Strawberry Shortcake Tiramisu
This Strawberry Shortcake Tiramisu is a no-bake summer dessert that combines the light texture of ladyfingers with juicy strawberries and a creamy pink strawberry cheesecake-style filling. Inspired by Grandbaby Cakes, it’s bright, fruity, and perfect for making ahead.
Equipment
- Mixing bowls
- Electric mixer
- 9x9-inch Glass Baking Dish
- Spatula
Ingredients
- 1 pint fresh strawberries, sliced
- 3 tbsp granulated sugar
- 1 tbsp fresh lemon or lime juice
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 2 tsp strawberry preserves, melted
- 1/2 cup prepared whipped cream (reserved from topping)
- red food coloring (optional)
- 1 package ladyfingers (about 24)
- 1/4 cup orange juice (or Grand Marnier)
- 1 1/2 cups heavy whipping cream
- 2 tsp pure vanilla extract
Instructions
- Toss strawberries with sugar and lemon juice. Let sit for at least 15 minutes until syrupy.
- In a chilled bowl, whip heavy cream and vanilla until stiff peaks form. Reserve 1/2 cup for the filling.
- Beat cream cheese, powdered sugar, and strawberry preserves until smooth. Fold in reserved whipped cream. Add food coloring if desired.
- Lightly drizzle orange juice over ladyfingers. Arrange a single layer in a 9x9-inch glass dish.
- Spread half the pink filling over ladyfingers. Top with half the strawberries and juice, then half the whipped cream.
- Repeat layers. Refrigerate at least 6 hours or overnight before serving.
Notes
This dessert improves with time. For best flavor and structure, chill overnight before serving.