Lightly brush the ladyfingers with melted butter on one side. Arrange the ladyfingers around the sides of a 9-inch springform pan or a 9-inch round cake pan, with the buttered side facing out. Make sure to fit them snugly so they form a ring around the pan.

1. In a bowl, combine the sliced strawberries with the granulated sugar and lemon juice (if using). Stir gently and let them sit for about 15-20 minutes to release their juices and become slightly macerated.
2. In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
3. In another bowl, whisk the mascarpone cheese until smooth. Add the mascarpone cheese to the whipped cream and fold gently until fully combined. Add the lemon juice (if using) and mix gently.
4. Spread a thin layer of the mascarpone cream filling at the bottom of the pan (on top of the ladyfingers).
5. Layer half of the macerated strawberries evenly over the cream.
6. Add half of the remaining mascarpone cream filling on top of the strawberries.
7. Repeat the layering with the remaining strawberries and the rest of the mascarpone cream filling.
8. Cover the cake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the cake to firm up.
9. Before serving, carefully remove the sides of the springform pan.
10. Garnish the top of the cake with additional fresh strawberries and mint leaves for a beautiful presentation.
11. Slice and serve chilled. Enjoy this elegant and delicious strawberry dessert!