Wash and dry the strawberries. Cut into slices half of the strawberries and place them into a bowl and let them marinate in 2 tablespoons of sugar and the lemon juice. In a saucepan, dissolve two tablespoons
of sugar in the water. Whip the cream and let the syrup cool down. Assemble the semifreddo in a loaf pan. Soak the “Gastone Lago” lady fingers in the syrup, spread half of the whipped cream, creating a layer, then create a layer of strawberries and cover with whipped cream. Cover the semifreddo with another layer of soaked lady fingers and cover with the remaining cream, decorating with marinated strawberries. Let the cake cool for at least 4 hours. Cut into slices before serving.