• Line the sides of an 8-inch (20 cm) square springform pan with acetate sheets. Have the ladyfingers ready, trimming them as needed to fit the pan perfectly.

Prepare the strawberry sauce.

• In a saucepan add the strawberries, sugar, lemon juice and water.
  
• Bring to a boil and let it simmer for 5-7 minutes.
  
• Use a vertical blender to puree the sauce until smooth.
  
• Sieve to remove seeds and set aside to cool completely.
  

Prepare the mascarpone filling.

• In a large bowl mix Mascarpone cheese until smooth. Add powdered sugar and vanilla extract and mix to combine.
  
• Add whipping cream.
  
• Continue mixing until stiff peaks form.
  

Assemble the strawberry tiramisu.

• Spread ⅓ cup (80g) of strawberry sauce on the bottom of the pan.
  
• Dip ladyfingers in the remaining strawberry sauce.
  
• Arrange in a single layer in the pan.
  
• Spread a bit less than half of the Mascarpone mixture over the ladyfingers. Use an offset spatula to spread evenly.
  
• Dip the remaining ladyfingers into the strawberry sauce and arrange another layer of ladyfingers on top of the Mascarpone mixture.
  
• Transfer the Mascarpone mixture into a piping bag fitted with an ½ inch (1cm) plain tip and pipe the mixture on top of the ladyfingers.
  
• Cover and refrigerate for at least 4 hours or overnight.
  
• Decorate with fresh strawberries and enjoy.
  
• Slice and serve. Keep the leftovers refrigerated.