In a medium saucepan over medium heat, combine the sliced strawberries, granulated sugar, water, and lemon juice. Bring to a simmer and cook for about 5–7 minutes, stirring occasionally, until the strawberries break down and the syrup thickens slightly.

Remove from heat and strain through a fine mesh sieve into a shallow bowl, pressing on the solids to extract the juices. Discard solids and let the syrup cool to room temperature.

In a large mixing bowl, beat the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract until medium-stiff peaks form. Gently fold the whipped cream into the mascarpone until fully combined and smooth.

Quickly dip each ladyfinger into the cooled strawberry syrup (don’t soak too long or they’ll get mushy) and arrange a layer on the bottom of your dish.

Spread half of the lemon mascarpone cream over the ladyfingers. Top with a layer of sliced fresh strawberries.

Repeat with another layer of dipped ladyfingers, then the remaining mascarpone cream. Smooth the top with an offset spatula.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the layers to set.

Just before serving, top with more sliced strawberries and extra lemon zest for a fresh, beautiful finish. Slice and enjoy!