Indulge in a fruity twist on a classic Italian dessert with this Vegan Strawberry Tiramisu Cake. Combining the sweet, juicy and fruity strawberries, creamy layers of cream and homemade ladyfingers, this dessert is a perfect fusion of elegance and summer charm. Perfect for a dinner party, birthday, simply treating yourself to a sweet escape, this Strawberry Tiramisu cake is sure to impress. Vegan, No-Egg, No-dairy and delicious!
This recipe has been made in collaboration with Naturli. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Strawberry Tiramisu Cake
I am so excited to share my recipe for the most delicious cake which you’ll make this summer, the Strawberry Tiramisu Cake. As June is my birth month, I wanted to create a dessert which I personally would love to receive on my birthday (and i’m sure many others would too!). Strawberry and tiramisu are two of my all time favourite flavours, paired with cake which is a birthday staple… this cake is pure perfection. Easy to make and visually stunning, it brings a burst of freshness to every bite, making it an irresistible treat for any occasion.
Looking for more Strawberry desserts, check out my Vegan Strawberry Tarts, Vegan Strawberry Linzer Cookies, Vegan No-Bake Strawberry Cheesecake and Easy Vegan Strawberry Cruffins.
Why you’ll love this recipe:
- Vegan friendly : This recipe doesn’t contain any animal derived ingredients!
- It’s visually Stunning: The vibrant red strawberries layered within the ladyfingers make for an impressive presentation that is sure to wow your guests!
- Perfect cake for Summer: The dessert is light and refreshing, ideal for Summer gatherings and celebrations.
- Surprisingly easy to Make: Despite the sophisticated appearance, this dessert is straightforward and very easy to make / prepare, perfect for bakers of all skill levels!
- Seasonal Ingredients: Takes advantage of fresh, juicy and in-season strawberries for the best fruity flavour.
- Absolutely delicious: This is one of those desserts which is bursting with fruity flavour, you are going to love it.. especially if you love Strawberries!
Layers of a strawberry tiramisu cake
This dessert has a few fun layers, taken inspiration from the classic tiramisu dessert, from light and golden ladyfingers, sweet strawberry jam, cream layers topped with juicy berries. Not only is it entirely dairy free, egg-free and nut free, but this cake is also packed with creamy and rich flavours.
- Lady fingers: Before arranging for the dessert, dip each lady finger in some strawberry jam, they’ll soak up the delicious fruity flavour, adding more flavour to the dessert and helping to soften giving then the perfect caky texture.
- Jam : You can use homemade or store bought for this recipe. I personally used a store bought strawberry jam, but you can make a homemade strawberry compote which will intensify the flavour even more!
- Cream layers: The creamy layers of the cake are made with Naturli Spreadable and cream cheese, its whipped up with icing sugar and vanilla for extra deliciousness! Naturli is a great butter alternative, whips up perfectly and has a delicious flavour. It’s fully vegan, plant based, made from high quality oils and with a very milk almond flavour. Available online and in store in TESCO! Make sure to go and pick on up!
- Berries: The star of the show is beautifully arranged strawberries on. top of the cake like a crown. Simple cut the leaves off, place on and dust with some icing sugar before serving.
How to make a Vegan strawberry Tiramisu Cake
- Make the lady fingers
In a bowl, whip up the aquafaba along with the cream of tartar and part sugar until fluffy. In a separate bowl, whisk the oil, yogurt, cream, sugar and vanilla. Fold the mixtures together, along with the left over sugar, flour and baking powder. Transfer into a piping bag fitted with a round tip nozzle.
- Pipe the ladyfingers
Pipe the lady fingers on a baking tray lined with grease proof paper. Pipe around 4inch in length, giving them room as they spread. Bake until golden.
- Make the buttercream
In a bowl add in the butter and cream cheese, whip until pale then add in the icing sugar and vanilla. Whip until thick and glossy.
- Assemble the cake
Line lady fingers around the side edges of the tin, layering up with buttercream, jam and strawberries. Finish with some whole strawberries on top and a dusting of icing sugar. Serve end enjoy!
Recipe Tips and Tricks
- Choose the ripest and most juicy strawberries you can find for optimal fruity flavour. Fresh strawberries make a significant difference in the overall taste and aesthetic of this dessert.
- Make sure the ladyfingers is tightly packed, this goes for inside the cake and around the edges. This helps the cake hold together better and makes for a neater presentation.
- Allow enough chilling time for this dessert in orer for it to set. At least 4 hours, but overnight is even better!
- Don’t over-soak the ladyfingers or this can result in them loosing their structure and becoming mushy. Instead simply brush the middle lady fingers with jam before assembling.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Strawberry Tiramisu Cake
- Total Time: 40 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
Easy Vegan Strawberry Tiramisu Cake – Homemade ladyfingers, strawberry jam, cream and fresh berries, perfect for Summer!
Ingredients
Ingredients for the ladyfingers
- 270ml of aquafaba (chickpea brine)
- 18g of cream of tartar
- 270g of caster sugar
- 90ml of sunflower oil
- 30g of dairy-free vanilla yogurt
- 120g of coconut cream
- 2 + 1/2 teaspoons of vanilla extract
- 2 + 1/2 teaspoons of baking powder
- 450g of all purpose / plain
Ingredients for the buttercream
- 120g of Naturli Spreadable Butter
- 40g of dairy-free cream cheese
- 1 teaspoon of vanilla extract
- 350g of icing sugar (extra for dusting)
- 2 tablespoons of aquafaba (chickpea brine)
Ingredients
- 1 jar of strawberry jam (seeded / de-seeded)
- Fresh strawberries (approximately 2 punnets)
Instructions
Method (ladyfingers)
- Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper.
- Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
- While the aquafaba mixture is still whipping on high speed, sprinkle in 1/2 of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
- In a separate bowl, combine the oil, yogurt, coconut cream, vanilla and remaining of sugar. Whisk this together to combine.
- Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
- Sift in the baking powder and flour, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
- Transfer the mixture into a piping bag fitted with a large round tip nozzle.
- Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
- Place into the middle of the oven and bake the ladyfingers for 10-15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
- Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
- Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.
Method (cream)
- In a large mixing bowl, add in the dairy-free butter and cream cheese, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Add in the icing sugar, vanilla and aquafaba, whip to combine. Whip for 5- 8 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too soft, add a-little more icing sugar to get it to the right consistency. It should be thick and creamy.
- Transfer the buttercream in to a piping bag fitted with a large round tip nozzle (or simply use spoons / off-set spatula).
Method (Assemble)
- Line the base and sides of a 6”inch cake tin with grease proof paper. Pipe a ring of buttercream around the bottom of the cake tin, arrange some dry (un-dipped) ladyfingers one next to the other into an upright border around the inside edge of the lined tin. You should be able to fit enough so they are snug and hold each other in place by the time you’re finished.
- Dip lady fingers in some strawberry jam and lay on the base of the tin, making sure they fit snug without any gaps. You can trim some lady fingers in order for them to fit.
- Spoon on a layer of the buttercream in a even layer, and level out using the back of a spoon or off-set spatula. Top with a swirl of strawberry jam and a layer of thinly slices, fresh strawberries.
- Repeat the layers until you reach the top of the cake.
- Chill in the fridge, 4 hours or preferably overnight.
To serve
- Cut the stems / leaves of some fresh strawberries making them the same size and height. Place on the top of the cake and dust with some icing sugar.
- Tie some ribbon around the base of the cake to keep the lady fingers in place, also adds a pretty decoration.
- Use a sharp knife to cut the cake into servings, enjoy!
Notes
To store: Store the cake in a sealed / air tight container in the fridge for 2-3 days. It can be enjoyed directly from the fridge, or if you prefer it a little softer, allow to stand at room temperature for 5 minutes before serving.
What is aquafaba: The clear liquid from a can of chickpeas. Drain the chickpeas and only use the brine.
Coconut cream: The thick white cream from a can of coconut milk.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
