Follow these steps carefully to assemble your beautiful and delicious Strawberry Shortcake Tiramisu. The process involves preparing the components separately and then layering them together. Remember that chilling is a crucial step for the flavours to meld and the dessert to set properly.

1. Prepare the Strawberries:
   • Wash the strawberries thoroughly under cold running water and gently pat them dry with paper towels.
   • Hull the strawberries by removing the green leafy tops with a small paring knife or a strawberry huller.
   • Set aside about 1/2 cup of the most attractive, similar-sized strawberries for the final garnish.
   • Slice the remaining strawberries into roughly 1/4-inch thick slices. Place these slices into a medium-sized bowl.
   • Add 1/4 cup (50g) of the granulated sugar, the juice of half the lemon (about 1-2 tablespoons), and the optional orange liqueur (if using) to the sliced strawberries.
   • Gently stir everything together to ensure the strawberries are evenly coated.
   • Let the strawberries macerate (sit) at room temperature for about 20-30 minutes. This process draws out their natural juices, creating a delicious syrup, and slightly softens the berries. Stir occasionally.
2. Prepare the Strawberry Soaking Liquid:
   • After macerating, you’ll notice a pool of flavourful strawberry syrup at the bottom of the bowl. Carefully strain about 1/2 to 3/4 cup of this liquid into a separate shallow dish or bowl. This will be used for dipping the ladyfingers. If you don’t have enough liquid, you can gently press some of the strawberries or add a splash of water or orange juice. Ensure the dish is wide enough to easily dip the ladyfingers.
3. Make the Mascarpone Cream:
   • In a large bowl, place the softened mascarpone cheese. Use a spatula or a hand mixer on low speed to briefly stir the mascarpone until it’s smooth and creamy. Be careful not to overmix it at this stage, as it can sometimes curdle or become grainy if worked too vigorously on its own.
   • Add the remaining 1/2 cup (100g) granulated sugar, the sifted powdered sugar, the zest of the whole lemon (use a microplane or fine grater), and the vanilla extract to the mascarpone. Gently stir or mix on low speed until just combined and smooth. Scrape down the sides of the bowl as needed.
   • In a separate, chilled medium bowl, pour the cold heavy whipping cream. Using an electric mixer (preferably with chilled beaters) or a stand mixer with the whisk attachment, whip the cream starting on medium speed and gradually increasing to high.
   • Continue whipping until stiff peaks form. Stiff peaks mean that when you lift the beaters or whisk out of the cream, the peak holds its shape firmly and doesn’t flop over. Be careful not to overwhip, or the cream will turn buttery.
   • Gently fold about one-third of the whipped cream into the mascarpone mixture using a rubber spatula. This lightens the mascarpone base. Then, carefully fold in the remaining whipped cream in two more additions. Use gentle, sweeping motions, bringing the spatula down through the center and up along the sides of the bowl, rotating the bowl as you go. Fold only until the mixture is evenly combined and no streaks of white remain. Overmixing will deflate the cream, resulting in a denser filling. The final cream should be thick, light, and airy.
4. Assemble the Tiramisu:
   • Select your serving dish. A 9×9 inch square baking dish, an 8×8 inch dish (for thicker layers), or a 2-quart capacity rectangular or oval dish works well. A clear glass dish beautifully showcases the layers.
   • Take one ladyfinger at a time and quickly dip it into the reserved strawberry soaking liquid in the shallow dish. Do not let it soak for more than 1-2 seconds per side. Ladyfingers are very porous and will become soggy if submerged for too long. You want them moistened but not falling apart.
   • Arrange the dipped ladyfingers in a single layer covering the bottom of your chosen serving dish. You may need to break some ladyfingers to fit snugly into the corners or gaps.
   • Spread about half of the mascarpone cream mixture evenly over the layer of ladyfingers, using an offset spatula or the back of a spoon for a smooth surface.
   • Spoon about half of the macerated strawberry slices (leaving most of the excess liquid behind in their bowl) evenly over the mascarpone cream layer.
   • Repeat the layering process: Dip the remaining ladyfingers in the strawberry liquid and arrange them over the strawberry layer.
   • Spread the remaining half of the mascarpone cream mixture evenly over the second layer of ladyfingers, ensuring the top is smooth.
   • Cover the dish tightly with plastic wrap, pressing it gently against the surface of the cream to prevent a skin from forming, or use an airtight lid.
5. Chill the Tiramisu:
   • Refrigerate the assembled tiramisu for at least 6 hours, but preferably overnight (8-12 hours). This crucial chilling time allows the flavours to meld beautifully, the ladyfingers to soften to a cake-like consistency, and the entire dessert to set properly, making it easier to slice and serve. Do not rush this step!
6. Garnish and Serve:
   • Just before serving, remove the tiramisu from the refrigerator and discard the plastic wrap.
   • Artfully arrange the reserved fresh strawberries (you can leave them whole, slice them, or fan them) over the top of the tiramisu.
   • Add fresh mint sprigs for a touch of green colour and freshness, if desired.
   • For an extra touch, you could add some small dollops of freshly whipped cream or a dusting of white chocolate shavings.
   • Slice the tiramisu into squares or portions using a sharp knife (wiping the knife clean between cuts helps create neat slices) and serve immediately.