In a saucepan on medium heat, add strawberries, sugar and lemon juice.

Let it cook until the sugar completely dissolves and the strawberries start to soften.

Gently mash the strawberries with a potato masher (leave a few chunky bits if desired).

Remove from heat and set it aside to cool completely.

For best results, place the mixing bowl and the whip attachment in the freezer/fridge for at least 30 minutes.

You can do this in the bowl of a stand-up mixer OR you can do this in a medium bowl with an electric hand mixer.

Pour the whipping cream and icing sugar and start whisking on low speed for 1-2 minutes (just to mix in the sugar).

Then add the mascarpone cheese and continue whisking on medium to high speed until smooth, creamy and stiff peaks form.

DO NOT OVERMIX or it will turn to butter.

Take a 9x9 inch dish.

One at a time, quickly dip the lady fingers in the strawberry syrup (2 seconds) one at a time and lay them in a single layer on the bottom of the pan.

Top the first layer of the lady fingers with half of the mascarpone mixture and spread it into an even layer.

Add 3/4 of the cooled strawberry puree on the mascarpone layer and smooth it.

Add another layer of dipped lady fingers (one quick dip) in a single layer.

Smooth remaining mascarpone cream over the top.

Add dollops of the remaining strawberry puree and I just swirled it about.

Optional: decorate with chopped strawberries or crushed dried freeze strawberries.

Refrigerate for a minimum 2 hours or up to overnight and enjoy!