In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice (if using). Toss gently and let them sit for about 10-15 minutes to macerate, releasing their juices. If you want a smoother texture, you can also blend the strawberries into a puree.
2. Make the mascarpone cream:
In a large mixing bowl, whisk the mascarpone cheese until smooth and creamy.
In a separate bowl, whisk the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip.
Gently fold the whipped cream into the mascarpone cheese until well combined, creating a light, fluffy cream mixture.
3. Prepare the ladyfingers:
Pour the strawberry juice or syrup into a shallow dish. Lightly dip the ladyfingers into the liquid one at a time, making sure not to soak them too long (they should be moist but not soggy).
4. Assemble the tiramisu:
In a serving dish (a 9×9-inch square or 8×8-inch pan works well), arrange a layer of dipped ladyfingers at the bottom.
Spoon about half of the mascarpone cream mixture over the ladyfingers, spreading it out evenly.
Add half of the macerated strawberries and their juices over the cream.
Repeat the layers: a second layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining strawberries.
5. Chill:
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor and texture. This allows the layers to meld together and the flavors to develop.
6. Garnish and serve:
Before serving, garnish the top with fresh whole strawberries, extra sliced strawberries, and a few mint leaves. For an extra touch, sprinkle some shaved chocolate over the top.
