Place the sliced strawberries in a large bowl. Sprinkle them with the sugar and drizzle over the fresh lemon juice. Toss everything together gently, then let the berries rest while they release their sweet, flavorful juices.

In a large mixing bowl, beat the softened cream cheese, sifted powdered sugar, and melted strawberry preserves until the mixture is silky smooth with no lumps remaining. Fold in 1 cup of the whipped topping until the filling is light and creamy, then set it aside.

Arrange the ladyfingers on a plate or tray and lightly drizzle them with the orange juice so they soften slightly without becoming soggy.

In a separate bowl, whisk the remaining whipped topping together with the strawberry extract until the flavor is evenly blended. Set aside until you're ready to assemble the dessert.

Spread half of the cream cheese filling evenly across the bottom of a 9 x 9 inch or 11 x 7 inch baking dish.

Cover the filling with half of the orange juice soaked ladyfingers, breaking a few if needed so they fit neatly into the dish.

Spoon half of the strawberries over the ladyfingers, making sure to drizzle on a little of their delicious juice.

Spread the remaining cream cheese filling into an even layer over the strawberries, then gently smooth half of the strawberry whipped topping over it.

Add the remaining ladyfingers in an even layer, followed by the rest of the strawberries and all of their juices.

Finish by spreading the remaining strawberry whipped topping over the entire dessert, smoothing the top with a spatula for a beautiful finish.

Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though an overnight chill will give the layers the best texture and flavor.

Just before serving, garnish with plenty of fresh sliced strawberries for a bright, beautiful finish.