Deliciously Easy White Chocolate–Strawberry Tiramisu Recipe

White Chocolate–Strawberry Tiramisu is the dessert I make when I want something that looks fancy but takes hardly any effort. Maybe you have friends popping over, or you promised to bring a sweet treat to a family dinner, and time is not on your side. This is a no-bake beauty with layers of fluffy mascarpone, juicy strawberries, and a whisper of white chocolate. It chills while you get on with your day, and the flavor payoff is huge. It tastes like spring in spoonable form, even in the dead of winter. Ready to build a showstopper you can actually pull off on a weeknight?

Soaking the Biscuits

Choose your soak, then keep it light

The secret to a great tiramisu is getting the ladyfingers just right. You want them tender and flavorful, not soggy. For this version, I skip espresso and lean into strawberry and vanilla. If you can, use crisp savoiardi. They stand up to creamy layers and soften perfectly in the fridge.

Here are my favorite soaking options and a quick guide to timing so you do not end up with mush:

• Strawberry syrup: Blend fresh strawberries with a little sugar and lemon juice, then strain. Dip each ladyfinger for about 1 second per side. This gives a bright berry note without overpowering the cream.
• Strawberry lemonade: Mix store-bought lemonade with mashed berries. Quick dip, same timing, super refreshing.
• Vanilla milk: Warm milk with a splash of vanilla and a pinch of sugar. Let it cool, then do a fast dip. This is especially good if you want the strawberries to shine on their own.
• White chocolate milk: Melt a few tablespoons of white chocolate into warm milk, cool it, then dip. This gives a subtle cocoa-butter richness that plays so well with the mascarpone.
• Grown-up twist: Add a spoonful of strawberry liqueur or Limoncello to any of the above. Just remember, alcohol softens the biscuits faster, so be extra quick with your dip.

Whatever you choose, do not soak the ladyfingers in a bowl. Dip and lift. Count to one, flip, count to one, done. Your future self will thank you when the squares hold beautifully.

If creamy comfort food is your love language, you might also like my cozy creamy butternut squash spinach lasagna with white sauce. It has that same soft, layered satisfaction.

Recipe Variations

Swap this, add that, make it yours

Once you master the base, you can play with the layers to match your mood or what you have in the kitchen. White Chocolate–Strawberry Tiramisu is forgiving and friendly, which is probably why I make it so often.

Try these ideas:

Different berries: Raspberries or a mix of berries work great. Just keep the sugar balanced, because raspberries can be tart. If your berries are super sweet, reduce sugar in the cream by a tablespoon.

Herby lift: Finely chop a few mint or basil leaves and fold into the strawberries. It adds a fresh, surprising note. If basil is your thing, you will probably enjoy the flavors in my easy pesto orzo with roasted cherry tomatoes and fennel white beans for a bright, simple dinner.

Lightened cream: Use part Greek yogurt in place of mascarpone for a tangier, lighter profile. Go 2 cups whipped cream, 1 cup mascarpone, 1 cup Greek yogurt. It still sets nicely.

Dairy-free option: Whip full-fat coconut cream and fold with a dairy-free cream cheese. Use vegan white chocolate. Make sure your ladyfingers are dairy-free or use a soft vanilla sponge cut into fingers.

Gluten-free: Gluten-free ladyfingers are widely available now. Dip them faster than usual, since some GF brands soften quicker.

Extra white chocolate moment: Drizzle a thin white chocolate ganache between layers. Keep it thin or it will set too firm. A splash of cream in melted white chocolate is all you need.

How to Store Strawberry Tiramisu

Good news. This dessert gets better after a night in the fridge. The flavors settle in, and the layers slice like a dream.

Fridge: Cover tightly and refrigerate for up to 3 days. The ladyfingers stay soft but not mushy if you dipped lightly. I like to add the final fresh strawberry slices right before serving so they look glossy and bright.

Freezer: Freeze in a snug, lidded container for up to one month. Thaw overnight in the fridge. The texture will be slightly firmer but still lovely. Avoid freezing if you used a thick ganache layer, which can turn too dense.

Make-ahead timeline: Assemble in the morning, chill at least 6 hours, then serve after dinner. Overnight chilling is even better. If transporting, keep it cold with ice packs and set the pan on a flat surface so the layers do not slide.

Food safety note: This version does not use raw eggs, so it is a great choice for kids and anyone who avoids them. Keep dairy cold and do not leave the pan at room temp longer than two hours.

Planning a full cozy menu? This pairs so well after a bowl of crockpot white chicken chili. Easy on the cook, happy for the crowd.

Strawberry Tiramisu Tips

Small things that make a big difference

• Use cold heavy cream and room-temp mascarpone. Cold cream whips better, soft mascarpone blends smooth.
• Whip to medium peaks, not stiff. It folds neatly and stays airy.
• Macerate the berries: Toss sliced strawberries with sugar and a dot of lemon. Drain excess juices so the layers do not get wet.
• Grate white chocolate on the fine side of a grater so it melts on the tongue rather than biting hard.
• Layer lightly: Keep creams about half-inch thick. Too much cream makes the slices slump.
• Chill long enough: Minimum 6 hours, ideally overnight. The payoff is clean, bakery-style slices.
• Clean slice trick: Dip your knife in hot water, wipe, and cut. Repeat every slice.
• Finish fresh: Add a few fresh berries and a mint sprig right before serving for color and aroma.

If you like creamy recipes that still feel fresh, you may also enjoy my comforting creamy vegan tomato white bean stew for an easy lunch the next day.

Visual walk-through of the recipe

Ingredients and steps at a glance

Ingredients for one 9×9 pan, about 9 to 12 servings:

• About 24 to 28 crisp ladyfingers (savoiardi)
• 1 pound strawberries, hulled and sliced, plus extra for topping
• 1 tablespoon lemon juice and 2 to 3 tablespoons sugar for macerating berries
• 8 ounces mascarpone, room temperature
• 1 cup cold heavy cream
• 1 teaspoon vanilla extract
• 3 tablespoons powdered sugar for the cream, plus more to taste
• 2 ounces white chocolate, finely grated
• Soaking liquid of your choice, about 1 cup total

Directions:

• Macereate the berries: Toss sliced strawberries with sugar and lemon. Set aside 10 to 15 minutes, then drain the extra syrup. Save a few slices for the top.
• Make the cream: Beat mascarpone with powdered sugar and vanilla until smooth. In another bowl, whip the cold cream to medium peaks. Fold cream into mascarpone gently until fully blended and fluffy.
• Dip and layer: Quickly dip ladyfingers in your chosen liquid, one second per side. Line the bottom of the pan with a snug layer.
• Spread and sprinkle: Spoon half the cream over the ladyfingers. Scatter half the strawberries. Sprinkle a third of the grated white chocolate.
• Repeat: Add a second dipped layer of ladyfingers, the rest of the cream, remaining strawberries, and more white chocolate on top.
• Chill: Cover and refrigerate at least 6 hours, preferably overnight.
• Finish: Add fresh strawberry slices and a final snowfall of white chocolate before serving.

My husband took one bite and said, this tastes like a summer wedding cake, but fluffier. We had zero leftovers after a small dinner party.

Once you make it once, you will see why White Chocolate–Strawberry Tiramisu is my go-to when I want something impressive without breaking a sweat.

Common Questions

Can I use frozen strawberries? Yes. Thaw completely, then drain well. Taste and add a little extra sugar if needed since frozen berries can be less sweet.

What if I can not find ladyfingers? Use slices of a plain sponge cake or pound cake cut into finger shapes. Dip even faster so they do not fall apart.

Is this safe for kids? Absolutely, as written. Use nonalcoholic soak options and there are no raw eggs in this recipe.

How sweet is it? Lightly sweet. White chocolate adds richness, so I keep the cream modestly sweet. Taste as you go and adjust powdered sugar to your preference.

How long does it need to chill? Minimum 6 hours. Overnight is best for tidy slices and full flavor.

Ready for a spoonful of joy?

There you have it, a simple plan for White Chocolate–Strawberry Tiramisu that delivers big flavor with minimal work. Keep the dips quick, the cream airy, and give the pan time to chill. If you want another spin on this idea, I love the vibe of this Strawberry Tiramisu with White Chocolate for extra inspiration. Whichever path you take, there is something magical about strawberries, cream, and a cold dessert waiting in the fridge. Make it once, and it will quickly become your reliable, crowd-pleasing favorite.

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