Prep the strawberries: In a bowl, combine the sliced strawberries, lemon juice, sweetener, and vanilla. Toss gently and let sit for 10–15 minutes to release juices. This creates a light syrup you’ll use for moisture and flavor.

Make the “ladyfinger” base: In another bowl, mix almond flour, shredded coconut (if using), sweetener, and salt. Stir in the melted butter. Add almond milk 1 tablespoon at a time until the mixture resembles damp cookie crumbs that hold together when pressed.

Press the first layer: Line the bottom of an 8x8-inch dish or similar with parchment for easy lifting, or use a glass dish. Press half of the crumb mixture evenly into the bottom to form a thin base. Don’t compact too hard—just enough so it holds.

Make the cream: In a mixing bowl, beat the cold heavy cream until soft peaks form. In a separate bowl, whisk mascarpone with sweetener, vanilla, and a pinch of salt until smooth. Gently fold the whipped cream into the mascarpone mixture in two additions until light and fluffy.

Layer it up: Spoon half of the mascarpone cream over the crumb base and smooth it out. Spoon half of the macerated strawberries over the cream, drizzling a little of the syrup too. Sprinkle the remaining crumbs over the strawberries as the next “ladyfinger” layer.

Repeat and finish: Add the remaining cream and smooth the top. Arrange the remaining strawberries over the surface. If desired, dust lightly with unsweetened cocoa powder for a nod to classic tiramisu.

Chill to set: Cover and refrigerate for at least 3 hours, preferably 6–8 hours or overnight. This helps the crumbs soften slightly and the cream set.

Serve: Slice into squares and garnish with extra strawberries or mint. Use a clean, sharp knife and wipe between cuts for neat slices.