Strawberry Shortcake Tiramisu (Printer-Friendly Version)
A no-bake dessert with creamy layers, fresh strawberries, and soft ladyfingers, chilled to perfection.
# What You'll Need:
→ Fruit
01 -
1 pint sliced fresh strawberries (about 2 cups or 300 g)
02 -
1 tablespoon fresh lemon juice (15 ml)
→ Sweeteners
03 -
3 tablespoons granulated sugar (38 g)
04 -
2 teaspoons strawberry preserves, melted (10 ml)
→ Dairy
05 -
8 ounces full-fat cream cheese, softened (227 g)
06 -
1½ cups whipped cream, preferably homemade (360 ml)
→ Baked Goods
07 -
1 package ladyfingers (about 24 pieces or 200 g)
→ Liquids & Flavorings
08 -
¼ cup orange juice (60 ml)
09 -
2 teaspoons pure vanilla extract (10 ml)
# Steps to Follow:
01 -
In a medium bowl, combine sliced strawberries, granulated sugar, and fresh lemon juice. Toss gently and let rest uncovered for 10 minutes to allow the strawberries to release juice and soften.
02 -
Beat softened cream cheese until smooth. In a separate bowl, whisk chilled whipped cream with vanilla extract to stiff peaks. Gently fold whipped cream into cream cheese until smooth and airy.
03 -
Pour orange juice into a shallow dish. Quickly dip each ladyfinger for 1–2 seconds per side, ensuring moisture without sogginess. Arrange dipped ladyfingers immediately in the serving dish.
04 -
Layer soaked ladyfingers evenly on the bottom of the dish. Spread a layer of cream filling over them, then top with macerated strawberries and syrup. Repeat layers of ladyfingers, cream, and strawberries until all ingredients are used, pressing gently for structure.
05 -
Cover with plastic wrap and refrigerate at least 6 hours or overnight to allow flavors to meld and dessert to firm. Alternatively, freeze wrapped tightly for up to one month and thaw overnight before serving.
# Additional Tips:
01 -
Use fresh, dry ladyfingers for optimal texture. Gentle folding preserves the airy consistency of the cream filling.