Quick Summary: A no-cook Italian dessert layering ladyfinger cookies with wine-macerated strawberries and whipped cream. No eggs or coffee. Chill for 3+ hours before serving. Works with fresh or frozen strawberries. Prep: 20 min | Chill: 3+ hours | Serves: 6

Jump to: RECIPE | What is Tiramisu? | Ingredients & Substitutions | Step-by-Step | FAQ
This strawberry tiramisu is the dessert I make when I want something impressive without turning on the oven. Fresh strawberries macerated in sweet red wine, layered over crisp Italian ladyfingers, topped with whipped cream, and chilled until everything melts together.
No eggs, no coffee, no cooking. I grow strawberries at HeathGlen Organic Farm, and this is one of my favorite ways to use them, whether fresh in summer or frozen for Valentine’s Day and Easter.
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What is Tiramisu?
Tiramisu is a classic Italian dessert typically made with layers of coffee-soaked ladyfingers, cocoa, and mascarpone cheese, and sometimes eggs.
It is rich and wonderful, but I’ve been thinking of berries lately and this strawberry tiramisu has the same fluffy texture but with a fresh taste as opposed to the rich notes of classic tiramisu.
This version of a strawberry no-cook tiramisu is made with layers of ladyfinger cookies, strawberries macerated in red wine, and whipped cream.
Once the above ingredients have chilled for 3 hours or more, it is ready to serve. It is the absolute best way to welcome Spring and fresh (or frozen) strawberries!
Tip: Want to make it with frozen berries? Be sure to let the berries thaw and dry before using them. Using frozen strawberries allows you to make this wonderful, easy dessert for Valentine’s Day or Easter.
What Ingredients Do You Need?
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.

Substitutions
- The best ladyfingers are Italian crisp ladyfinger biscuits called Savoiardi. These should be available in the cookie section of most major grocery stores. Use store-bought ladyfingers, as homemade ladyfingers are softer and don’t hold up as well.
- Many recipes will call for you to soak the ladyfingers, but that makes the texture too mushy. The recipe below uses the juice from the macerated strawberries and sugar to drizzle over the layers before chilling.
- Get the freshest strawberries you can find. Homegrown or farmers’ market berries are the best, but if that is not an option, store-bought strawberries improve significantly after macerating in wine and sugar.
- Most recipes use an Italian cheese called Mascarpone for the cream layer. I used whipped cream that I whipped to stiff peaks and found it was superb in flavor and texture. Heavy whipping cream is something I always have in the refrigerator, whereas Mascarpone cheese is not. You can also substitute cream cheese for the Mascarpone, but it will change the flavor and it won’t be as smooth and fluffy.
- The berries: you could use blackberries, raspberries, or a mix of strawberries and blueberries. I wouldn’t use just blueberries alone because you won’t get enough juice from them. Another substitute could be your favorite jam. Nothing beats the fresh strawberries though.
- If you don’t want the alcohol you could substitute orange juice or even some Balsamic Vinegar. I love the sweet wine, but since it is a no-cook dessert just know that you will not be burning off the alcohol if that bothers you.
Step by Step: How to Make Strawberry Tiramisu
The full instructions are in the recipe card below. In short: slice strawberries and macerate in powdered sugar, sweet red wine, and lemon juice. Layer ladyfingers in a dish, top with strawberries, then whipped cream. Repeat layers, drizzle with remaining liquid, and chill at least 3 hours.





Frequently Asked Questions:
Yes. It’s better the next day after the ladyfingers absorb the strawberry liquid. Don’t refrigerate longer than 2-3 days or it dries out.
Yes. Thaw completely and drain excess liquid before macerating. Frozen berries work well for Valentine’s Day or Easter when fresh aren’t in season.
Orange juice or balsamic vinegar. The wine adds depth, but the dessert works without alcohol. Note that since it’s no-cook, the alcohol doesn’t burn off.
Yes. Traditional tiramisu uses mascarpone. Whipped cream is lighter and what I keep on hand. Cream cheese also works but changes the flavor and texture.
Too much liquid or soaking too long. Drizzle the strawberry liquid over the layers rather than soaking the cookies. Use crisp Savoiardi, not soft ladyfingers.
No. The whipped cream deflates and the ladyfingers lose texture. Make it fresh and refrigerate.
More Popular Strawberry Recipes:
- Strawberry “Fool” topped with pistachios
- Low Carb Panna Cotta with Strawberry Sauce
- Strawberry Brownies with Rosewater Frosting
- Fresh Strawberries Topped with Fruit Vinegars

And if you are inclined to have this tiramisu for breakfast (like me), it pairs very nicely with a DIY herbal citrus tea.

How to Grow Your Own Strawberries:
Would you like to learn how to grow strawberries in containers or your garden easily? With many years of experience, growing fruit and vegetables both ways, the following posts can show you how:

For recipes that make great use of these fruits and vegetables check out this Italian recipes category. For detailed and comprehensive information on starting your own Italian kitchen garden see this guide.
No-Cook Strawberry Tiramisu
Equipment
- Serving dish (around 7 x 5 x 2 inches)
- Knife
- measuring spoons and cups
Ingredients
- 12-14 ounces fresh strawberries rinsed, stemmed and sliced
- 1 cup powdered sugar aka confectioners’ sugar
- 1 lemon will use both zest and juice
- ½ cup sweet red wine can use sweet white wine
- 12 Italian style ladyfingers
- 1 cup heavy whipping cream
- 1 tablespoon dark rum optional
Instructions
- Rinse, stem and then slice the strawberries and place in large bowl.Add powdered sugar to the bowl and zest a lemon over the bowl. Add the wine. Cut the lemon in half and squeeze the juice into the bowl. Stir everything together well.12-14 ounces fresh strawberries, 1 cup powdered sugar, 1 lemon, 1/2 cup sweet red wine
- Line the bottom of your serving dish with 6 ladyfingers (you can break them to fit the dish you have).Using a slotted spoon, spoon half of the macerated strawberries over the ladyfingers, then layer half of the whipped cream onto the strawberries and drizzle with 1 Tablespoon of the rumRepeat this process of layering, saving some of the strawberries to add to the top of the dessert.12 Italian style ladyfingers, 1 cup heavy whipping cream, 1 tablespoon dark rum
- Spoon the remaining strawberry liquid in the bowl over the layered cake (save just a little bit out to spoon over dessert right before serving. Place in refrigerator to chill for at least 3 hours. Dress with any remaining strawberry liquid. Cut into slices using a hot knife to preserve the layered look.



Does this recipe freeze well?
This recipes sounds delicious! Can’t wait to try it.
I have not frozen it, but my thoughts are that the ladyfingers would get quite soggy if you froze it all together. I would freeze the strawberries by themselves and then add the ladyfingers and whipped cream when you’re ready. It should come together pretty fast that way and still preserve the crisp texture of the ladyfingers.