Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g, 1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup (180ml) heavy cream, cold
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons strawberry liqueur (such as Fraise des Bois) or strawberry syrup (optional)
  • 4 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1 cup (227g, 2 sticks) mascarpone cheese, softened
  • 1 cup (240ml) heavy cream, cold
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) strong brewed coffee, cooled
  • 2 tablespoons strawberry liqueur (such as Fraise des Bois) or strawberry syrup (optional)
  • 1 (10 oz) package ladyfingers, preferably the crisp variety
  • Fresh strawberries, sliced
  • Powdered sugar (optional)

Instructions:

  1. Make the Shortcake: Combine dry ingredients. Cut in cold butter. Add cream and form dough. Pat into a rectangle and bake until golden brown. Let cool completely.
  2. Prepare the Strawberries: Combine sliced strawberries, sugar, and liqueur (or syrup). Let macerate at room temperature.
  3. Make the Tiramisu Filling: Whisk egg yolks and sugar until pale and thick. Gradually beat in softened mascarpone cheese. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream and vanilla extract into the mascarpone mixture.
  4. Prepare the Coffee Soak: Combine cooled coffee and liqueur (or syrup).
  5. Assemble the Tiramisu: Dip ladyfingers in the coffee mixture and arrange in a single layer in the baking dish. Spread half of the mascarpone filling over the ladyfingers. Top with half of the macerated strawberries and crumbled shortcake. Repeat layers.
  6. Chill: Cover the tiramisu and refrigerate for at least 1 hour to allow flavors to meld.
  7. Garnish & Serve: Before serving, garnish with fresh strawberries and a dusting of powdered sugar (optional).