In a large bowl - toss cleaned and cut strawberries with sugar, lemon juice, dessert wine or marsala and a pinch of salt. Set aside to macerate for 1/2 hour.
In another large bowl, whip the cream to soft peaks, just before soft peaks form add 1/3-1/2 cup powdered sugar and vanilla - taste and adjust to your desired sweetness. Fold in mascarpone until smooth and well incorporated.
You can make individual tiramisu in glasses (8-10 depending on glass size), or a large one in a trifle dish or 9 x 13 inch baking dish.
Pour liquid off of strawberries into a shallow dish, this will be your dipping liquid for your lady fingers. You are ready to assemble: dip each lady finger and layer in the dish. Next comes a layer of the mascarpone mixture followed by the strawberries - repeat to desired height or ingredients are gone. Save any extra dipping juice you have. Cover and place in refrigerator for 3-4 hours or overnight.
Just before serving, drizzle with extra juice and garnish with fresh mint.