Strawberry Shortbread Tiramisu is a delightful twist on the classic dessert, bringing together the best of strawberries, cream, and buttery shortbread. I created this recipe when strawberries were trending, and it was my mother-in-law’s birthday. She loves pretty cakes and being spoiled, so my goal was to make something truly special for her. This dessert is perfect for any occasion, with layers of rosewater-infused strawberries and a creamy mascarpone mix that’s simply irresistible.
If you love strawberries and cream, this tiramisu is a must-try. The light, fruity flavours pair perfectly with the richness of the mascarpone, making it a treat that’s sure to impress. You can also check out my other strawberry recipes, like the Rosewater Strawberry Puffs or my Pistachio Shortbread Cookies. They’re buttery, crisp, and beautifully garnished—ideal for any festive occasion.
Step 1. Prepare the Strawberry Shortbread Crumbs
Preheat your oven to 160°C (320°F) and line a 20x20 cm (8x8 inches inch) baking tray with baking paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix well. Gradually add the flour, salt, and freeze-dried strawberry powder mixing just until the dough comes together.
Press the dough evenly onto the prepared baking tray. Bake for 20-25 minutes, or until the shortbread is a light golden colour with a hint of pink. Allow the shortbread to cool completely, then break it into small pieces. Set aside.
Note: In the photo, I made double the quantity of shortbread as I wanted extra to serve over ice cream. Follow the recipe amounts as written if you're making it for the tiramisu alone.
Step 2. Infuse the Strawberries with Rosewater
Place the sliced strawberries in a mixing bowl. Add the 2 teaspoons rosewater and toss gently to coat. Let the strawberries sit for about 15-20 minutes to absorb the rosewater flavour. Set aside.
Step 3. Make the Strawberry Syrup
In a saucepan, mix the water, strawberry jam and sugar. Heat until the sugar dissolves completely. Remove from heat and let the syrup cool to room temperature.
Step 4. Prepare the Mascarpone Mixture
In a large bowl, whip together the mascarpone cheese, thickened cream, icing sugar, and the remaining 1 teaspoon of rosewater until smooth and fluffy.
Step 5. Assemble the Tiramisu
Quickly dip each ladyfinger in the cooled strawberry syrup, but do not let it become too soggy.
Start with a layer of dipped ladyfingers on the bottom of your serving dish. Spread a layer of the mascarpone mixture over the ladyfingers. Add a layer of the rosewater-infused strawberries. Sprinkle a layer of the strawberry shortbread crumbs on top.
Repeat the layers twice more, ensuring you divide the mascarpone mixture into three parts, ending with a final layer of mascarpone mixture on top.
Step 6. Garnish
Top the tiramisu with fresh strawberries and a final sprinkle of strawberry shortbread crumbs.
Refrigerate the tiramisu for at least 4 hours.
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