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

Scale

Strawberry Layers

2 cups fresh strawberries, chopped
2 tbsp granulated sugar
1 tsp lemon juice
1 cup strawberries (for purée)
1 tbsp granulated sugar (for purée)
1 tbsp water
(or orange juice for flavor — skip liqueur since you’re under 18)

Cream Layer

8 oz mascarpone cheese, softened
1 cup cold heavy cream
¼ cup powdered sugar
1 tsp vanilla extract

Ladyfinger Layer

12–16 ladyfingers (Savoiardi)

Optional Garnishes

Fresh strawberry slices
Crushed freeze-dried strawberries
Cookie crumbs (shortbread or amaretti)
Fresh mint leaves

Instructions

1. Macerate the Strawberries (Create the Juicy Layer)

In a bowl, mix 2 cups chopped strawberries, 2 tbsp sugar, and lemon juice.
Stir and let sit for 15–30 minutes until juicy.

2. Make the Strawberry Purée

Blend 1 cup strawberries with 1 tbsp sugar and 1 tbsp water.
Pour into a shallow dish for dipping the ladyfingers.

3. Make the Cream

In a bowl, combine mascarpone, cold heavy cream, powdered sugar, and vanilla.
Beat until soft peaks form — creamy and thick, but not stiff.

4. Assemble the Jars

Layer 1:

Dip ladyfingers very quickly into the strawberry purée (1–2 seconds).
Place in the bottom of each jar.

Layer 2:

Spoon or pipe a layer of mascarpone cream on top.

Layer 3:

Add a spoonful of macerated strawberries with some syrup.

Repeat layers depending on jar size.

Finish:

Top with a final spoonful of cream and your favorite garnish.

5. Chill

Cover and refrigerate for 1–4 hours.
Overnight also works great.

Notes

Ladyfingers soak FAST — a quick dip is all you need.
Keep heavy cream cold for best whipping.
If the cream gets too soft, chill the bowl for 10 minutes and re-whip.
Assemble in clear jars or cups for the prettiest layers.