In a mixing bowl, whip together the heavy cream, mascarpone cheese, and powdered sugar until soft peaks form.
Gently fold in the limoncello and the zest of one lemon into the whipped cream mixture.
Begin layering by placing Tate's lemon cookies at the bottom of a springform pan.
Spread a layer of the whipped cream mixture over the cookies, followed by a layer of sliced strawberries.
Continue to alternate layers of cookies, whipped cream, and strawberries until all ingredients are used.
Smooth the top layer and cover the pan, then refrigerate it overnight.
Once chilled, carefully remove the springform pan.
Top the cake with additional strawberries, then garnish with lemon zest, fresh mint, and pea flowers.
Finish by dusting with a little more powdered sugar.
