I am so pleased to be guest blogging over at Better Homes and Gardens’ blog Delish Dish today and sharing a Strawberry Shortcake Tiramisu HERE ! I adore Delish Dish and follow it regularly. And let’s face it, who isn’t familiar with BHG? They have some incredible recipes on their site that you must try. I actually picked their classic tiramisu recipe and decided to give it a fun Spring remix.
Strawberry Shortcake Tiramisu was the concept I came up with, and let’s just say this is a recipe I will be making again and again this Spring. And we already know how obsessed with Strawberry Shortcake I am so this was an easy call. It is so easy, and it is such a lovely change from the traditional strawberry shortcake.
Again, you can check out my guest post, visit BHG’s Delish Dish HERE!
And the recipe is below!
- 1 pint fresh strawberries, sliced
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon or lime juice
- 1 8 ounce package cream cheese softened
- 1/2 cup sifted powdered sugar
- 2 teaspoons strawberry preserves melted
- 2 drops red food coloring (optional)
- 1 1/2 (12 ounces total) container frozen whipped dessert topping, thawed
- 2 teaspoons pure vanilla extract
- 1 package of lady fingers
- 1/4 cup orange juice
- 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. Stir in 1/2 cup of the whipped dessert topping. 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).
- Makes 16 servings.