Prepare Strawberry Layer: In a small bowl, combine sliced strawberries and granulated sugar. Let macerate at room temperature for 15 minutes to create a syrup.

Prepare Soaking Liquid: In a shallow dish, whisk together milk, condensed milk (if using), vanilla, and half of the pandan extract (or half the fresh juice). Set aside.

Create 'Cloud' Cream: In a large cold bowl, whip heavy cream to soft peaks. Add 1/4 cup powdered sugar and continue whipping to stiff peaks. Transfer to another bowl.

In the large bowl, combine cold mascarpone, remaining 1/2 cup powdered sugar, and remaining pandan extract. Beat on low-medium speed *just until smooth and creamy*. Do not over-mix.

Add one-third of the whipped cream to the mascarpone and fold gently with a spatula to lighten. Add remaining cream and fold completely until airy and combined. *Do not beat.*

Assemble Tiramisu: Quickly dip ladyfingers (1-2 seconds per side) into pandan liquid and arrange in a single tight layer in a 9x13 inch dish. Spread macerated strawberry slices over them.

Spread half of the pandan 'Cloud' filling smoothly over the strawberry layer. Repeat with a second layer of soaked ladyfingers, strawberries, and the remaining cream.

Chill to Set: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to merge and layers to set.

Finish and Serve: Just before serving, uncover and garnish with reserved whole/halved fresh strawberries and a sprinkle of shredded coconut. Serve cold.