Combine strawberries and water in a saucepan over medium-high heat. Use a potato masher to crush the berries and bring to boil. Then simmer for 5 minutes.

Pour berries into a fine-mesh strainer set over a glass measuring cup. Press on the berry solids to extract the juice and then discard the solids.

Transfer the strawberry juice back to the pan, add sugar and lemon juice, and bring to a boil. Reduce to medium heat and simmer for 5 minutes, stirring with a rubber spatula occasionally to make sure the mixture doesn’t stick to the bottom.

Once slightly thickened, divide 3/4 cup of the syrup into the same measuring cup. Refrigerate until cooled to use in the mascarpone filling (below) while the remaining syrup stays at room temperature in the pot to soak the ladyfingers.

In a stand mixer with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl.

Switch to the paddle attachment and to the mixer bowl add the mascarpone cheese, sugar, chilled strawberry syrup, and vanilla, and blend on medium speed until combined. Add 1 cup of whipped cream and continue mixing on low speed until just incorporated. Gently fold in the remaining whipped cream.

Dip the ladyfingers in the strawberry syrup for about 5-10 seconds and arrange them in the pan. You may need to break some in half to fit the round springform pan.

Spread half of the mascarpone filling evenly, then add another layer of soaked ladyfingers. Spread the remaining filling on top, cover with plastic wrap, and refrigerate for at least 6 hours.

Return the remaining strawberry syrup to a simmer over medium-high until it turns into a thick syrup, about 8 minutes. Allow to cool completely. Once cooled, spread evenly over your tiramisu and cover again to chill thoroughly.

When ready to serve, top with extra strawberries!