In a saucepan cook strawberries sugar water and lemon juice until slightly thickened then cool

Blend half of the strawberry mixture into a smooth syrup and keep the rest chunky

In a bowl whip heavy cream powdered sugar and vanilla until soft peaks form

Gently fold mascarpone cheese into the whipped cream until smooth and creamy

Dip ladyfingers quickly into the strawberry syrup and layer in a dish

Spread a layer of mascarpone cream followed by a layer of strawberry mixture

Repeat layers until all ingredients are used finishing with cream on top

Refrigerate for at least 4 hours or overnight before serving