Blend fresh strawberries with granulated sugar and lemon juice in a blender until smooth. Pour the mixture into a saucepan and heat over medium heat for about 5-7 minutes until the sugar dissolves completely. Reserve half of the syrup for dipping ladyfingers later, and continue cooking the other half until it thickens to a jam-like consistency, roughly 10 minutes.

In a double boiler, whisk egg yolks and sugar together until pale and sugar dissolves, about 5 minutes. Remove from heat and let cool slightly. In a separate bowl, whip mascarpone cheese until soft peaks form. Gently fold the cooled egg mixture into the mascarpone, then whip heavy cream until stiff peaks form; fold it into the mascarpone until well combined and fluffy.

Briefly soak ladyfinger cookies in the reserved strawberry syrup, ensuring they absorb flavor but do not become soggy. In a suitable dish, layer the soaked ladyfingers, followed by thick strawberry syrup, and then mascarpone cream. Repeat layering process, finishing with mascarpone cream on top.

Cover the assembled Strawberry Tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Once chilled, remove plastic wrap and decorate with whipped cream, sliced strawberries, and a sprinkle of crushed freeze-dried strawberries. Serve immediately.