Reserve 3 or 4 strawberries for garnish; slice half of the remaining strawberries into a bowl. Add 2 tablespoons of sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.

Combine the rest of the strawberries, 2 1/2 tablespoons sugar, and the remaining juice of 1 lemon in a blender; blend until smooth.

Transfer the strawberry purée to a small saucepan and cook over low heat until thickened, stirring often, for about 5-10 minutes. Taste the sauce, adjust for sweetness if needed, and cool completely.

Beat cream cheese and 2 1/2 tablespoons of sugar in a large bowl with an electric mixer until smooth and creamy. Whip heavy cream in a separate bowl until soft peaks form, then fold into the cream cheese mixture.

Arrange ladyfinger cookies in a snug single layer inside a baking dish. Pour half the strawberry sauce over the ladyfingers. Spread half the cream mixture on top, followed by half the macerated strawberries. Repeat the layers with the remaining ingredients, ending with cream mixture on top.