In a saucepan, simmer strawberries with sugar and lemon juice over medium heat until thick and syrupy (about 15–20 minutes). Let cool completely, then refrigerate.

In a bowl, whisk egg yolks and caster sugar for about 5 minutes until pale and creamy. Add mascarpone and vanilla; beat gently until smooth for a couple of minutes. In another bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the mascarpone mixture until light and fluffy.

In a shallow bowl, mix milk, strawberry syrup, and vanilla extract. Layer the lady fingers on a shallow 8x12 inch casserole dish. Gently spoon the milk mixture over the lady finger. Add a layer of sliced strawberries, spread half of the cream over the layer and swirl in dollops of the strawberry compote. Repeat for a second layer. Chill for at least 4 hours. Decorate with fresh strawberries before serving.