Mac­erate the strawberries: In a bowl, combine sliced strawberries, granulated sugar, lemon juice, and vanilla. Stir gently and let sit for 15–20 minutes, until the berries release juices and turn glossy.

Make the soak: In a small saucepan over low heat, whisk together the strawberry jam, water, and lemon juice until smooth and slightly syrupy, 2–3 minutes. Remove from heat and stir in liqueur if using. Cool to room temperature.

Whip the cream: In a cold mixing bowl, whip heavy cream to soft peaks. Don’t overwhip—you want it cloud-like, not stiff.

Mix the mascarpone cream: In another bowl, beat mascarpone, powdered sugar, vanilla, and salt on low until just smooth. Fold the whipped cream into the mascarpone in two additions until fully combined and silky.

Prep the ladyfingers: Pour the cooled strawberry soak into a shallow dish. Quickly dip each ladyfinger—about 1 second per side. Do not soak; they should be lightly moistened but still hold shape.

Layer the trifle: In a trifle dish or deep glass bowl, spread a thin layer of mascarpone cream on the bottom. Add a single layer of dipped ladyfingers. Spoon on a layer of macerated strawberries with a bit of their juices. Add a generous layer of mascarpone cream. Repeat the layers until you reach the top, finishing with cream.

Chill: Cover and refrigerate for at least 4 hours, ideally overnight. This allows the flavors to meld and the ladyfingers to soften.

Garnish and serve: Before serving, top with sliced strawberries, a few whole berries, mint leaves, or white chocolate shavings for contrast. Spoon into bowls, making sure everyone gets a bit of every layer.