Strawberry Shortcake Tiramisu Cups: Elegant, No-Bake & Jar-Ready!
Image description: A vibrant, overhead photo of six clear glass jars filled with layers of creamy mascarpone, pink-soaked ladyfingers, and bright red strawberries, garnished with mint and a sprinkle of strawberry dust on a rustic wooden table.
When Strawberry Season Meets Tiramisu Magic
Hey friends! Olivia here, coming to you from a kitchen that currently smells like sweet vanilla, ripe strawberries, and pure happiness. If you’ve ever stood in front of a farmers’ market berry stand, deeply inhaling that unmistakable ruby-red perfume and just knowing you need to turn them into something spectacular, you and I are kindred spirits.
Today, we’re throwing the rulebook out the window and playing matchmaker with two dessert legends: the sun-drenched, jammy joy of classic strawberry shortcake and the sophisticated, creamy layers of Italian tiramisu. The result? These absolutely show-stopping Strawberry Shortcake Tiramisu Cups. They’re individual servings of pure, unadulterated joy, and they require exactly zero oven time. Yes, you read that right!
Imagine this: sweet ladyfingers taking a quick dip in a vibrant strawberry purée, then getting cozy under clouds of whipped mascarpone cream and a layer of juicy, macerated berries. We layer it all up in cute jars (because everything is more fun in a jar!), let it chill, and create a dessert that’s not just a treat for the taste buds but a total feast for the eyes. Perfect for that spring bridal shower you’re hosting, as the star of a dessert board, or even packed up for a seriously romantic picnic. So, tie on that messy apron with me—let’s make something unforgettable, together.
The Picnic That Started It All
This recipe was born from a happy accident, a little improvisation, and a whole lot of love. Last year, my husband and I planned an elaborate anniversary picnic. I had visions of a classic, layered tiramisu in a dish… which, of course, is not exactly picnic-friendly. As I was lamenting my logistical failure, I spotted a basket of strawberries on the counter, begging to be used. In a classic “kitchen sink” moment, I thought, “What if the coffee soak became a strawberry soak? What if I layer it in jars so we can actually take it with us?”
I whipped it up, crossed my fingers, and packed our basket. Let me tell you, sitting in the sunshine, digging into our own personal jars of creamy, berry-filled layers felt like such a celebration. It was elegant but effortless, fancy but fun. That’s the spirit I want to bring to your table—dessert that feels special without the stress, and tastes like the very best kind of memory.
Gathering Your Flavor Toolkit
Here’s everything you’ll need to build these beautiful cups. The beauty lies in the simplicity and quality of these ingredients!
- 2 cups fresh strawberries, chopped – The star of the show! Look for berries that are fragrant and bright red. Don’t stress about perfect shapes; we’re chopping them. Chef’s Tip: If strawberries aren’t in season, frozen and thawed berries work in a pinch for the macerating layer, but use fresh for garnish.
- 2 tbsp granulated sugar – This draws out the natural juices from the berries, creating a delicious syrup. You can adjust this to your berry’s sweetness.
- 1 tsp lemon juice – A tiny splash of acid brightens the whole berry layer and keeps the color vibrant. Fresh is best!
- 1 cup strawberries (for the purée) – This is for our soaking liquid. Blended berries create a potent, flavorful dip for the ladyfingers.
- 1 tbsp granulated sugar (for purée) – Just a touch to balance the purée’s tartness.
- 1 tbsp water or strawberry liqueur – Water helps the blender along, but a splash of liqueur (like Fragoli or even Grand Marnier) adds a wonderful grown-up depth. For a non-alcoholic boost, try a teaspoon of orange juice.
- 8 oz mascarpone cheese, softened – The rich, creamy heart of our tiramisu layer. Let it sit on the counter for 20-30 minutes before using. Substitution Tip: In a true pinch, full-fat cream cheese can work, but the flavor will be tangier and the texture less luxuriously smooth.
- 1 cup heavy cream (or heavy whipping cream) – This gives our cream layer volume and a dreamy lightness. Make sure it’s very cold for the best whip!
- 1/4 cup powdered sugar – It dissolves instantly into the cream, preventing graininess. You can sift it if you want to be extra sure.
- 1 tsp pure vanilla extract – The warm, aromatic glue that ties all the flavors together. Don’t skip it!
- 12-16 ladyfingers (Savoiardi) – These are our cakey base. You’ll find them in the cookie or international aisle. Chef’s Insight: They are purposefully dry, which means they soak up the strawberry purée beautifully without falling apart instantly.
- For Garnish: Extra sliced strawberries, crushed freeze-dried strawberries (for that gorgeous pink “dust”), cookie crumbles (from shortbread or amaretti), or a fresh mint leaf. This is where you get to play!
Let’s Build Some Delicious Layers!
Ready to assemble? Grab your jars, your cutest spatula, and let’s get layering. It’s like edible arts and crafts.
- Wake Up the Berries: In a medium bowl, toss your 2 cups of chopped strawberries with the 2 tbsp sugar and 1 tsp lemon juice. Stir it well, then let it sit on the counter. This process, called maceration, is magical. In 15-30 minutes, you’ll have tender berries swimming in a gorgeous red syrup. Give it a stir halfway through.
- Create the Strawberry “Dip”: While the chopped berries are doing their thing, make your soaking liquid. In a blender or small food processor, combine the 1 cup of strawberries (hulled), 1 tbsp sugar, and your tablespoon of water or liqueur. Blitz until completely smooth. Pour this vibrant purée into a shallow dish or bowl—this is your dunking station! Little Chef Hack: A pie plate works perfectly for this, giving you room to quickly dip the ladyfingers.
- Whip the Cloud: Now, for the glorious cream. In a large bowl, combine the softened mascarpone, cold heavy cream, powdered sugar, and vanilla. Using a hand mixer or a stand mixer with the whisk attachment, beat on medium-high speed. Start slow to avoid a powdered sugar snowstorm! Beat until you have soft, luscious peaks. This means when you lift the beaters, the cream holds a gentle peak that curls over slightly. Don’t over-whip to stiff peaks, or your cream can become grainy. Commentary: This step always feels a little magical to me—watching liquid cream turn into a voluminous, pillowy cloud.
- The Art of the Dip & Layer: Here’s the fun part! Take your ladyfingers and quickly dip one side only into the strawberry purée. We’re talking 1-2 seconds max! They are thirsty and will turn to mush if you let them swim. Place 2-3 halved, dipped ladyfingers in the bottom of each jar, purée-side up, to form your base layer. Pro Tip: Break them to fit if needed. The rustic look is part of the charm!
- First Cream & Berry Layer: Spoon or pipe a layer of the mascarpone cream over the ladyfingers. Use the back of the spoon to smooth it gently to the edges. Then, spoon a generous layer of your macerated strawberries (including some of that delicious syrup!) over the cream.
- Repeat and Top It Off: For taller jars, repeat the layers: another quick-dipped ladyfinger, another cream layer, another berry layer. Finish each jar with a final, beautiful dollop of mascarpone cream. Grab your garnishes—artfully place a few fresh strawberry slices, a sprinkle of that stunning pink freeze-dried strawberry dust, or a mint leaf. The visual payoff is instant!
- The Crucial Chill: This is the hardest part: patience. Cover your jars (you can use the lids or plastic wrap) and refrigerate for at least 1-2 hours, ideally 4. This waiting time is non-negotiable, friends. It allows the ladyfingers to soften fully into a cake-like texture and all the flavors to marry into something extraordinary.
How to Serve Your Jarred Masterpieces
Presentation is half the fun with this dessert! Serve them straight from the fridge with a long-handled spoon tucked into each jar. For a gathering, line them up on a wooden board or a pretty tray with some fresh flowers sprinkled around. They are self-contained, mess-free, and utterly Instagram-ready. Let your guests have the joy of digging down through all the beautiful layers to get a perfect bite of cream, berry, and cake in every spoonful.
Make It Your Own: Fun Twists & Swaps
- Lemon Berry Bliss: Add the zest of one lemon to the mascarpone cream and use a mix of strawberries, raspberries, and blueberries. The citrus pop is incredible.
- Chocolate-Dipped Dream: Drizzle the inside of your jars with melted white or dark chocolate before layering. Or, roll the rim of the ladyfingers in finely grated chocolate before dipping.
- Dairy-Free Delight: Use a high-quality, firm coconut cream (chilled) and vegan cream cheese as a mascarpone substitute. Check that your ladyfingers are vegan-friendly (many are!).
- Peach & Basil Summer: Swap strawberries for ripe peaches in the purée and maceration. Add a few finely chopped fresh basil leaves to the macerating fruit for a surprising, refreshing twist.
- Party-Size It: Skip the jars and layer the whole recipe in a 9×9 dish for a stunning, shareable trifle-style dessert.
Olivia’s Kitchen Notes & Stories
This recipe has become my go-to “wow” dessert for so many occasions because it’s so forgiving. I’ve made it in a hurry with slightly under-ripe berries (a bit more sugar fixes that!), and I’ve made it lavishly with farmers’ market gems and a splash of champagne instead of water in the purée. It always works.
One time, I was filming a reel for Instagram and got so caught up in chatting that I totally over-whipped the cream. It started to look a bit curdled! My fix? I gently folded in an extra tablespoon of cold heavy cream and it smoothed right back out. Crisis averted—proof that even “mistakes” in a friendly kitchen are just opportunities for a quick fix. The recipe wants to work for you. So relax, have fun, and taste as you go. That’s the real secret ingredient.
Your Questions, Answered!
Q: My mascarpone cream is runny. What happened?
A: This usually means either the mascarpone or heavy cream wasn’t cold enough, or it was under-whipped. Make sure your cream is straight from the fridge, and don’t be afraid to beat it until it truly holds its shape on the beaters. If it’s already runny, pop the whole bowl into the freezer for 15-20 minutes, then re-whip.
Q: Can I make this the night before?
A: Absolutely! In fact, I often do. Just hold off on adding any fresh fruit garnish (like the final strawberry slices) until an hour or two before serving so they don’t weep. Cover tightly and refrigerate overnight. The flavors will be even more amazing.
Q: My ladyfingers got too soggy and mushy.
A> The key is the quick dip! Literally 1-2 seconds, just to moisten them. Think “kiss” the purée, don’t “swim” in it. They will continue to soften perfectly in the fridge from the moisture in the berries and cream.
Q: I can’t find mascarpone. Any other ideas?
A> While mascarpone is ideal, you can use an equal amount of full-fat, brick-style cream cheese. Let it soften completely, and consider adding an extra tablespoon of powdered sugar to balance the tang. The texture will be slightly denser but still delicious.
Strawberry Shortcake Tiramisu Cups : Elegant, No-Bake & Jar-Ready
Description
These Strawberry Shortcake Tiramisu Cups combine the creamy layers of classic tiramisu with the fresh sweetness of strawberries. They’re bright, beautiful, completely no-bake, and perfect for parties, picnics, or easy make-ahead desserts. Individual jars make serving simple and mess-free!
Ingredients
Strawberry Layers
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2 cups fresh strawberries, chopped
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2 tbsp granulated sugar
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1 tsp lemon juice
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1 cup strawberries (for purée)
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1 tbsp granulated sugar (for purée)
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1 tbsp water
(or orange juice for flavor — skip liqueur since you’re under 18)
Cream Layer
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8 oz mascarpone cheese, softened
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1 cup cold heavy cream
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¼ cup powdered sugar
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1 tsp vanilla extract
Ladyfinger Layer
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12–16 ladyfingers (Savoiardi)
Optional Garnishes
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Fresh strawberry slices
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Crushed freeze-dried strawberries
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Cookie crumbs (shortbread or amaretti)
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Fresh mint leaves
Instructions
1. Macerate the Strawberries (Create the Juicy Layer)
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In a bowl, mix 2 cups chopped strawberries, 2 tbsp sugar, and lemon juice.
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Stir and let sit for 15–30 minutes until juicy.
2. Make the Strawberry Purée
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Blend 1 cup strawberries with 1 tbsp sugar and 1 tbsp water.
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Pour into a shallow dish for dipping the ladyfingers.
3. Make the Cream
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In a bowl, combine mascarpone, cold heavy cream, powdered sugar, and vanilla.
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Beat until soft peaks form — creamy and thick, but not stiff.
4. Assemble the Jars
Layer 1:
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Dip ladyfingers very quickly into the strawberry purée (1–2 seconds).
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Place in the bottom of each jar.
Layer 2:
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Spoon or pipe a layer of mascarpone cream on top.
Layer 3:
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Add a spoonful of macerated strawberries with some syrup.
Repeat layers depending on jar size.
Finish:
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Top with a final spoonful of cream and your favorite garnish.
5. Chill
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Cover and refrigerate for 1–4 hours.
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Overnight also works great.
Notes
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Ladyfingers soak FAST — a quick dip is all you need.
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Keep heavy cream cold for best whipping.
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If the cream gets too soft, chill the bowl for 10 minutes and re-whip.
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Assemble in clear jars or cups for the prettiest layers.
Nutritional Information (Per Serving)
Estimated for 1 of 8 servings. This is an approximation and may vary based on specific ingredients and portion sizes.
Calories: ~280 kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 40mg | Fiber: 1g | Sugar: 15g
Final Thoughts
And there you have it—a dessert that’s as joyful to make as it is to eat. These Strawberry Shortcake Tiramisu Cups are more than just a no-bake treat; they’re a celebration of simplicity, freshness, and the magic that happens when two classic desserts fall in love.
Whether you’re preparing them for a special occasion, a picnic under the sun, or just a sweet moment to savor alone, they’re a reminder that the best creations often come from playful experimentation and a willingness to break a few rules. With every layer—the tangy strawberries, the creamy mascarpone, the tender ladyfingers—you’re building not just a dessert, but a memory in a jar.
So gather your berries, grab your cutest spoons, and dive in. Life is too short not to indulge in a little layered happiness. Here’s to desserts that feel like sunshine, and to kitchens filled with love, laughter, and the scent of ripe strawberries.
