Macerate the strawberries

• In a large bowl, combine the sliced strawberries, sugar, lemon juice and vanilla.
• Let sit until juicy, then lightly mash a few berries to create a syrup.

Whip the cream

• In a large mixing bowl, whip the heavy cream, powdered sugar and vanilla until stiff peaks form.

Make the mascarpone cream

• Gently mix the mascarpone in a separate bowl until smooth.
• Fold the whipped cream into the mascarpone until light and fluffy.

Assemble the first layer

• Quickly dip each ladyfinger into the strawberry syrup, without soaking it.
• Arrange a full layer of ladyfingers in the bottom of the dish, cutting some to fit.
• Spread half the mascarpone cream over the ladyfingers.
• Spoon strawberry jam swirls over the cream, then layer on the macerated strawberries, saving a few spoonfuls for serving.

Repeat the layers

• Add another layer of dipped ladyfingers.
• Cover with the remaining mascarpone cream and more strawberry jam swirls.

Chill and serve

• Refrigerate until set, ideally overnight.
• Garnish with extra sliced strawberries and the reserved strawberries when ready to serve.