Strawberry Shortcake Tiramisu Recipes

STRAWBERRY SHORTCAKE TIRAMISU

Steps:

• 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 mascerated 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).

ULTIMATE STRAWBERRY SHORTCAKE TIRAMISU

Steps:

• In a large mixing bowl, using a mixer, beat heavy whipping cream until soft peaks form.
• Add in the softened mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
• Line the ladyfingers in a single layer, in the bottom of 8x8 baking dish
• Quickly dip or generously brush half of the ladyfingers with half of the RumChata, juice or milk.
• Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
• Repeat the steps again.
• Cover with cool whip and refrigerate for at least 8 hours or overnight
• Garnish with 1 cup sliced strawberries
• Enjoy Summer lovin'!

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

STRAWBERRY SHORTCAKE 'TIRAMISU'

Steps:

• Beat cream cheese and COOL WHIP in medium bowl with mixer until blended.
• Place half the ladyfingers in single layer on bottom of 9-inch square pan. Pour 1/2 cup milk evenly over ladyfingers; cover with half the cream cheese mixture.
• Pour remaining milk into shallow dish. Dip remaining ladyfingers, 1 at a time, into milk, turning to evenly moisten both sides of each ladyfinger with milk; place over cream cheese layer in pan. Pour any remaining milk over ladyfinger layer; cover with remaining cream cheese mixture. Top with strawberries.
• Refrigerate 1 hour.

STRAWBERRY TIRAMISU

Steps:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramasù and serve.
• *Italian cream cheese available at supermarkets and at Italian markets.

STRAWBERRY SHORTCAKE TIRAMISU RECIPE - (4.5/5)

Steps:

• 1. Slice strawberries and sprinkle with 1 tablespoon sugar. Stir to combine and set aside. 2. In the bowl of a stand mixer fitted with a whisk attachment, combine egg yolks and sugar. Mix on medium until sugar and egg mixture is light and fluffy, about 3-5 minutes. Add salt, whipping cream and cream cheese. Whip until mixture is thick and fluffy, about 3 minutes. 3. Meanwhile, pour orange juice into a wide bowl. 4. Once cream is done, layer your dessert in a trifle dish. Dip ladyfingers, one at a time into orange juice and crumble into the bottom of the trifle dish. Each dish will get 1 ½ lady fingers on the first layer. Add a heaping ¼ of cream to each trifle dish. Divide ½ of strawberries amongst trifle dishes. Repeat. 5. Top with a dollop of whipped cream and a drizzle of strawberry syrup. Serve and enjoy. COOK'S NOTE: If you want to 'spice' things up a bit, you can swap Grand Marnier orange liqueur for the orange juice.

STRAWBERRY TIRAMISU

Steps:

• To marinate the strawberries, mix all the ingredients together gently and put in the fridge for 24 hours.
• To make the sponge, arrange the crushed sponge fingers into the bottom of each glass. Mix the remaining ingredients and allow to cool.
• To make cheese cream, in a bowl, place the egg yolks and honey lightly beaten, add the mascarpone cheese and stir until smooth. Pour the single cream and lemon juice into the bowl and mix together well.
• For the meringue, in a separate bowl, whisk the egg whites with half of the sugar (25g) until well mixed , add the remaining sugar, continue whisking till the stiff peaks form, then fold them into the cream cheese mixture.
• Pour the cooled coffee mixture over the crushed sponge finger in the serving dishes. Line the marinated strawberry along the inner-side of glasses (the cut facing against the glass, see photo), spread the mascarpone mixture over the coffee soaked sponge and the strawberries. Put in the fridge for at least 3 hours. Dust with cocoa powder just before you serve.

STRAWBERRY TIRAMISU FOR TWO

Steps:

• Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
• In a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
• In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
• Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
• Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
• In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
• Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.