Prepare the Strawberries
In a large bowl, combine the sliced strawberries, granulated sugar, and lemon or lime juice.
Toss gently until evenly coated.
Set aside for 15–20 minutes to allow the strawberries to release their natural juices.
Make the Whipped Cream
In a large mixing bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form.
Set aside.
Prepare the Strawberry Filling
In another large bowl, beat the softened cream cheese, powdered sugar, and melted strawberry preserves until smooth and creamy.
Add red food coloring if desired for a deeper pink color.
Fold in ½ cup of the prepared whipped cream until fully incorporated.
Assemble the Tiramisu
Place the ladyfingers in a shallow bowl and lightly drizzle with orange juice.
Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch glass baking dish.
Spread half of the strawberry cream filling over the ladyfingers.
Add half of the macerated strawberries.
Spread half of the whipped cream over the strawberries.
Repeat the layers with the remaining ladyfingers, filling, strawberries, and whipped cream.
Chill
Cover and refrigerate for at least 6 hours, preferably overnight.
For firmer layers, place the dessert in the freezer for 1 hour before serving.
Slice and serve chilled.