1. Make the Strawberry Jam: In a saucepan, add chopped strawberries, sugar, and lemon juice. Cook over medium-high heat, then reduce to medium-low and simmer until thick and dark, or until temperature reaches 200–220ºF. Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate until chilled.

2. Prepare the Mascarpone Filling: In a large bowl, beat mascarpone, 1/4 cup powdered sugar, lemon juice, and vanilla just until combined. In a separate bowl, whip cold heavy cream with remaining powdered sugar until slightly stiff peaks form. Fold half into the mascarpone mixture, then fold in the rest.

3. Make Strawberry Syrup: Whisk together 1/3 cup strawberry jam and 1 cup strawberry liqueur (or juice).

4. Assemble Layer One: Dip ladyfingers in strawberry syrup and lay in a 9×9” pan. Spread half of the mascarpone filling on top. Drizzle about 1/2 cup jam over it and gently spread. Sprinkle chopped strawberries over the jam.

5. Assemble Layer Two: Repeat another layer of dipped ladyfingers. Gently press them into the layer below. Top with the remaining mascarpone filling and smooth out evenly.

6. Chill Overnight: Cover and refrigerate the tiramisu overnight to set.

7. Prepare Topping: Before serving, whip the cold cream until stiff peaks form. Transfer to a piping bag if desired.

8. Top and Decorate: Pulse freeze dried strawberries in a food processor until powdery. Sift over the tiramisu. Pipe whipped cream around the edges and top with fresh strawberries if desired.

9. Serve: Slice and serve chilled. Enjoy!