamy vegan mascarpone. Getting the consistency of both right is key for that authentic tiramisu experience.
Can I make this No-Bake Strawberry Tiramisu ahead of time?
Absolutely! This No-Bake Strawberry Tiramisu is actually best made a day in advance. This allows all the layers to meld together beautifully, creating a more cohesive and flavorful dessert. Store it covered in the refrigerator until ready to serve.
How do I avoid common mistakes with Strawberry Tiramisu?
A common pitfall is soggy ladyfingers. To avoid this, don’t over-soak them in the confit; just a light brush or drizzle is enough. Also, ensure your strawberry confit isn’t too thin, or it can make the dessert watery. A properly thickened confit is essential.
Best Ways to Serve Strawberry Tiramisu
Serving this beautiful Summer Berry Tiramisu is almost as enjoyable as making it! Its elegant layers and fresh flavors make it a showstopper on its own. Here are a few ideas to make your dessert experience even better.
- Serve chilled slices directly from the dish, perhaps with a delicate dusting of extra strawberry powder or a fresh mint sprig for garnish.
- For a more decadent presentation, plate individual portions and add a dollop of extra vegan whipped cream or a few fresh berries on the side.
- This Fresh Strawberry Tiramisu pairs wonderfully with a light, crisp dessert wine or a sparkling rosé. A simple cup of herbal tea also complements its fruity sweetness beautifully.
Strawberry Tiramisu Variations You Can Try
While this recipe is fantastic as is, I love experimenting! These Strawberry Tiramisu variations offer exciting ways to adapt this dessert. Whether you have specific dietary needs or just want to try something new, there’s a twist for everyone. Think of it as your canvas for creating the ultimate Strawberry Tiramisu cake experience.
- Dairy-free Strawberry Tiramisu: This recipe is already designed to be dairy-free, using coconut whipping cream and vegan cream cheese. Just double-check that your vegan cookies or graham crackers are also dairy-free!
- Gluten-free Strawberry Tiramisu: To make this dessert gluten-free, simply swap the vegan ladyfingers for gluten-free vegan cookies or gluten-free vegan graham crackers. Ensure all your ingredients are certified gluten-free for safety.
- Strawberry Tiramisu without Coffee: You’ll be happy to know this recipe is naturally coffee-free! It focuses entirely on the bright, sweet flavor of fresh strawberries, making it a perfect choice if you’re not a coffee fan or want a lighter taste.
- Spiced Strawberry Tiramisu: Add a pinch of cinnamon or cardamom to the strawberry confit for a warm, unexpected flavor dimension.
Dairy-free Strawberry Tiramisu
This recipe is a dream for those seeking a Dairy-free Strawberry Tiramisu. We use coconut whipping cream and vegan cream cheese, but always verify your ladyfinger or cookie base is also free from dairy ingredients.
Gluten-free Strawberry Tiramisu
Craving a Gluten-free Strawberry Tiramisu? It’s simple! Just replace the traditional ladyfingers with certified gluten-free vegan cookies or graham crackers. This ensures everyone can enjoy a delicious slice of this layered dessert.
Strawberry Tiramisu without Coffee
You’ve found it! This recipe is a vibrant Strawberry Tiramisu without coffee, highlighting the natural sweetness and tartness of fresh berries. It’s a perfect choice for anyone who prefers a fruit-forward dessert over a coffee-infused one.
How to Store and Reheat Strawberry Tiramisu
Properly storing your Homemade Strawberry Tiramisu ensures it stays fresh and delicious for your next gathering. Because this is a no-bake dessert, it doesn’t require reheating, but it does need careful chilling and storage.
- After assembling your Strawberry Tiramisu, it’s crucial to chill it in the refrigerator for at least 2 hours. This allows the layers to set and flavors to meld.
- Once chilled and ready to store, cover the dish tightly with plastic wrap or transfer individual portions into airtight containers. This prevents the dessert from absorbing any odors from the refrigerator and keeps the ladyfingers from drying out.
- Your Strawberry Tiramisu will keep well in the refrigerator for up to 3-4 days. The texture of the ladyfingers will continue to soften over time, which is part of what makes tiramisu so delightful.
- Since this is a no-bake creation, there’s no need to reheat it. Simply serve it chilled straight from the refrigerator. Enjoy every spoonful of this delightful Strawberry Layered Dessert!
Frequently Asked Questions About Strawberry Tiramisu
What is Strawberry Tiramisu?
What is Strawberry Tiramisu? It’s a delightful, fruit-forward twist on the classic Italian dessert. Unlike its coffee-flavored cousin, this version layers tender vegan ladyfingers with a luscious fresh strawberry confit and a creamy, dairy-free mascarpone filling. It’s a perfect Strawberry Tiramisu cake for those who love bright, fruity flavors.
Can I use frozen strawberries for this recipe?
You can use frozen strawberries for this recipe, but there are a few things to keep in mind. Thaw them completely first, then drain them well before using them in the strawberry confit. You might need to simmer them a bit longer to cook down. Fresh strawberries will generally yield a more vibrant flavor and better texture for this Strawberry Tiramisu.
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Strawberry Tiramisu: Amazing No-Bake Treat
- Total Time: 2 hours 45 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
A delightful vegan strawberry tiramisu featuring layers of homemade vegan ladyfingers, creamy vegan mascarpone, and a sweet fresh strawberry confit. This no-bake dessert is eggless, dairy-free, and nut-free, perfect for summer gatherings.
Ingredients
- ½ batch vegan ladyfingers (or vegan cookies or vegan graham crackers)
- 400 g fresh strawberries
- 120 g cane sugar
- 2 tablespoons lemon juice
- 1 ½ tablespoons cornstarch
- 50 ml water
- 700 g coconut whipping cream
- 400 g vegan cream cheese
- 70 g sweetened condensed coconut milk
- 1 vanilla pod (or 1 tsp vanilla bean paste/vanilla extract)
- 4 tablespoons strawberry powder (or freeze-dried strawberries)
Instructions
- Prepare the vegan ladyfingers if using.
- Wash the strawberries well and remove the tops. Place the strawberries in a saucepan with the sugar and lemon juice. Simmer on medium heat for 12-15 minutes until bubbling and tender.
- Pass the mixture through a fine-mesh sieve to separate the strawberries from the strawberry syrup.
- In the same saucepan, whisk together the cornstarch and water until smooth. Pour the strawberry syrup into the pan and whisk to combine. Cook on medium heat for 3 minutes until thickened, whisking continuously.
- Remove from heat and stir the strawberries into the thickened syrup. Let cool to room temperature for about 20 minutes.
- In a medium bowl, whisk the coconut whipping cream with an electric mixer until light and fluffy.
- In a separate large bowl, combine the vegan cream cheese, vanilla seeds (from the pod), and sweetened condensed coconut milk. Whisk until smooth.
- Fold the whipped coconut cream into the vegan cream cheese mixture using a rubber spatula. Refrigerate until ready to use. Transfer the mascarpone into a piping bag fitted with a round nozzle.
- Arrange one layer of vegan ladyfingers in an 8×8 inch dish. Brush or spoon some of the strawberry confit on top. Pipe a layer of vegan mascarpone on top.
- Add another layer of ladyfingers. Spoon the remaining strawberry confit over this layer, including some whole strawberries.
- Pipe the remaining vegan mascarpone on top and dust with strawberry powder.
- Refrigerate the strawberry tiramisu for at least 2 hours before serving.
Notes
- Store in an airtight container in the refrigerator.
- Best enjoyed within the first two days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
