Prepare the cream mixture by beating together mascarpone cheese, powdered sugar, and vanilla extract until smooth. Whip the heavy cream to stiff peaks and fold it into the mascarpone mixture.

Soak ladyfingers by quickly dipping each into strawberry horchata for just 1-2 seconds on each side.

Build the layers in a glass dish with soaked ladyfingers, half the cream mixture, and half the sliced strawberries. Repeat with another layer.

Chill for at least 4 hours covered with plastic wrap in the refrigerator.