First, thoroughly wash the strawberries and remove the stems. Then cut them into rings, put them in a bowl and add sugar and lemon juice. Then put in the refrigerator for an hour.
After the cooling time, put about ⅓ of the strawberries into the container of the hand blender together with the drained juice and puree thoroughly. Then pour into a shallow bowl.
Put the mascarpone, liquid cream and vanilla sugar in a bowl and mix until creamy. Add the remaining strawberries and gently fold in.
Next, spoon a generous spoonful of the cream onto the bottom of a 30x20cm (12x8in) baking dish and spread evenly.
Now soak the ladyfingers in the strawberry puree for a few seconds on both sides.
Then spread this evenly in a first layer in the baking dish. Then spread the mascarpone cream with the strawberry slices on top as a second layer.
Repeat the last two layers, ending up with four alternating layers.
Finally, smooth the surface. Place in the refrigerator and allow to harden for about 2 hours. Before serving, drizzle with the remaining strawberry puree. Buon appetito!