Mix the crushed cookies with a little melted butter and press into the bottom of your serving dish to form an even crust. Refrigerate to set while preparing the filling.
Whisk together the mascarpone cheese and powdered sugar until smooth and creamy; this will be your rich filling.
Gently fold the balsamic vinegar into the mascarpone mixture, allowing the tang to infuse the creamy base and deepen the flavor.
In a chilled bowl, whip the heavy cream until soft peaks form, creating a light, airy complement to the dense mascarpone.
Carefully fold the whipped cream into the mascarpone mixture, combining until smooth and fluffy.
Arrange a layer of sliced strawberries over the prepared crust, and then spread half of the mascarpone filling evenly over the fruit.
Add another layer of strawberries on top of the filling, then carefully spread the remaining mascarpone mixture over the strawberries, smoothing the top.
Chill the assembled cake in the refrigerator for at least 2 hours, allowing the flavors to meld and the texture to set.
Just before serving, optionally drizzle a little extra balsamic vinegar over the top and arrange additional strawberries for decoration.
Slice and serve the cake chilled, enjoying the contrast of creamy filling, fresh strawberries, and a hint of tang from the balsamic vinegar.
