Wash and slice the strawberries; set aside.

Melt the white chocolate in a microwave-safe bowl in short bursts, stirring until smooth; allow to cool slightly.

Whip heavy cream until stiff peaks form.

In another bowl, mix mascarpone cheese, melted white chocolate, and vanilla extract; gently fold in whipped cream until combined.

Briefly dip ladyfingers into strawberry juice or syrup and layer them in a serving dish. Spread half of the mascarpone mixture over the ladyfingers and add a layer of sliced strawberries. Repeat layers.

Cover and refrigerate for at least four hours or overnight before serving.