This no egg strawberry tiramisu is made with layers of mascarpone cream, fresh strawberries, and a super easy homemade strawberry puree. It is creamy, refreshing, and comes together in no time!
Published: October 9, 2025 by Pamela.
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Tiramisu is one of my favorite desserts, and when my man asked for a strawberry version for his birthday, strawberry version it was. This recipe is super easy to make and needs only a few ingredients. It’s creamy, perfectly balanced so not overly sweet, and refreshing from the fresh strawberries and homemade puree.
If you love tiramisu and are looking for a no egg version, I’ve also shared my classic tiramisu and Nutella tiramisu recipes that are just as simple and delicious.
What makes this strawberry tiramisu recipe special?
This strawberry tiramisu is all about freshness and simplicity. Everything is made with real strawberries, and the steps are easy to follow. The cream comes together in one bowl with no eggs or fancy steps, just mascarpone and whipped cream mixed until smooth. The ladyfingers are dipped in milk to keep things simple and light.
The strawberry puree takes two minutes to make and is used both between the layers and on top. For the topping, I just heat the same puree slightly so it thickens a bit and sets once chilled.
What you need to make this easy strawberry tiramisu recipe
For the cream filling, we use mascarpone, whipping cream, granulated sugar, and vanilla. Make sure the cream has at least 30% fat and is cold before whipping so it holds well and stays fluffy. For the granulated sugar, I use white sugar, and for the vanilla, you can use vanilla extract, or vanilla bean paste for a richer and better taste.
For the layers, you’ll need ladyfingers, cold milk, and strawberry puree. The amount of ladyfingers depends on the size of your dish. If you don’t want to make strawberry puree at home, you can use strawberry jam or strawberry sauce.
For the strawberry puree, you only need fresh strawberries, a bit of lemon juice, and granulated sugar.
[Measurements are posted in the recipe card below the instructions.]
How to make strawberry tiramisu step by step
1. Strawberry Purée
Start with the strawberry puree. Wash your strawberries well (here’s how to wash strawberries properly), remove the stems, and cut the strawberries into pieces. Add them to a blender, pour in the lemon juice and sugar, and blend until smooth. Set it aside. For more details on how to make this puree, check this article.
2. The Cream
Add the mascarpone, granulated sugar, and vanilla to the bowl of a mixer. Give everything a quick mix with a spatula, then pour in the cold whipping cream. Start mixing on low speed, then gradually increase to high. This part doesn’t take long, stop as soon as the cream reaches stiff peaks and the texture thickens.
Next, pour about one cup of cold milk into a bowl (you might need a little more or less depending on how many ladyfingers you will need). Quickly dip each ladyfinger in the milk, turning once to coat both sides, and place them in a single layer in your dish. Drizzle some strawberry puree over the ladyfingers, then spread half of the mascarpone cream on top. Repeat with another layer of dipped ladyfingers, more puree, and the remaining cream. Cover and chill in the fridge for one to two hours.
While it chills, place the leftover strawberry puree in a small pan and bring it to a gentle boil for a few minutes until it thickens slightly. Transfer it to a jar while still hot and let it cool at room temperature.
Once the tiramisu is cold, spread the reduced strawberry puree on top and decorate as you like. It’s creamy, fresh, and ready to serve.
Can I make this strawberry tiramisu ahead of time
You can definitely make this strawberry tiramisu a day ahead. It actually tastes better once it’s been chilled for a few hours because the layers set and the flavors come together. Since it’s made with fresh strawberries, I don’t recommend making it more than a day in advance.
If you’re serving it the next day, add the reduced strawberry puree and the decoration just before serving. That way the top stays fresh and bright. By day 3, the puree starts to lose a bit of its color and shine, but the flavor stays really good. Honestly, by that time it’s usually gone anyway.
💬 Tried this strawberry tiramisu? I’d love to know what you think! Leave a quick comment or tap the ⭐️ to rate, your feedback helps me keep improving recipes.
How to store strawberry tiramisu leftovers
Store any leftover strawberry tiramisu covered in the fridge. You can either wrap the dish tightly with plastic wrap or transfer the slices to an airtight container. Keep it cold so the cream stays smooth and the ladyfingers don’t get too soft.
It’s better to enjoy eggless tiramisu within 2 to 3 days. This dessert doesn’t freeze well because the texture of the cream and strawberries changes once thawed. It’s best served cold, straight from the fridge.
More eggless tiramisu recipes to try next
⭐️ If you tried this recipe for strawberry tiramisu, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Strawberry Tiramisu (No Eggs)
Ingredients
For the strawberry puree
- 225 g Fresh strawberries washed, trimmed, and cut
- ½ tablespoon Lemon juice
- 45 g Granulated sugar
For the cream
- 225 g Mascarpone cheese
- 1 Cup Whipping cream at least 30% fat, cold
- ¼ Cup Granulated sugar
- ½ teaspoon Vanilla extract or vanilla bean paste
For the layers
- 22 Ladyfingers depending on your dish size
- 1 Cup Cold milk for dipping
- Strawberry puree
Instructions
Make the strawberry puree:
- Wash the strawberries well (see how to wash strawberries properly), remove the stems, and cut them into pieces. Add them to a blender with lemon juice and sugar. Blend until smooth, then set aside.
Prepare the cream:
- In the bowl of a mixer, add the mascarpone, granulated sugar, and vanilla. Give it a quick mix with a spatula, then pour in the cold whipping cream. Start mixing on low speed, then increase to high. Stop as soon as the cream reaches stiff peaks and the texture thickens. Don’t overmix.
Assemble the layers:
- Pour about one cup of milk into a bowl. Quickly dip each ladyfinger in the milk, turning once to coat both sides, and place them in a single layer in your dish. Spread a thin layer of strawberry puree over the ladyfingers, then add half of the mascarpone cream. Repeat the same process with another layer of dipped ladyfingers, more strawberry puree, and the remaining cream.
- Cover the dish and refrigerate for one to two hours so the layers can set and the flavors blend.
- Place the leftover strawberry puree in a small pan and bring it to a gentle boil for a few minutes until it thickens slightly. Transfer it to a jar while hot and let it cool at room temperature.
- Once the tiramisu is cold, spread the reduced strawberry puree on top and decorate as you like. Keep it refrigerated until serving.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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