Strawberry Shortcake Tiramisu

This Strawberry Shortcake Tiramisu is our absolute favourite spring dessert. It’s light and creamy, and perfect for Easter. It’s not made with coffee, but green tea, lightening the dessert, but still giving you a little caffeine kick. This is Sweet Pea’s recipe that she wonderfully shared with Diva #1 a few years ago; she’s been making it for Easter ever since she got her hands on it.

Strawberry Shortcake Tiramisu

Strawberry Shortcake Tiramisu

Strawberry Shortcake Tiramisu

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 10
  • Difficulty: easy
  • Recipe type: Dessert


  • 2 cups (500 ml) 35% whipping cream
  • 700g Mascarpone
  • ½ cup Grand Marnier
  • 1 ½ cups white sugar
  • 2 tsps vanilla extract
  • 5 green tea bags
  • 5 cups water
  • 60 lady finger cookies, approximately
  • 2 large packs strawberries, sliced
  • 1 lemon, juiced


  1. Boil water, pour 5 cups in a large bowl, steep tea bags, add Grand Marnier and wait until liquid is cool enough to handle
  2. Combine whipping cream, mascarpone, 1 cup sugar and vanilla and beat with an electric mixer until combined. Taste and assess if all or part of the last ½ cup of sugar is needed
  3. Slice strawberries and toss them in lemon juice
  4. Lightly dip lady fingers into the tea and Grand Marnier, and layer in dish. Do not soak them for too long or the lady fingers will be soggy
  5. Layer the lady fingers in a 9X13 inch pan with half the cream mixture, and then a layer of half the strawberries. Repeat and end with the rest of the strawberries
  6. Refrigerate for 2 to 4 hours before serving.
  7. NOTE: After more than 1 day in the fridge the strawberry shortcake tiramisu will become soggy

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