Description
This Strawberry Shortcake Tiramisu is a delightful no-bake layered dessert combining juicy macerated strawberries, creamy whipped cream and cream cheese filling, tender ladyfingers soaked in orange juice, and a touch of vanilla. Perfectly chilled and served cold, this dessert offers a refreshing twist on classic tiramisu with a summery strawberry flavor that’s light, fluffy, and indulgent.
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
Cream Cheese 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
Other Ingredients
- 1 package (approx. 24 ladyfingers or 200 g) ladyfingers
- ¼ cup (60 ml) orange juice
Instructions
- Prepare Macerated Strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and fresh lemon juice. Toss gently to mix and let sit uncovered for about 10 minutes to allow juices to release and soften the berries, creating a natural syrup that enhances their flavor.
- Make the Cream Cheese Filling: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and lump-free. In a separate bowl, whip the cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, maintaining a light, fluffy, and airy texture throughout.
- Soak the Ladyfingers: Pour orange juice into a shallow dish. Quickly dip each ladyfinger for one to two seconds per side—just enough to moisten but not soggy. Immediately lay the soaked ladyfingers in the serving dish to start building the layers.
- Assemble the Tiramisu: Lay a tight layer of soaked ladyfingers evenly on the dish bottom. Spread a layer of the cream cheese and whipped cream filling over the ladyfingers. Top with macerated strawberries and their syrup. Repeat the layering of ladyfingers, cream, and strawberries until all ingredients are used, ensuring layers are packed snugly for structure and an even texture.
- Chill to Set: Cover the assembled tiramisu with plastic wrap. Refrigerate for at least 6 hours or ideally overnight to allow flavors to meld and the dessert to firm up for easy slicing. For longer storage, freeze tightly wrapped for up to one month, then thaw in the refrigerator overnight before serving.
Notes
- Use fresh, firm ladyfingers to avoid overly soggy layers.
- Homemade whipped cream yields the best texture but store-bought is acceptable.
- Chilling time is essential to develop flavor and texture; do not rush it.
- The dessert can be frozen and thawed with minimal texture change.
- Adjust sugar in strawberry maceration to your sweetness preference.
- This dessert is best served chilled and should be stored in the refrigerator if not consumed immediately.
