Start by washing, hulling, and chopping about two cups of fresh strawberries. In a medium saucepan, combine the strawberries with half a cup of sugar and the juice of one lemon. Cook over medium heat for about 10 minutes, stirring occasionally until the strawberries soften and release their juices. Mix a tablespoon of cornstarch with a bit of water and add it to the saucepan, simmering for another 3 minutes until thickened. Once done, remove from heat and allow the mixture to cool.

In a large mixing bowl, add 1 cup of mascarpone cheese, 1 cup of chilled coconut cream, and half a cup of sweetened condensed milk. Use an electric mixer to whip the mixture on medium speed for 3-5 minutes until it becomes smooth and fluffy, resembling soft peaks. Once whipped, cover the bowl with plastic wrap and refrigerate to let it chill for at least 30 minutes.

Prepare a baking dish by laying down a single layer of ladyfingers, about 12 pieces. Brush them lightly with the cooled strawberry confit. Spread half of the chilled cream mixture over the ladyfingers, smoothing it with a spatula. Next, spoon half of the strawberry confit over the cream. Repeat the process with another layer of ladyfingers, the remaining cream, and the rest of the strawberry confit.

Cover the dish with plastic wrap or a lid. Refrigerate it for at least 4 hours, ideally overnight, allowing the flavors to meld and the texture to set properly.

Before serving, dust the top with a sprinkle of strawberry powder or freshly sliced strawberries. Cut into generous portions, and serve chilled.