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Strawberry Shortcake Tiramisu

Strawberry shortcake tiramisu layers creamy mascarpone with strawberry-soaked ladyfingers and fresh strawberries for an elegant slice. Coffee and strawberry liqueur jam dip create a tender, layered texture with a chocolate finish.
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Prep Time 30 minutes
Cook Time 20 minutes
chill 4 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian-American fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Mascarpone cream base
  • 8 oz mascarpone cheese Room temperature so it blends smoothly.
  • 0.5 cup powdered sugar
  • 1 cup heavy cream Cold for whipping.
  • 1 tsp vanilla extract
Strawberry layer
  • 1 lb fresh strawberries Sliced.
  • 3 tbsp sugar
Coffee strawberry soak
  • 1 cup strong brewed coffee Cooled.
  • 3 tbsp strawberry liqueur or jam Use either option.
Assembly
  • 40 ladyfinger cookies
  • 0.25 cup shredded dark chocolate For garnish.

Equipment

  • 1 stand mixer
  • 1 9x13 baking dish

Method
 

Make the mascarpone cream
  1. Beat the mascarpone cheese with the powdered sugar until smooth and no lumps remain, scraping the bowl as needed.
  2. Whip the heavy cream with the vanilla extract until stiff peaks form.
  3. Fold the whipped cream into the mascarpone mixture until evenly combined and fluffy.
Prepare strawberries and coffee soak
  1. Toss the sliced fresh strawberries with the sugar and let sit for 10 minutes until they release juices.
  2. Combine the cooled strong brewed coffee with the strawberry liqueur or jam in a shallow dish.
Layer and chill
  1. Dip the ladyfinger cookies briefly into the coffee mixture and arrange them in a single layer in the 9x13 baking dish.
  2. Spread half the mascarpone cream over the ladyfingers, then top with half the strawberries and their juices.
  3. Repeat with another layer of dipped ladyfinger cookies, the remaining mascarpone cream, and the rest of the strawberries.
  4. Cover and refrigerate for at least 4 hours to set the layers and meld the flavors.
  5. Before serving, top with shredded dark chocolate for a dark finish and a creamy contrast.

Notes

For clean layers, dip the ladyfingers only briefly so they absorb flavor without turning mushy, then refrigerate long enough for the mascarpone to firm up. Store covered in the refrigerator up to 3 days; freezing is not recommended because the strawberries and cream texture can soften. If you want a lighter version, use half heavy cream and half mascarpone-whipped with stabilized whipped cream, but keep the mascarpone base for structure.