Disclosure: I was compensated by Better Homes and Gardens for this post but all opinions expressed here are my own.
This is no regular Strawberry Tiramisu. Strawberry Shortcake and Tiramisu merge into the most delicious mashup yet: Strawberry Shortcake Tiramisu.
I am so pleased to be guest blogging over at Better Homes and Gardens’ blog Delish Dish today and sharing a Strawberry Shortcake Tiramisu HERE ! I adore Delish Dish and follow it regularly. And let’s face it, who isn’t familiar with BHG? They have some incredible recipes on their site that you must try. I actually picked their classic tiramisu recipe and decided to give it a fun Spring remix. I saw several renditions of strawberry tiramisu and even raspberry tiramisu but I thought giving it that shortcake twist would up the stakes even more.
Strawberry Shortcake Tiramisu was the concept I came up with, and let’s just say this is a recipe I will be making again and again this Spring. And we already know how obsessed with Strawberry Shortcake I am so this was an easy call.
It is so easy, and it is such a lovely change from the traditional strawberry shortcake. Also it is a great change of pace from the classic tiramisu or even strawberry tiramisu. This recipe is the best of both worlds.
If you are fond of this recipe, then you might enjoy some of my other tiramisu recipes.
Strawberry Shortcake Tiramisu
- 1 pint fresh strawberries sliced
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon or lime juice
For the Filling
- 8 ounces cream cheese softened 1 block
- 1/2 cup sifted powdered sugar
- 2 teaspoons strawberry preserves melted
- 2 drops red food coloring optional
For the Topping
- 12 ounces fresh whipped cream
- 2 teaspoons pure vanilla extract
- 1 package lady fingers
- 1/4 cup orange juice
- In a large bowl, add sliced strawberries, granulated sugar and lemon juice. Toss together and set aside until natural juices develop.
- For filling, in a large bowl combine the cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth. Add food coloring if you desire it to be a pink color. Stir in 1/2 cup of the whipped cream. Set aside.
- For the topping, in another bowl whisk together full whipped dessert topping container with pure vanilla extract. Set aside.
- Place ladyfingers In a small bowl add orange juice; drizzle over all layers. Spread the first pink layer with half of the filling. Add a layer of mascerated strawberries then top with whipped cream layer. Repeat the steps again and refrigerate overnight or for at least 6 hours (also freeze for one hour to firm up berries).
Christi @ Love From The Oven says
Wow, this looks amazing and so refreshing for summer!
Meg @ BeardandBonnet says
I love this take on shortcake so much!!! Brilliant!
i’m so glad for you ! you did it ! posted in BH magazines ! uhao!
those looks delicoius, i’ll try to make the lemon and blueberry pound cake this weekend !
hope to see u soon !
Jocelyn (Grandbaby Cakes) says
Thanks so much Odile! I can’t wait for you to try it!
my local grocery was out of ladyfingers…what could I use as a substitute? Thanks!
Jocelyn (Grandbaby Cakes) says
Hi Nancy, you can use sponge or pound cake but it won’t have the exact same flavor.