Prepare Strawberry Puree: Begin by slicing fresh strawberries and placing them in a bowl. Add orange liqueur, orange juice, and granulated sugar, then let the mixture rest for 15 minutes to meld the flavors. Afterward, puree half of this mix along with strawberry preserves until smooth, and then fold in the remaining strawberry chunks for texture.

Make Mascarpone Mixture: In a separate bowl, beat egg yolks and sugar together until the mixture turns pale and thick, which usually takes about 5 minutes. In another bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the mascarpone, along with orange zest and vanilla extract, ensuring a light and airy texture for your Strawberry Tiramisu.

Layer Tiramisu: Grab an 8" x 8" baking pan and spread a generous layer of strawberry puree on the bottom. Next, dip ladyfingers quickly into the remaining strawberry puree before placing a layer over the puree. Follow this with a layer of the mascarpone mixture. Repeat the process, creating two more layers of strawberry puree, dipped ladyfingers, and mascarpone until you’ve utilized all components.

Refrigerate: Once your layers are complete, cover the baking pan tightly with plastic wrap. Place the assembled Strawberry Tiramisu in the refrigerator to chill for at least 8 hours, but preferably overnight.

Serve: When ready to serve, carefully remove the plastic wrap, and garnish your Strawberry Tiramisu with additional slices of fresh strawberries on top. Cut into squares and serve chilled for a delightful refreshing experience.