Amazing Strawberry Tiramisu Cake

Yields: 8 Servings Prep Time: 30 Mins

Amazing Strawberry Tiramisu Cake

So if you thought traditional Tiramisu was decadent, you haven’t tried this Strawberry Tiramisu Cake.  You would never know by looking at it that it is a play on the traditional Tiramisu Cake. This Strawberry Tiramisu Cake is a winning dessert whether you make it for after dinner or make it to bring to a family function.

This Strawberry Tiramisu Cake is just as easy to make as the traditional cake, just substitute your preferred berry or fruit flavor and a fruit tea. And best of all, people will think you spent hours in the kitchen making this dessert.  Trust me, you will score brownie points.

Gee-Wiz, I also forgot to mention that there is no cooking involved!

Tips and Tricks to Making this Easy  Strawberry Tiramisu Cake

Traditional Italian Tiramisu Cake

Tiramisu is a coffee-flavored Italian dessert. Tiramisu is made from ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

In this version of Strawberry Tiramisu Cake, we substitute the fruit tea for the coffee and a berry fruit of your liking for the cocoa.  I used strawberries because, well, I like them.  But, if you don’t like strawberries, choose another berry you like. And, if you are looking for a traditional Italian Tiramisu Recipe, check out my recipe, click here.

What are Lady Fingers?

No they aren’t some woman’s fingers you use to bake a cake.  Lady fingers are a stale Italian cookie made in the shape of a thick finger.  Hence the name lady fingers.  I don’t discriminate, I have used different brands of lady fingers to make this Italian Tiramisu Recipe.  This is just one brand that I have used before.

I used an 8″ spring form pan for this dessert so that I could cut it like a traditional 8″ cake.  But, Tiramisu is traditionally made in a rectangular Pyrex dish. It’s your choice what type of dish to use for this Strawberry Tiramisu Cake. If you do use a Pyrex dish, you’ll need to run a knife around the edges of the dish and use a knife to slice the cake into square pieces, then use a spatula to serve the Tiramisu pieces.

Do I Need to Use Liquor?

No, of course not!  If you don’t want to use liquor – don’t. Traditional Tiramisu does have liquor in it, but many people don’t put liquor in theirs.  It’s a personal choice.

Frozen Berries vs. Fresh Berries

There are times when you want to use fresh produce to cook or bake.  This is not one of those times!  Just trust me.  Using thawed out berries for this Strawberry Tiramisu Cake will bring moisture to your cake that is much needed. Using fresh fruit is OK too, but it will result in a dryer cake.

Using Mascarpone or a Substitution

Mascarpone is a thick creamy Italian cheese that is very mild and spreadable.  It’s very similar to Philadelphia cream cheese. Essentially, if you don’t have mascarpone or your local grocer doesn’t carry it, you can substitute cream cheese in this recipe for Strawberry Tiramisu Cake.

You can make this cake in advance and leave it in the fridge to rest for a couple of days.  The longer it sits, the more time the lady fingers have to absorb the alcohol and the fruit juice.  This is one of those desserts that tastes better after sitting for a couple of days.

This dessert also freezes well. Freeze cakes or leftovers in an airtight container for future use for a maximum of one month. When you are ready to serve your Tiramisu, take it out the night before and thaw it out in the fridge.  Keep the Tiramisu refrigerated until you are ready to serve it to your guests or family.

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Strawberry Tiramisu Cake

Recipe Details for this Strawberry Tiramisu Recipe


0/11 Ingredients
Adjust Servings


0/6 Instructions
  • In the bowl of a stand mixer, beat the eggs and sugar together until light and fluffy. Add mascarpone cheese and vanilla. Beat to combine and set aside. In another bowl, whisk the egg whites until they form stiff peaks. Fold egg whites into mascarpone mixture a little at a time until well combined. Add in coconut.
  • Mix the room temperature tea, liquor and 2 tbsp. of jello until well combined.
  • If you are assembling the cake in a round spring form pan (8"), dip half the cookie in the tea mixture and stand the cookie on the side of the pan, repeat until you have completely lined the circumference of the pan. Then begin layering the bottom of the pan.
  • Once you have completed one layer, spoon 1/3 of the mascarpone mixture and layer one inch of the mixture atop the cookies. Strategically place 1/2 of the sliced strawberries on top of the cheese mixture. Repeat until you have completed three layers ending with the mascarpone mixture. Use all the strawberries or most of them for the second layer. You can reserve a couple for garnish if you want.
  • Top the cake with the sliced strawberries and sprinkle some of the jello powder and shredded coconut.
  • Let chill overnight preferably so that the cookies get soft and absorb the coffee mixture.




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