Vegan Strawberry Tiramisu

This vegan strawberry tiramisu is light, creamy, fruity, and super satisfying.

No baking, no eggs, no dairy—just layers of goodness with juicy strawberries, fluffy coconut whip, and soft coffee-soaked ladyfingers.

You can make it ahead, it tastes even better the next day, and it’s perfect for warm days or whenever you’re craving something sweet and refreshing.

Why I Love This Recipe

This is one of those desserts that feels like a treat but still fits into a plant-based lifestyle. I first made it during a summer picnic when I needed something dairy-free and egg-free that wouldn’t melt in 5 seconds. Everyone went back for seconds—even the non-vegans.

• No oven needed—just layer and chill
• The creamy coconut whip tastes like a dream
• The strawberries add a perfect sweet + tangy flavor
• Great for make-ahead
• Everyone loves it—seriously

What You’ll Need

• 1 ½ cups strawberries, hulled and sliced
• 1 tbsp maple syrup
• 1 ½ cups brewed coffee, cooled
• 2 tbsp strawberry liqueur (optional)
• 1 package vegan ladyfingers (about 24 pieces)
• 1 can (13.5 oz) full-fat coconut cream, chilled overnight
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp lemon juice
• ½ cup crushed freeze-dried strawberries (for topping)
• Fresh mint (for garnish, optional)

Tools Needed

• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• 8×8-inch square dish or round trifle bowl
• Spoon for layering
• Knife and cutting board

Pro Tips

• Make sure your coconut cream is very cold before whipping—it helps it get super fluffy
• If your ladyfingers are very dry, soak them just a second longer to soften
• Chill the whole dessert at least 4 hours (or overnight!) before serving
• Use fresh, ripe strawberries for the best flavor
• Layer gently so you don’t break the soaked ladyfingers

Substitutions & Variations

• No ladyfingers? Use sponge cake or vegan vanilla wafers
• No coconut? Use cashew cream or store-bought vegan whipped topping
• Skip the strawberry liqueur if you don’t want alcohol
• Add a layer of strawberry jam between the ladyfingers and cream for extra flavor

Make Ahead Tips

• You can make this 1-2 days ahead
• Store in the fridge tightly covered
• The flavors get even better the next day

Servings and Time

Servings: 6–8
Total Time: 20 minutes prep + 4 hours chill

Recipe Instructions

Step 1: Prep the Strawberries

Ingredients:
1 ½ cups sliced strawberries
1 tbsp maple syrup

In a bowl, toss the sliced strawberries with maple syrup. Let them sit for 10 minutes so they get juicy.

Step 2: Brew the Coffee

Ingredients:
1 ½ cups brewed coffee
2 tbsp strawberry liqueur (optional)

Brew strong coffee and let it cool to room temperature. Stir in the strawberry liqueur if using.

Step 3: Make the Coconut Cream

Ingredients:
1 can chilled full-fat coconut cream
½ cup powdered sugar
1 tsp vanilla extract
½ tsp lemon juice

Scoop only the solid part from the chilled coconut cream into a mixing bowl. Add powdered sugar, vanilla, and lemon juice. Whip with a hand mixer until smooth and fluffy (about 2–3 minutes).

Step 4: Dip the Ladyfingers

Ingredients:
Vegan ladyfingers (about 12 for bottom layer)
Coffee mixture from Step 2

Dip each ladyfinger quickly into the coffee mixture—1–2 seconds max so they don’t fall apart. Arrange in a single layer in your dish.

Step 5: Layer Cream and Strawberries

Ingredients:
Half of the whipped coconut cream
Half of the macerated strawberries

Spread half the whipped coconut cream over the ladyfingers. Then spoon on half the juicy strawberries in an even layer.

Step 6: Repeat the Layers

Ingredients:
Remaining ladyfingers
Remaining coconut cream
Remaining strawberries

Dip the second half of the ladyfingers, lay them on top. Then finish with the rest of the coconut cream and strawberries.

Step 7: Chill & Top

Ingredients:
½ cup crushed freeze-dried strawberries
Fresh mint (optional)

Cover and refrigerate at least 4 hours. Just before serving, sprinkle crushed freeze-dried strawberries on top and add mint leaves.

Leftovers & Storage

• Store leftovers in the fridge for up to 3 days
• Cover tightly with foil or lid
• Don’t freeze—it changes the texture

Macros Information (per serving, based on 8 servings)

• Calories: ~270
• Protein: 2g
• Carbs: 30g
• Fat: 16g
• Fiber: 3g
• Sugar: 14g

Why This Recipe Works (Quick Science)

• Coconut cream holds its shape when chilled, giving you that rich, mousse-like layer
• Coffee and fruit help soften and flavor the ladyfingers without cooking
• Macerating strawberries pulls out their juices, which add natural syrupy sweetness
• The freeze-dried strawberry topping adds texture and concentrated flavor

Common Mistakes

• Using warm coconut cream: It won’t whip—make sure it’s cold
• Over-soaking ladyfingers: They’ll turn to mush—dip quickly
• Not chilling long enough: This needs time to set and let flavors soak in

What to Serve With

• A small espresso or cold brew
• A glass of sparkling water with lemon
• Fresh fruit on the side (like kiwi or oranges)
• A crisp, slightly sweet rosé if serving for guests

FAQ

Can I make this nut-free?
Yes! There are no nuts in the base recipe.

Is it gluten-free?
Only if you use gluten-free vegan ladyfingers or sponge.

What can I use instead of coconut cream?
Cashew cream or soy-based whip—just make sure it’s thick enough.

Can I skip the coffee?
You can use strawberry juice or tea instead, but it will change the flavor.

Final Thoughts

This vegan strawberry tiramisu is one of those desserts that feels fancy but is secretly super easy to pull together. It’s light, creamy, and just the right amount of sweet. If you give this recipe a try, let me know how it turns out! I’d love to hear what you think—or how you made it your own.