Slice the strawberries thinly and toss them with granulated sugar in a bowl. Let them macerate for 10-15 minutes until they become juicy and fragrant, forming a syrup at the bottom.
In a separate bowl, whisk together mascarpone, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Pour the chilled heavy cream into a mixing bowl and beat with a whisk or mixer until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the mascarpone mixture to lighten it.
Briefly dip each ladyfinger into the berry syrup or jam, just long enough to soak without becoming overly soggy. Arrange a layer of dipped ladyfingers at the bottom of your serving dish.
Spread half of the mascarpone mixture evenly over the ladyfingers layer, smoothing with a spatula.
Spread half of the macerated strawberries over the mascarpone layer, distributing evenly for vibrant color and flavor.
Add another layer of dipped ladyfingers on top, then repeat with the remaining mascarpone mixture and strawberries, creating a second set of layers.
Cover the assembled dessert with plastic wrap and refrigerate for at least 4 hours or overnight. This allows flavors to meld and the texture to set.
Before serving, garnish the top with additional fresh strawberry slices for a fresh, colorful finishing touch.
Slice into portions and enjoy this creamy, fruity summer dessert with its inviting layers and vibrant flavor.
