Macerate the strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let them sit for about 15 minutes to draw out their juices and enhance flavor.

Whip the cream: In a mixing bowl, whip the heavy cream until soft peaks form. This typically takes about 3-5 minutes.

Combine the mascarpone: In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined.

Prepare the soaking mixture: In a shallow dish, combine the milk and vanilla extract.

Dip the ladyfingers: Carefully dip each ladyfinger into the milk mixture for just a second. Place them tightly in the bottom of a 9x9 inch dish to form your first layer.

Layer the cream and strawberries: Spread half of the mascarpone cream over the ladyfingers, followed by half of the macerated strawberries. Repeat these layers with the remaining ladyfingers, mascarpone cream, and strawberries.

Chill the dessert: Cover the dish and refrigerate for at least 4 hours, or overnight for best results.

Serve chilled: Garnish with extra strawberries or a light dusting of powdered sugar if desired.