Thinly slice half the strawberries and set aside. Dice the remaining strawberries and place in a medium saucepan. Add the sugar, balsamic vinegar, and salt and place over medium heat. Cook, stirring, until the sugar dissolves. Cover the pan and simmer, stirring occasionally and reducing the heat as needed, for 10 minutes, or until the strawberries cook down into a juicy sauce.
Set a fine mesh strainer over a medium heatproof bowl. Pass the strawberry sauce through the strainer to remove the solids. Set the solids aside for assembling the tiramisu. Add the water to the juices in the bowl and stir to combine. Chill in the refrigerator until ready to assemble the tiramisu.
In a large bowl, mix together the mascarpone and vanilla extract.
In another large bowl, use an electric mixer or stand mixer to beat the cream and powdered sugar on medium speed for 5 to 8 minutes, or until soft to medium peaks form. Gradually and gently fold the whipped cream into the mascarpone, mixing until just combined.
Assemble the tiramisu. Dip half the ladyfingers into the strawberry syrup one at a time, leaving each one in the liquid just long enough to coat it on all sides. Arrange the dipped ladyfingers evenly at the bottom of a 9x9-inch or similar baking dish, cutting them if necessary to fully cover the bottom.
Spread half the mascarpone mixture evenly on top, then evenly dot the reserved cooked strawberry solids on top of the mascarpone. Top with half the sliced strawberries.
Dip the remaining ladyfingers into the strawberry syrup one at a time, placing them in an even layer on top of the sliced strawberries. Top with the remaining mascarpone mixture and remaining sliced strawberries.
Cover and chill in the refrigerator for at least 8 hours or overnight before slicing and serving.
