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Wash the strawberries and pat them dry, only after the core and slice them.
Slice strawberries, add them to a medium bowl, sprinkle with sugar, and drizzle with lemon juice. Toss and let sit for 30 minutes.
Add the strawberry mixture to a blender or food processor and blend until smooth. Transfer the strawberry sauce to a shallow bowl and set aside.
Add mascarpone cheese, cream cheese, and sugar to a large mixing bowl. Using a hand mixer, whisk on medium speed until combined. Scrape the sides and bottom of the bowl.
Add dry pudding mix and vanilla extract. Whisk until thoroughly combined and smooth.
Add whipped topping and whisk to combine.
Dip 14 Savoiardi cookies, one by one into the strawberry sauce. You can let them stand in the sauce for 3-5 seconds. After which arrange the cookies on the bottom of an 8x8 inches baking pan.
Top with a hefty amount of Strawberry Cream, about half of the cream.
Dip the remaining 14 Savoiardi cookies into the sauce, sinking them to absorb enough sauce, and arrange them on the cream layer.
Top with the remaining cream layer.
Refrigerate for at least 6-8 hours or until ready to serve.
When ready to serve, slice fresh strawberries and add them to the top of the cake.