Combine balsamic vinegar, 2 teaspoons sugar, and lemon juice in a small saucepan.

Stir over medium heat until the sugar dissolves completely.

Boil the mixture until it reduces to about 1/4 cup, approximately 3 minutes.

Transfer the reduced balsamic syrup to a small bowl and let it cool down to room temperature.

In a medium bowl, combine mascarpone cheese, whipping cream, vanilla extract, and 2 tablespoons of sugar.

Whisk the mixture until soft peaks form.

Cover the whipped mascarpone mixture and refrigerate for at least 30 minutes, up to 4 hours.

In a large bowl, combine the halved strawberries and the remaining 2 tablespoons of sugar.

Drizzle the cooled balsamic syrup over the strawberries and toss gently to coat them evenly.

Let the strawberries macerate for about 30 minutes, stirring occasionally.

Divide the macerated strawberries and balsamic syrup among 6 serving goblets or bowls.

Top each serving with a generous dollop of the whipped mascarpone mixture and serve immediately.