Macerate the strawberries by combining them with granulated sugar and lemon juice in a medium bowl. Allow them to sit for roughly 15 minutes, letting the juices develop a deliciously sweet syrup.

Whip the heavy cream in a separate mixing bowl until soft peaks form.

Mix the mascarpone cheese, powdered sugar, and vanilla extract in another bowl until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture.

Combine the milk and additional vanilla extract in a shallow dish.

Dip each ladyfinger quickly into the milk mixture and layer them neatly on the bottom of a 9x9 inch dish.

Spread half of the mascarpone cream over the layer of ladyfingers, then add half of the macerated strawberries.

Repeat with the remaining ladyfingers, cream, and strawberries.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight.

Serve the dessert chilled, garnished with extra strawberries or powdered sugar.