Strawberry Shortcake Tiramisu

Course: Dessert

Cuisine: North American

Prep Time: 30

Cook Time: 8

Total Time: 38

Servings: servings

Calories: 518kcal

Author: Lord Byron's Kitchen

Locally grown strawberries are about to be in season which means it is time for a little indulgence! Strawberry Shortcake Tiramisu is the most delicious summertime dessert. With layers of homemade strawberry shortcake crumbs, light and airy ladyfingers, and a thick, slightly sweet filling, this dessert is completely irresistible!

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Ingredients

1 cup strawberry shortcake crumbs
8 ounces mascarpone
2 cups cream, whipping cream or heavy cream
1/2 cup confectioner's sugar
1/8 teaspoon salt
30 ladyfingers
2 pints strawberries, save 8 for garnish, hull and slice the remainder

Instructions

Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the filling.
To start, beat the mascarpone, cream, confectioners’ sugar, and salt on medium-high speed until stiff peaks are formed.
Working one ladyfinger at a time, spread a very thin layer of filling mixture onto the bottom of each to prevent sliding and arrange them a platter in a snug row. (You can also assemble the tiramisu in a 9x13 pan.)
Dollop one-third of remaining filling mixture on top and spread it out to the edges in an even layer.
Top that with ¼ cup of the strawberry shortcake crumbs.
Next, place on one-third of strawberries in a single layer.
Repeat the layering twice more, but these next two layers do not require a thin layer of cream on the bottom of each ladyfinger.
Cover loosely but fully and refrigerate for at least 24 hours and up to 2 days.
Top with halved or whole strawberries before serving. To serve, slice between each row of ladyfingers.

Notes

Spreading the filling mixture can result in the movement of the layered ingredients. To avoid this, transfer the filling to a piping bag and cut off about 3/4 of an inch from the tip. Use the bag to pipe the filling in long rows. This will eliminate the need for using an offset spatula or spoon to spread the filling.

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