Wash strawberries, dry and hull. Cut most in two, chopping the larger ones. Leave a few whole for decorating the top. Sprinkle with orange juice and 2 – 4 tbsp. sugar. Mix and let it rest to form juice.
Beat ricotta with 4-5 tbsp. powdered sugar (or sugar) and gradually add cream (can be whipped for added fluffiness).
Line a rectangular pan (can use a large bread pan) with wax or aluminum paper.
Drain berries and dip the ladyfingers quickly, one by one in the juice on both sides and at the same time lining the pan around the sides (the ladyfingers can but cut to fit the size of the pan). Keep the more rounded side next to the pan. Do the same to fit the bottom of the pan.
Spread half of the ricotta cream mixture in the pan. Top with the drained fruit and spread the remaining mixture on top.
Cover the top with more ladyfingers that have been dipped in the juice.
Cover with wax or aluminum paper and place a weight on top (for ex. a box of rice). Chill in the fridge for at least 2 hrs. When ready to serve place in the freezer for an additional 20 min.
Turn out onto a serving dish and gently peel off the paper. Decorate the top with the reserved strawberries and whipped cream if desired.
