In a small saucepan, add the mashed strawberries, water, lime juice, and honey (or granulated sugar) over medium heat. Bring up to a gentle simmer.

Once simmering, reduce the heat to medium-low heat and cook for 5 minutes, stirring occasionally and mashing the strawberries with the back of a wooden spoon against the sides of the saucepan, until the strawberries are softened and have released their juices.

Strain the mixture through a fine mesh sieve to remove the seeds and pulp. This is totally optional. You should be left with about ⅔ cup syrup. *You may have slightly more or less syrup depending on how much you mashed your strawberries.

Stir the lime zest into the strawberry syrup.

Set aside and allow to cool completely.

In a medium saucepan, add the diced strawberries, granulated sugar, and lime juice. Place over medium heat and cook for 5–7 minutes, stirring occasionally and mashing the strawberries with the back of a wooden spoon against the sides of the saucepan, until the strawberries soften and release their juices.

Remove from heat and let cool.

In a large mixing bowl, add the mascarpone, heavy cream, powdered sugar, and vanilla extract. Beat using a hand mixer on medium-low speed until smooth and fluffy. Scrape down the sides and bottom of the bowl and beat in any remnants. Set aside.

Working quickly, dip 10 of the ladyfingers into the strawberry syrup. Flip them to make sure they’re coated in the syrup. They should absorb the syrup but don’t keep them in long enough to become soggy.

Place the 10 dipped lady fingers in a single layer in the bottom of a 9x9-inch baking dish. I used a 9.5x7.5-inch dish in the photos.

Spread half of the strawberry compote evenly over the ladyfingers.

Spread half of the mascarpone cream evenly on top of the strawberry compote. Make sure to get to the edges of the baking dish.

Dip the remaining ladyfingers in the syrup and add them on top of the mascarpone cream layer.

Add the remaining strawberry compote on top of the lady fingers.

Top with the remaining mascarpone cream and spread evenly to the edges of the dish.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.

Before serving, top with fresh strawberry slices.