For the strawberry syrup, combine the sliced strawberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries break down and the syrup thickens slightly.

1. Remove from heat and let the syrup cool to room temperature. Strain through a fine mesh sieve to remove solids, if desired. Set aside.
2. For the mascarpone cream, beat the mascarpone cheese until smooth and creamy in a large mixing bowl.
3. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the mascarpone mixture until fully combined. Add lemon juice if desired and mix until smooth.
5. To assemble, dip each ladyfinger into the cooled strawberry syrup for just a second or two (do not soak) and arrange in a single layer at the bottom of a 9×9-inch serving dish.
6. Spread a layer of mascarpone cream over the ladyfingers, smoothing it evenly.
7. Add a layer of sliced fresh strawberries on top of the mascarpone cream.
8. Repeat the layers: another layer of dipped ladyfingers, mascarpone cream, and sliced strawberries.
9. Finish with a final layer of mascarpone cream on top, smoothing it out to cover the surface.
10. Refrigerate the tiramisu for at least 4 hours, or overnight, to allow it to set and the flavors to meld.
11. Before serving, garnish with additional fresh strawberries for a vibrant touch.
12. Serve chilled and enjoy this refreshing twist on the classic tiramisu!