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Strawberry Tiramisu

Aryn

This strawberry tiramisu is the perfect spring and summer dessert! It’s bursting with strawberry flavor, a ladyfinger sponge cake that soaks ups strawberry jello with fluffy and delicious cream cheese, strawberry yogurt and whipped cream filling. It’s one of those desserts that I just crave and can eat any day, any season!

Making the ladyfinger sponge cake is a main baking component and isn’t too hard to make, just keep in mind that the eggs are the only element of this cake that give it the rise we want. Just be gentle when you fold and you should not have any problems. Also remember to rest your piped batter before baking and those 2 steps will guarantee and great cake.

This strawberry tiramisu is perfect for entertaining and can easily be made ahead of time.

What you need to make strawberry Tiramisu:

makes 1 – 8×8 dessert

For ladyfinger cake:

For filling:

Strawberry jello mixture:

Topping:

Instructions

For Jello mixture:

  1. Mix strawberry jello package with 3/4 cup boiling water and stir until it is all dissolved.
  2. Set aside until cooled to room temperature.

To make ladyfinger cake:

  1. Preheat oven to 400 F.
  2. Sift together the flour and cornstarch.
  3. Separate your eggs and place egg whites in a bowl.
  4. Begin beating your egg whites until soft peaks then gradually add sugar and beat until firm and glossy peaks form.
  5. Whisk egg yokes in a bowl then add 1/4 of the whipped egg mixture into the yoke mixture and blend well.
  6. Add the remaining egg white mixture and gently fold together, you don’t want to deflate your egg whites too much.
  7. Add flour mixture and gently fold until batter is folded together. doesn’t have to be perfect.
  8. Line a cookie sheet with parchment paper and spray the parchment paper with cooking spray.
  9. Use a piping bag or ziplock bag, pipe the batter in straight lines next to each other in the dimensions of the pan you are using. I would pipe 2 – 8 x 8 squares on a parchment paper lined cookie sheet. You can slice your lady finger cake in half if desired but I find it easier to pipe two thinner squares rather then slice it horizontally after baking.
  10. Dust the top of your ladyfinger cakes with powdered sugar and allow batter to rest on the counter for 15 minutes before baking.
  11. Bake for 8-10 minutes or until tops are a pale-ish golden color.
  12. Remove from oven allow to cool completely.

To make filling:

  1. Add whipping cream and powdered sugar to a mixing bowl with a whisk attachment; whip mixture until it forms medium peaks.
  2. Add whipped cream cheese and yogurt and continue whisking together until a fluffy and smooth mixture forms.

To prepare the topping:

  1. Prepare strawberries by slicing them.

Assembly:

  1. In an 8 x 8 or desired size pan, add your first layer of ladyfinger cake to the bottom.
  2. Spoon on about 1/3 of the jello mixture to the ladyfinger cake.
  3. Line sides with strawberries then spoon or pipe in 1/2 of the filling.
  4. Lay down your second layer of lady finger cake and add another 1/3 of the jello mixture and pipe on the filling mixture.
  5. Lay remaining sliced strawberries on top and spoon on the remaining jello mixture.
  6. Refrigerate and served whenever ready to serve.

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Strawberry Tiramisu

This fruity and delicious twist on the classic is bright and fresh with strawberry flavor bursting through out the dessert!
Course cake, Dessert, Snack, treat
Cuisine Dessert, Snacks, treat
Keyword Cake, Dessert, Strawberry, treat
Prep Time 20 minutes
Cook Time 10 minutes
Assembly 10 minutes
Servings 1 8 x 8 pan

Ingredients

  • For ladyfinger cake:
  • 1/4 cup flour
  • 2 tablespoons cornstarch
  • 3 large eggs separated
  • 1/3 cup sugar
  • powdered sugar
  • For filling:
  • 3/4 cup heavy whipping cream
  • 1 cup powdered sugar
  • 6 ounces whipped cream cheese
  • 1/3 cup strawberry yogurt
  • For strawberry jello mixture:
  • 1 package strawberry jello
  • 2/3 cup boiling water
  • Topping:
  • 8 strawberries – sliced

Instructions

  • For Jello Mixture:
  • Mix strawberry jello package with 3/4 cup boiling water and stir until it is all dissolved.
  • Set aside until cooled to room temperature.
  • To make the ladyfinger cake:
  • Preheat oven to 400 F.
  • Sift together the flour and cornstarch.
  • Separate your eggs and place egg whites in a bowl.
  • Begin beating your egg whites until soft peaks then gradually add sugar and beat until firm and glossy peaks form.
  • Whisk egg yokes in a bowl then add 1/4 of the whipped egg mixture into the yoke mixture and blend well.
  • Add the remaining egg white mixture and gently fold together, you don’t want to deflate your egg whites too much.
  • Add flour mixture and gently fold until batter is folded together. doesn’t have to be perfect.
  • Line a cookie sheet with parchment paper and spray the parchment paper with cooking spray.
  • Use a piping bag or ziplock bag, pipe the batter in straight lines next to each other in the dimensions of the pan you are using. I would pipe 2 – 8 x 8 squares on a parchment paper lined cookie sheet. You can slice your lady finger cake in half if desired but I find it easier to pipe two thinner squares rather then slice it horizontally after baking.
  • Dust the top of your ladyfinger cakes with powdered sugar and allow batter to rest on the counter for 15 minutes before baking.
  • Bake for 8-10 minutes or until tops are a pale-ish golden color.
  • Remove from oven allow to cool completely.
  • To make the filling:
  • Add whipping cream and powdered sugar to a mixing bowl with a whisk attachment; whip mixture until it forms medium peaks.
  • Add whipped cream cheese and yogurt and continue whisking together until a fluffy and smooth mixture forms.
  • Prepare strawberries by slicing them.
  • To assemble:
  • In an 8 x 8 or desired size pan, add your first layer of ladyfinger cake to the bottom.
  • Spoon on about 1/3 of the jello mixture to the ladyfinger cake.
  • Line sides with strawberries then spoon or pipe in 1/2 of the filling.
  • Lay down your second layer of lady finger cake and add another 1/3 of the jello mixture and pipe on the filling mixture.
  • Lay remaining sliced strawberries on top and spoon on the remaining jello mixture.
  • Refrigerate and served whenever ready to serve.
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