Strawberry Shortcake Tiramisu
Strawberry Shortcake Tiramisu
This Strawberry Tiramisu is a mashup of two dessert favorites!! Strawberry Shortcake and Tiramisu! The result is the most amazing Strawberry Shortcake Tiramisu that’s ultra creamy, full of fresh strawberries, and lightly sweetened biscuits.
Servings: 16 servings
Calories: 359kcal
Ingredients
- 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
- ½ 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
For Ladyfingers
- 1 package lady fingers
- ¼ cup orange juice
US Customary – Metric
Instructions
- 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 macerated 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).
Notes
Start with softened cream cheese. This ensures it will blend out perfectly creamy.
This dish is best with fresh, juicy red strawberries. Strawberries are usually at the height of their season in the summer.
Be sure you plan ahead a bit. The tiramisu needs to sit in the fridge for at least six hours but overnight is even better.