In a medium bowl, combine sliced fresh strawberries with granulated sugar and a splash of orange juice. Stir to coat the strawberries evenly and let them sit for 20 minutes.

In a large mixing bowl, whisk together chilled mascarpone cheese, heavy whipping cream, powdered sugar, and pure vanilla extract until thick and creamy, about 2 to 3 minutes.

In a shallow dish, mix equal parts of water and additional orange juice. Quickly dip half of the ladyfingers into the mixture for no more than 2 seconds and arrange in a single layer at the bottom of an 8x8 inch dish.

Spread half of the mascarpone cream mixture over the soaked ladyfingers, ensuring an even layer.

Spoon half of the macerated strawberries over the mascarpone cream layer and press them lightly into the cream.

Dip the remaining ladyfingers in the soaking mixture and arrange them on top of the strawberries in a single layer. Spread the rest of the mascarpone cream mixture over the ladyfingers.

Cover the assembled Strawberry Tiramisu with plastic wrap and refrigerate for at least 3 hours, or ideally overnight.

Before serving, garnish with additional sliced strawberries on top.