Prepare

1. In a large mixing bowl, combine all the berries, cut large berries if needed, and toss them with the sugar, 1 tsp vanilla extract, and lemon juice. Allow to sit for 15-30 minutes, the longer the better, until the berries release their juices.
2. Next, drain the extra juice into a bowl and set aside. Then spoon the berries out onto a sheet pan lined with paper towels to absorb any excess moisture.
3. Prepare a batch of whipped cream. Beat the mascarpone until smooth and free of lumps. Very slowly incorporate the heavy cream, starting with ¼ cup, and mix until the mascarpone turns to a liquid consistency. Then add the remaining heavy cream. Beat at a high speed until soft peaks form, add the powdered sugar and 1 tsp vanilla extract, and beat until stiff peaks form.

Assembly

1. In a bowl, combine the milk with 1 tsp vanilla extract and liquor. You can also add the juices from the berries and mix to combine.
2. Spread a very thin layer of whipped cream (about ¼ cup) on the bottom of a 9-inch square pan. Dip each ladyfinger in the milk mixture and line the bottom of the dish with one layer of dipped ladyfingers. You may need to cut the ladyfingers in order to fit two rows into the dish.
3. Once the bottom layer is built, spread half the whipped cream over top and half the berries, lightly pressing them into the whipped cream.
4. Next, add another layer of soaked ladyfingers, a thin layer of whipped cream (about ¼ cup). Top with the remaining berries spread the remaining whipped cream over top. Cover tightly with plastic wrap and chill for 2-4 hours.
5. Prior to serving, use a food processor and pulse the freeze-dried strawberries to a fine crumb. Use a fine mesh strainer to dust the crumbs over the top.