Strawberry Tiramisu Cups: A No-Bake, Sun-Kissed Hug in a Glass

Hey friends, Beau here from Feastical! Let’s get one thing straight right off the bat: I believe dessert should *always* feel like a celebration, but never, ever feel like a hassle. That’s why I’m head-over-apron in love with no-bake wonders, especially when the sun starts shining and berries are at their peak. Today, we’re throwing open the kitchen windows, ditching the oven, and giving a classic Italian dessert the brightest, berry-licious makeover it deserves.

Welcome to my world of Strawberry Tiramisu Cups. Imagine this: layers of fluffy, cloud-like mascarpone cream, delicate ladyfingers kissed with sweet strawberry juice, and pockets of juicy, fresh berries, all stacked up in a clear glass so you can see every beautiful, delicious stratum. It’s part dessert, part piece of art, and 100% guaranteed to make you look like a dessert rockstar with minimal effort.

This isn’t just a recipe; it’s your secret weapon for brunches, birthday parties, Mother’s Day, or those “I just need something gorgeous and sweet tonight” moments. It’s elegant enough for a dinner party but simple enough for a Tuesday. So, grab your favorite cups, and let’s create something magical that tastes like sunshine and joy.

The Day Tiramisu Got a Strawberry Smooch

My love affair with tiramisu started in a tiny, family-run trattoria years ago, but this strawberry version? It was born out of a happy little kitchen “oops.” One spring, I was planning a baby shower for a dear friend and had my heart set on a classic tiramisu. But as I was whipping the mascarpone, I glanced over and saw a giant, just-picked basket of strawberries sitting on the counter, practically begging to be involved.

In a moment of “what if?” I blended a few into a quick purée, dipped a ladyfinger in it, and took a bite. It was a revelation—bright, fruity, and so much lighter than the coffee version. I scrapped my original plan on the spot, layered everything into pretty cups I’d found at a thrift store, and crossed my fingers. The result? They were the first dessert to disappear, with guests asking for the recipe before they even left. It taught me that sometimes the best recipes aren’t meticulously planned; they’re the ones that come from a bit of playful improvisation and listening to what’s fresh and beautiful in front of you. That spirit of joyful, adaptable cooking is what Feastical is all about.

Gathering Your Sunshine Ingredients

Here’s the beautiful part: the ingredient list is short, sweet, and simple. Quality really shines here, so let’s break it down.

• 12 ladyfingers (savoiardi): These are the dry, oblong Italian cookies. Their delicate texture soaks up flavor perfectly without getting soggy. Chef’s Tip: Can’t find them? Soft sponge cake slices or pound cake cut into strips work in a pinch!
• 1 cup strawberry juice or puréed strawberries: This is our “coffee soak” substitute! If using fresh berries, purée and strain for a smooth juice. For a deeper flavor, a splash of orange liqueur or even a raspberry juice blend is divine.
• 1 cup mascarpone cheese: The luxurious, creamy heart of the filling. Let it sit at room temp for 15 minutes before using so it blends smoothly. Full-fat is non-negotiable for that dreamy texture.
• 1 cup whipped cream or whipped topping: For lightness. I prefer whipping my own heavy cream with a tbsp of sugar, but a quality store-bought whipped topping or even extra-thick coconut cream (for dairy-free) works.
• 1/4 cup powdered sugar: Sweetens the cream without graininess. Always sift it in to avoid lumps!
• 1 teaspoon vanilla extract: The warm, aromatic backbone. A scrape of vanilla bean paste would be incredible here.
• 1 1/2 cups chopped fresh strawberries: The star of the show! Use the reddest, sweetest berries you can find. Reserve a few perfect slices for the gorgeous top layer.

Let’s Layer Up the Goodness: Step-by-Step

Ready to build your edible masterpiece? Follow these steps, and don’t skip my little chef hacks along the way—they make all the difference.

1. Make the Mascarpone Cream Dream: In a medium bowl, combine the room-temperature mascarpone, sifted powdered sugar, and vanilla extract. Use a hand mixer or a strong whisk to beat it until it’s completely smooth and silky. No lumps allowed! Now, gently fold in your whipped cream. “Folding” is key here—use a spatula and a light, turning motion to keep all that lovely air in the cream. You should have a thick, cloud-like, spreadable mixture. Taste it. Is it heaven? Yes, yes it is. Set this aside.
2. The Great Ladyfinger Dip: Pour your strawberry juice or purée into a shallow dish (a pie plate works great). Here’s my golden rule: Dunk, don’t drown! Dip each ladyfinger into the juice for just 1-2 seconds per side. You want it to be moistened and flavorful, but not so soaked that it falls apart when you layer it. Think of it as a quick strawberry smooch.
3. The Art of the Layer: Now for the fun, architectural part! Grab your clear cups, glasses, or even a trifle dish. Start with a layer of the dipped ladyfingers—you might need to break one to fit snugly. Next, spoon or pipe a generous layer of your mascarpone cream. Then, scatter a handful of those chopped strawberries. Repeat! I usually get two full, beautiful layers in a standard cup.
4. The Patience Game (The Hardest Part): Once assembled, cover the cups gently and pop them in the fridge. Chill for at least 2 hours, but ideally 4 or even overnight. This wait is magical—it lets the flavors marry, the ladyfingers soften perfectly, and the whole dessert set into spoonable perfection.
5. The Grand Finale – Toppings! Right before serving, add your crowning glory. A fan of fresh strawberry slices, a mint leaf, a light dusting of powdered sugar, or even a drizzle of reduced balsamic glaze takes it over the top.

How to Serve These Beauties

Presentation is half the fun with this dessert! I love using a mismatched set of vintage glasses or clear mason jars—it adds charm and shows off those gorgeous layers. Serve them straight from the fridge with a long-handled spoon or a cute dessert spoon.

For a party, line them up on a tray garnished with scattered strawberry tops and mint sprigs. They’re perfectly portable, so they’re fantastic for picnics or potlucks (just keep them cool). Pair with a glass of Prosecco for a truly celebratory touch, or a cup of hot coffee to complement the sweet berries. The contrast is divine.

Make It Your Own: Delicious Twists & Swaps

Got extra berries? Dietary needs? Feeling adventurous? Let’s play!

• Mixed Berry Bonanza: Swap strawberries for raspberries, blackberries, or blueberries. A mixed berry purée creates a gorgeous, deep purple hue.
• Lemon Zest Brightness: Add the zest of one lemon to the mascarpone cream. The citrus cuts through the richness and makes the strawberry flavor pop even more.
• Decadent Chocolate-Dipped: For a nod to chocolate-covered strawberries, drizzle each layer with a bit of melted dark chocolate or sprinkle with mini chocolate chips.
• Dairy-Free Delight: Use a high-quality vegan cream cheese and coconut whipped cream. Ensure your ladyfingers are egg-free (many store brands are!).
• Adults-Only Spike: Add a tablespoon of Grand Marnier, Chambord, or strawberry liqueur to your strawberry purée for a sophisticated kick.

Beau’s Kitchen Notes & Stories

Over the years, this recipe has become my go-to “impress without stress” dessert. I’ve made it in a giant trifle bowl for a summer block party and in tiny shot glasses for a wedding cocktail hour. The recipe scales up or down beautifully.

One time, I accidentally used frozen berries for the purée and didn’t thaw them all the way. The cold purée actually helped set the cream faster, and the dessert was ready an hour earlier! A happy accident, for sure. The moral of the story? Don’t be afraid to adapt. Cooking is about joy, not perfection. If your layers aren’t picture-perfect, I promise they’ll still taste incredible.

Your Questions, Answered

Q: Can I make this ahead of time?
A: Absolutely! That’s one of its best features. Assemble the cups up to 24 hours in advance. Just add the final fresh berry garnish right before serving so they don’t get watery.

Q: My mascarpone cream is runny. What happened?
A: This usually means either the mascarpone was too cold when mixed (let it warm up a bit) or the whipped cream was under-whipped. Make sure your whipped cream forms stiff peaks before folding it in. If it’s already assembled, just chill it longer—it will firm up.

Q: Are ladyfingers the same as sponge cake?
A: They’re similar, but ladyfingers are drier and more structured, designed for dipping. Sponge cake will work, but it’s more delicate. Dip it even more quickly!

Q: How long do leftovers last?
A: Enjoy them within 2-3 days, covered in the fridge. The ladyfingers will continue to soften but will still be delicious.

Strawberry Tiramisu Cups : No-Bake Layered Dessert with a Fruity Twist

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• Author: BeauCollier

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Description

Strawberry Tiramisu Cups

Servings: 6
Prep Time: 15 minutes
Chill Time: 2–4 hours (overnight is best)
Total Time: 2–4 hours

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Ingredients

Scale 1x2x3x

For the Strawberry Layer

• 1 cup strawberry juice or puréed strawberries

• 1½ cups chopped fresh strawberries

For the Mascarpone Cream

• 1 cup mascarpone cheese, room temperature

• 1 cup whipped cream (or whipped topping)

• ¼ cup powdered sugar, sifted

• 1 tsp vanilla extract

For Assembly

• 12 ladyfingers (savoiardi)

• Optional toppings: fresh strawberry slices, lemon zest, mint leaves, cocoa powder, or chocolate drizzle

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Instructions

1. Make the Mascarpone Cream:
   In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in whipped cream until fluffy. Set aside.

2. Dip the Ladyfingers:
   Pour strawberry juice into a shallow dish. Quickly dip each ladyfinger 1–2 seconds per side—moist but not soggy.

3. Layer the Cups:

   • Spoon a thin layer of strawberry purée or juice at the bottom of each cup.

   • Add dipped ladyfingers.

   • Spoon or pipe a layer of mascarpone cream.

   • Scatter chopped strawberries.

   • Repeat for a second layer if desired.

4. Chill:
   Cover and refrigerate for at least 2 hours or overnight.

5. Garnish & Serve:
   Add fresh strawberry slices, mint, lemon zest, or a drizzle of chocolate before serving. Enjoy straight from the cup!

Notes

• Let mascarpone sit at room temperature for smooth cream.

• Fold whipped cream gently to keep it airy.

• Dip ladyfingers quickly to avoid sogginess.

• Assemble up to 24 hours ahead; add fresh berries just before serving.

Nutritional Info (A Quick Note)

Hey, we’re all about balance here at Feastical! While this is a dessert meant for savoring and celebrating, here’s a general breakdown per serving (based on 6 cups). Remember, this is an estimate, and using different brands or substitutions will change the values.

• Calories: ~250
• Carbohydrates: 22g
• Fat: 15g
• Sugar: 10g
• Protein: 4g
• Fiber: 2g

The fresh strawberries provide vitamin C and a bit of fiber, making this a slightly lighter choice than many traditional desserts. Enjoy guilt-free!

Final Thoughts from My Kitchen to Yours

And there you have it, friends—my sunshiny, no-bake Strawberry Tiramisu Cups. This recipe is more than just a list of steps; it’s an invitation to play, to create, and to share something made with love (and lots of strawberries).

I love how it captures the essence of Feastical: food that brings people together, doesn’t stress you out, and tastes like a genuine moment of happiness. So, the next time you see those ruby-red berries at the market, grab an extra pint and treat yourself to this layered delight.

If you make it, I’d be over the moon if you tagged me @feastical or used the hashtag #feasticaleats so I can see your beautiful creations. Now, go forth and layer! Until next time, keep your kitchen messy and your heart full.

Warmly,
Beau

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