For the Strawberry Matcha Tiramisu:

1. Start by making your strawberry puree. Add frozen strawberries to a saucepan with the lemon juice. Cook on medium heat for about 10 minutes until the strawberries have cooked down and released their juices. Add the sugar and stir, cooking for another 10 minutes on low until thickened. Shut off the heat and let cool slightly, then blend until smooth. Set aside in the fridge to let cool completely while you work on the mascarpone filling.
2. Add egg yolks and sugar to a bowl and using an electric mixer or stand mixer, beat for 5 minutes or until pale in color and slightly thickened. Add mascarpone, ½ cup strawberry puree, heavy cream, vanilla, and salt and beat until combined. 
3. In a shallow dish, add your matcha and the hot water and whisk until there are no more clumps. Whisk in the white sugar and let cool slightly.
4. Start assembling your tiramisu in an 8×8” or 9×9” baking dish. If using coupe glasses, you may need to break the lady fingers in half to fit. Dip the lady fingers in the matcha mixture for about 3 seconds (a quick double dunk should do the trick). Don’t dunk them for too long or else you run the risk of them falling apart. Place the ladyfingers in the bottom of the baking dish, breaking them in half if needed to fit the bottom. You should use around ~12 lady fingers per layer depending on the size of your dish.
5. Add half the mascarpone filling and spread evenly using a spatula. Dollop over the remaining strawberry puree (you should have about ½ cup left). Repeat the layering process to add another layer of soaked ladyfingers and spread the rest of the mascarpone filling over top.
6. Cover the tiramisu with plastic wrap and place in the refrigerator to set at least 4-6 hours, ideally overnight. 
7. When ready to serve, dust lightly with blended strawberry powder or matcha and enjoy!