In a medium saucepan, combine strawberries, sugar, and lemon juice. Cook for 5-7 minutes until strawberries soften. Mix cornstarch with water, stir into mixture, simmer for 2-3 minutes until thickened. Let cool.

In a large mixing bowl, whip together vegan cream cheese, coconut cream, sweetened condensed milk, and vanilla extract for about 3-5 minutes until smooth and fluffy. Refrigerate for 30 minutes.

Dip ladyfingers quickly into the cooled strawberry sauce, layer them in a baking dish, spread half of the cream filling, add a layer of strawberry sauce, and repeat for the second layer.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, uncover, dust the top with strawberry powder or garnish with fresh strawberry slices, slice into squares, and enjoy!