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Strawberry Shortcake Tiramisu

Strawberry shortcake tiramisu with creamy mascarpone layers and strawberry-soaked ladyfingers. This layered dessert uses cooled coffee plus strawberry liqueur for a tender, cross-section-worthy slice topped with fresh strawberries and dark chocolate.
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Prep Time 30 minutes
Cook Time 20 minutes
chill/rest 4 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian-American fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mascarpone cheese
  • 8 oz mascarpone cheese Use room temperature for a smooth filling.
Powdered sugar
  • 0.5 cup powdered sugar
Heavy cream
  • 1 cup heavy cream Cold cream whips best.
Vanilla extract
  • 1 tsp vanilla extract
Fresh strawberries
  • 1 lb fresh strawberries Slice and keep for both layering and serving.
Sugar
  • 3 tbsp sugar Toss with strawberries to release juices.
Strong brewed coffee
  • 1 cup strong brewed coffee Brew strong, cool completely before dipping ladyfingers.
Strawberry liqueur or jam
  • 3 tbsp strawberry liqueur or jam Choose one; it flavors the coffee soak.
Ladyfinger cookies
  • 40 ladyfinger cookies Dip briefly so they stay layered, not soggy.
Dark chocolate garnish
  • 0.25 cup shredded dark chocolate For topping right before serving.

Equipment

  • 1 9x13 baking dish
  • 1 stand mixer

Method
 

Make the mascarpone cream
  1. Beat mascarpone and powdered sugar together until smooth, then stop and scrape down the bowl to remove any lumps (cooling not required).
  2. In a separate bowl, whip heavy cream and vanilla until stiff peaks form, then fold the whipped cream into the mascarpone mixture until no streaks remain.
Prep strawberries and coffee soak
  1. Toss sliced strawberries with sugar and let sit for 10 minutes to release juices, then stir once so they coat evenly.
  2. Combine cooled coffee with strawberry liqueur or jam in a shallow dish so the mixture is ready for dipping ladyfingers.
Assemble layers
  1. Dip ladyfingers briefly in the coffee mixture and arrange in a single layer in a 9x13 baking dish, using a light touch and laying them snugly together.
  2. Spread half the mascarpone cream over the ladyfingers, then top with half the strawberries and their juices for a thick, glossy layer.
  3. Repeat with another layer of dipped ladyfingers, then finish with remaining mascarpone cream and strawberries.
Chill and serve
  1. Cover and refrigerate for at least 4 hours to set the layers, keeping the dish chilled until ready to serve.
  2. Before serving, top with shredded dark chocolate as a fresh visual cue on top of the chilled tiramisu.

Notes

Pro tip: Dip ladyfingers only briefly—too long will make the layers collapse. Refrigerate covered up to 3 days; the texture softens slightly but stays sliceable. Freezing is not recommended because strawberries and cream can weep after thawing. For a lighter option, use mascarpone made with reduced-fat ingredients and slightly reduce powdered sugar to taste.