Wash and slice the strawberries, then set aside.
In a bowl, combine mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Whip the heavy cream in another bowl until soft peaks form.
Fold the whipped cream into the mascarpone mixture until well combined.
Dip each ladyfinger into the cooled coffee for a few seconds.
Layer half of the dipped ladyfingers in a serving dish.
Spread half of the mascarpone mixture over the ladyfingers.
Add a layer of sliced strawberries on top.
Repeat the layers with the remaining ladyfingers, mascarpone, and strawberries.
Dust the top with cocoa powder and refrigerate for at least 4 hours.