Last Updated on July 9, 2026 by Lisa Keys
This easy no-bake strawberry rhubarb icebox cake features layers of ladyfingers, a creamy tiramisu filling and a homemade strawberry and rhubarb jam. The perfect "pick-me-up" sweet and tangy summer dessert. This all came about because the more rhubarb I pick the more it grows. A garden that keeps on giving.
Recall when I shared my favorite strawberry rhubarb crumble? I also shared the heartbreaking news about the vandalism of Will's memorial bench. Today, I am overjoyed to show you this beautiful replacement. His friends are like a garden that keeps on giving. They keep his memory alive.
Thanks to the incredible generosity and support of this community. You truly lifted my spirits during a difficult time. To say thank you for "picking me up" when I needed it most, I've created this easy tiramisu recipe just for you. This no-bake dessert is as sweet and beautiful as you are. Like the chocolate chip cookies that inspired this blog, it's love made edible.
Why You Will Love this Summer Icebox Cake
- The dessert captures the sweet and tangy flavors of summer with a homemade strawberry rhubarb jam.
- It's a no-bake dessert that can be made in advance.
- Each component of this dessert is easy to make and assemble.
- It serves a crowd.
Icebox Cake vs Tiramisu
An icebox cake is an old-fashioned dessert made famous by Nabisco and their crisp chocolate wafer cookies. The retro dessert features layers of cookies and sweetened whipped cream stacked together and chilled overnight to meld the two into soft cake-like layers.
Today, recipes like banana pudding with Nilla wafers and the trendy dot cakes are just variations of an icebox dessert. Tiramisu is another version. It's an Italian icebox cake featuring ladyfingers dipped in an espresso syrup and layered with a creamy mascarpone cheese filling.
I'd say my strawberry rhubarb icebox cake is a tiramisu strawberry rhubarb cake summer mash-up.
Ingredients You Will Need
- Fresh strawberries, rhubarb and lemon for the jam.
- Rhubarb and orange liqueur for the syrup.
- Crisp ladyfingers (a package of at least 24).
- Mascarpone cheese and heavy cream for the filling.
- 2 shortbread cookies and orange zest for the crumb topping.
- Pantry staples include sugar, cornstarch, eggs, vanilla.
How to Make a Strawberry Rhubarb Icebox Cake
There are 4 main components to the dish. First, the strawberry and rhubarb jam.
Next is the rhubarb syrup, used for dipping the ladyfingers. The infusion is flavored with cointreau (an orange flavored liqueur). Triple sec can be substituted or an equal amount of orange juice for a no alcohol version.
Now, make the light and creamy mascarpone filling.
How to Assemble this Icebox Cake with Ladyfingers
Assembly of this no-bake strawberry rhubarb tiramisu icebox cake is quite simple.
*cover and chill remaining jam until serving time.
Cover and chill the cake for at least 4 hours, but better if it is overnight. Just before serving, spread remaining jam over the top and sprinkle with orange crumbs.
Let me know if you give this summer treat a try. And come fall do dive into my pumpkin spice tiramisu over on Joyful Crumbs. I guess I am a fan favorite of icebox cakes.
Easy No-Bake Strawberry Rhubarb Tiramisu Icebox Cake
Equipment
- 1 9-inch square pan
Ingredients
Strawberry and Rhubarb Jam
- 250 grams rhubarb diced
- 250 grams sliced strawberries
- 100 grams sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
Rhubarb syrup
- 80 grams sugar
- 100 grams water
- 2 tablespoons orange liqueur Cointreau
- 30 grams rhubarb diced
- ½ teaspoon vanilla bean paste or extract
Mascarpone Cream
- 3 egg yolks
- 8 tablespoons sugar 100 g
- ½ teaspoon vanilla bean paste or extract
- 8 ounces mascarpone cheese
- 140 grams heavy cream
- 1 package (7 oz.) crisp lady fingers 24 lady fingers
Orange Crumbs Topping
- 2 shortbread cookies or 2 ladyfingers
- 2 teaspoons grated orange zest
Instructions
Strawberry and Rhubarb Jam
- Combine rhubarb, strawberries, sugar and lemon juice in a saucepan. Bring mixture to a rolling boil over medium heat, stirring, occasionally. Reduce heat to a simmer and cook for 10 minutes or until thickened.
- Mash fruit with a potato masher or back of a large spoon to help break it down.
- Mix the cornstarch and water and stir it into the jam for 1 minute or until clear and thickened.
- Transfer to a bowl, cover and chill down.
Rhubarb Syrup
- Combine all ingredients except vanilla in a small saucepan and bring to a boil. Reduce heat and simmer for 3 minutes.
- Remove from heat, stir in vanilla and let flavors infuse and cool to room temperature.
- Strain syrup into a shallow dish. Discard solids.
Mascarpone Cream
- Whisk egg yolks, sugar and vanilla in a heat proof bowl over a simmering pot of water (double-boiler) until thickened and lighter in color, about 6-8 minutes. Remove from heat.
- Whisk in mascarpone until the mixture is smooth without lumps.
- In another bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the mascarpone mixture.
Orange Crumb Topping
- Combine all ingredients in small food processor and process to fine crumbs.
- Dessert Assembly
- Working with 1 ladyfinger at a time, dip both sides of lady finger quickly into rhubarb syrup. Place in a single layer over the bottom of a 9-inch square baking dish.
- Spread half of the mascarpone cream evenly over the top.
- Spread half the jam on top of the cream. Cover and chill remaining jam until serving time.
- Repeat layers of dipped ladyfingers and mascarpone cream. Cover and chill for at least 4 hours or as long as two days.
- Just before serving, spread remaining jam over the top and sprinkle with orange crumb topping.
Lisa Keys says
Absolutely delicious and can serve a crowd.