Torta di Fragola -- Strawberry Cake

Make one cup of simple syrup by combining the sugar and water in a saucepan over high heat, boiling briefly until clear.
Remove from the heat and let cool thoroughly.
Line the bottom of a 13x9-inch pan with two rows of Savoiardi.
It will take about 20 of the fingers and you may have to snip off the ends of one of the rows to make the lady fingers lay flat.
Slice up about 2/3 of the strawberries and cover the Savoiardi layer well.
Drizzle about half of the cooled simple syrup over the bottom berry-Savoiardi layer.
In a small bowl mix the strawberry jam and all of the Mascarpone cheese by hand, creaming the two together well.
In a separate, larger bowl, beat just 1 cup of the chilled heavy cream into whipped cream, stirring in a teaspoon of vanilla and a tablespoon of sugar at the end.
Lighten the Mascarpone mix by stirring in a spoonful of the whipped cream, before folding the rest of it back into the larger bowl of whipped cream.
Spoon the Mascarpone mix onto the berry layer, spreading it out to the edges.
Press another 22 fingers into the that creamy layer.
Slice the remaining berries and layer them over the lady fingers.
Drizzle the torte with the remaining sugar syrup.
Allow to settle, then cover tightly with plastic wrap and refrigerate for no more than 6 hours.
It will get soggy if you do.
Just before serving, whip more cream and decorate the top.
This is a large torte, serving at least a dozen people.
Halve it if you would like a smaller rendition.
Use a small pan to build it in also.