Beat the softened cream cheese with 1/2 cup powdered sugar until completely smooth
Add the fresh lemon juice, lemon zest, and vanilla extract. Beat until the mixture is creamy and evenly combined.
In a separate chilled bowl, whip the heavy cream with 1/3 cup powdered sugar until firm peaks form. Be careful not to over-whip
Gently fold the whipped cream into the lemon cream cheese mixture until smooth and fluffy
Arrange one layer of ladyfinger cookies across the bottom of a 9 x 13-inch baking dish. Cut a few cookies if needed to fill larger gaps
Spread half of the lemon cream filling evenly over the cookies.
Add a second layer of ladyfingers, arranging them closely together.
Spread the remaining lemon filling over the second cookie layer and smooth the surface.
Cover the dish tightly and refrigerate for at least 6 hours. For the softest, most cake-like texture, chill overnight
Before serving, garnish with fresh berries and a little finely grated lemon zest if desired
Slice with a sharp knife and serve cold
