Wash and dry the strawberries. Then, chop them into small, even pieces. You can reserve a few strawberries to slice for garnish, if desired.

Add the chopped strawberries to a large bowl. Then, add the sweetener, fresh lemon juice, and vanilla extract. Lightly mix these ingredients.

Use a potato masher or fork to gently mash the strawberries just enough to release their juices, leaving some chunks intact. Don’t fully mash.

Add a layer of 12 ladyfingers in a 9x9-inch baking dish.

Spread half of the strawberry mixture evenly over the ladyfingers.

Spread half of the whipped topping over the strawberries. It helps to add four dollops first, then gently spread them into an even layer.

Repeat these layers with the remaining 12 ladyfingers, followed by the remaining strawberries, and finish with the final layer of whipped topping.

Once assembled, cover and chill in the refrigerator for at least 4 hours or overnight. The ladyfingers need time to soften and absorb the strawberry juices, creating a cake-like texture. When ready to serve, top with optional sliced strawberries for garnish, then serve and enjoy!