Description
Strawberry Shortcake Tiramisu is a delightful layered no-bake dessert that combines juicy macerated strawberries, creamy whipped cream and cream cheese filling, and orange-soaked ladyfingers. This refreshing twist on traditional tiramisu highlights fresh strawberries and citrus for a light and flavorful summer treat perfect for parties and gatherings.
Ingredients
Scale
Strawberries
- 1 pint (approximately 2 cups or 300 g) sliced fresh strawberries
- 3 tablespoons (38 g) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
Filling
- 8 ounces (227 g) cream cheese, softened, full-fat recommended
- 2 teaspoons (10 ml) strawberry preserves, melted
- 1 ½ cups (360 ml) whipped cream, homemade preferred
- 2 teaspoons (10 ml) pure vanilla extract
Base and Additional
- 1 package (approx. 24 ladyfingers or 200 g) ladyfingers
- ¼ cup (60 ml) orange juice
Instructions
- Macerate Strawberries: In a medium bowl, combine the sliced strawberries with granulated sugar and fresh lemon juice. Toss gently to mix, then let the mixture sit uncovered for about 10 minutes to allow the strawberries to release their juices and soften, creating a flavorful syrup.
- Prepare the Cream Filling: In a large bowl, beat the softened cream cheese until smooth with no lumps. In a separate chilled bowl, whisk the whipped cream with pure vanilla extract until stiff peaks form. Gradually fold the whipped cream into the cream cheese mixture gently and slowly to keep the texture light, fluffy, and silky.
- Soak Ladyfingers: Pour the orange juice into a shallow dish. Quickly dip each ladyfinger into the juice for one to two seconds per side, ensuring they are moist but not soggy. Arrange the soaked ladyfingers immediately in the serving dish to maintain texture.
- Layer the Dessert: Lay a snug layer of the soaked ladyfingers evenly on the bottom of the dish. Spread an even layer of the cream cheese and whipped cream filling over them. Top with a layer of macerated strawberries including some syrup for moisture and flavor. Repeat the layering process—ladyfingers, cream filling, strawberries, and whipped cream—until all ingredients are used, pressing layers tightly to maintain structure and prevent collapsing.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to firm up for clean slicing. For longer storage, freeze tightly wrapped for up to one month and thaw overnight in the refrigerator before serving.
Notes
- Use fresh, dry ladyfingers for best texture and to prevent sogginess.
- Whipped cream is best homemade and chilled for optimal volume and stability.
- Gentle folding preserves the airy texture of the filling.
- Adjust sugar in strawberries according to their natural sweetness.
- This dessert can be frozen for up to one month; thaw overnight before serving.
- For a stronger strawberry flavor, melt strawberry preserves and fold gently into the cream cheese mixture before adding whipped cream.
