Strawberry Tiramisu Cake Recipe

If you’re looking for a dessert that doesn’t require you to be a pastry chef with a decade of experience, this strawberry tiramisu cake might just be your new best friend. I mean, you’re basically assembling layers rather than building from scratch, which already feels like cheating in the best way possible. The combination of soft angel food cake, creamy mascarpone filling, and fresh strawberries creates something that tastes fancy but doesn’t demand fancy skills. What’s not to love about a dessert that lets you use store-bought cake as your secret weapon? The Grand Marnier adds sophistication without complication, while the strawberry sauce makes every slice feel restaurant-worthy. Plus, you can prep it hours ahead, which means less stress when guests arrive and more time for actually enjoying their company. It’s the kind of cake that makes people assume you’ve been in the kitchen for hours when really, you’ve just got good taste and a solid game plan.

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Prep Time 25

Chilling time 1

Servings: 10

Course: Dessert

Cuisine: American

Calories: 221

Ingredients Method Notes

Ingredients

24 ounces ripe strawberries hulled and sliced (2 pints)
1/2 cup strawberry jam
8 ounces cream cheese or mascarpone softened
1/3 cup confectioners’ sugar plus 2 tablespoons confectioners’ sugar
6 tablespoons Grand Marnier or orange juice
2 cups heavy whipping cream
1 angel food cake 6-8-inch round

Method

Begin by preparing the double strawberry sauce, which will be served alongside each slice. Puree 1 1/4 cups of the sliced strawberries with the 1/2 cup strawberry jam, then refrigerate until you're ready to serve.
Next, prepare the cheese filling by beating together the 8 ounces of softened cream cheese or mascarpone, 1/3 cup confectioners' sugar, and 1 tablespoon of the Grand Marnier or orange juice until the mixture is well blended and smooth.
In a separate bowl, beat the 2 cups of heavy whipping cream with the remaining 2 tablespoons confectioners' sugar and 2 tablespoons liqueur until soft peaks form. Gently fold 1/2 cup of this whipped cream into the cheese mixture to create a lighter, fluffier filling.
With a serrated knife, carefully cut the angel food cake into three horizontal layers. Drizzle each layer with 1 tablespoon of the remaining liqueur to add moisture and flavor. Begin assembly by spreading the bottom cake layer with one-third of the cheese filling, then cover it with one-third of the remaining sliced strawberries.
Place the middle cake layer on top, spread it with half of the remaining filling and sliced strawberries, then add the final cake layer. Top with the remaining cheese filling and sliced strawberries, then frost the entire exterior of the cake with the remaining whipped cream.
Refrigerate the completed cake for at least 2 hours, or up to 24 hours before serving to allow the flavors to meld and the structure to set. When ready to serve, use a serrated knife to cut clean slices and plate each piece with a generous portion of the double strawberry sauce on the side.

Notes

Strawberry Tiramisu Cake Substitutions And Variations

One of my favorite things about this cake is how forgiving it really is, which means you’ve got plenty of room to get creative without worrying you’ll mess it up. Don’t have mascarpone? Cream cheese works just fine. Prefer vodka over Grand Marnier? Go for it—the cake won’t judge you. I’d swap the strawberries for raspberries or blackberries if that’s what’s fresh at your market. You could even mix fruit if you’re feeling adventurous.

Want to dial back the booze? Use orange juice instead. Can’t find an angel food cake? A regular vanilla or white cake layer works great. The beauty here is flexibility. You’re building flavors, not following rigid chemistry. Maybe you’ll dust cocoa powder on top, or add a splash of vanilla to your cream cheese mixture. These tweaks won’t derail anything. The structure stays solid while you make it entirely yours.