Prepare the Strawberry Mixture:

1. Place the chopped strawberries in a bowl and mix with granulated sugar. Let sit for 10 minutes to macerate.
2. Mash the berries gently with a fork to release juices.
3. Stir in the strawberry pie filling until well combined. Set aside.

Prepare the Mascarpone Cream:

1. In a large mixing bowl, whip the heavy cream and vanilla extract on medium speed until frothy (about 2-3 minutes).
2. Add the sifted powdered sugar and vanilla pudding mix. Continue to whip until stiff peaks form (approximately 3-4 minutes).
3. Gently fold in the mascarpone cheese in two additions, mixing until smooth and creamy.

Assemble the Tiramisu:

1. Lightly grease a 9×9-inch baking dish.
2. Quickly dip each ladyfinger into the strawberry mixture, ensuring they’re moistened but not soggy.
3. Lay the soaked ladyfingers in a single layer at the base of the dish.
4. Spread half of the remaining strawberry mixture over the ladyfingers.
5. Spread half of the mascarpone mixture over the top, smoothing it into an even layer.
6. Repeat the layers: dipped ladyfingers, strawberry mixture, and mascarpone cream.
7. Seal the dish with plastic wrap and chill in the refrigerator for a minimum of 6 hours, ideally overnight.
8. Before serving, garnish with fresh strawberries and optional toppings.