Egg-Free Strawberry Tiramisu

Prepare a portion of the strawberries for garnish by setting aside 3 or 4. Slice and reserve the remaining strawberries, approximately half of the original amount.

Combine the sliced strawberries with 2 tablespoons sugar and the juice of 1 lemon in a bowl. Stir to mix, then set aside for later use.

Transfer the remaining strawberries into a blender. Add 2 1/2 tablespoons sugar and the juice of 1 lemon, then blend until a smooth puree forms.

Transfer the strawberry puree to a small saucepan and cook over low heat, stirring frequently, until it reaches the desired consistency, approximately 5 to 10 minutes. Check the sauce for sweetness and adjust by adding more sugar if necessary, or add water to thin it out. Remove from heat and let cool completely.

In a separate bowl, cream together 2 1/2 tablespoons sugar and the cream cheese until smooth. Whip heavy cream in a separate bowl until it forms soft peaks, then fold the whipped cream into the cream cheese mixture.

Arrange ladyfingers in a single layer at the bottom of a square glass dish. Pour half of the strawberry sauce over the ladyfingers, followed by half of the cream cheese mixture. Top with half of the marinated sliced strawberries.

Repeat the layers, starting with the ladyfingers, then the remaining strawberry sauce, and finally the remaining cream cheese mixture. Top with the reserved strawberries.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight to allow the flavors to meld together.