In a bowl, gently mash the chopped strawberries with ⅓ cup of sugar. Set aside.

In a separate bowl, beat the heavy whipping cream until stiff peaks form.

In another bowl, whisk together the powdered sugar, instant pudding mix, and mascarpone cheese until smooth and creamy.

Gently fold the whipped cream into the mascarpone mixture.

Dip ladyfingers briefly in the strawberry mixture, then arrange a layer in the bottom of a serving dish.

Spread half of the mascarpone mixture over the ladyfingers. Top with half of the remaining strawberry mixture and the strawberry pie filling. Repeat layers.

Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Garnish with sliced strawberries, whipped cream, and powdered sugar before serving.