Combine the sliced strawberries, white sugar, and lemon juice in a bowl. Stir and let sit for 20-30 minutes to release the juices.

In a separate bowl, mix the strawberry pie filling with 2-3 tablespoons of the syrup from the macerated strawberries. Add a splash of water or lemon juice if needed to thin it slightly.

In a large bowl, beat the mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth.

In another large bowl, using a hand mixer or stand mixer, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.

Quickly dip each ladyfinger into the strawberry pie filling mixture, coating them lightly but not soaking them.

Arrange a layer of dipped ladyfingers in the bottom of a 9x9-inch baking dish.

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

Repeat the layers (ladyfingers, mascarpone cream, strawberries) until the dish is full, finishing with a layer of mascarpone cream on top. Cover and refrigerate for at least 4 hours or overnight.

Before serving, garnish with fresh sliced strawberries, and a dusting of powdered sugar. Slice, serve, and enjoy!