Wash the strawberries and keep aside 2-3 to use for decoration later. Finely slice all the rest.
In a small saucepan over medium heat combine water and sugar. When the water starts simmering, put some strawberry slices in the pan (about a handful). Let them cook for 2 minutes before taking them out with a skimmer. Repeat the procedure until all the strawberries are cooked.
Remove from heat the pan with the remaining liquid and let cool for 15 minutes. Add the orange juice to the sweet strawberry sauce and stir. This liquid will be used to soak the ladyfingers in it.
In a large bowl whip the cream until hard peaks form.
In another large bowl combine powdered sugar, cream cheese, ricotta and vanilla. Beat at a high speed until smooth and fluffy. With a rubber spatula fold the whipped cream into the mixture.
Line the bottom of a 18-20 cm (7-8 inch) springform pan with a circle of baking paper.
Trim some of the ladyfingers to become about as long as the pan height. Quickly dip the trimmed ladyfingers in the strawberry-orange liquid and line them up side by side around the inside edge of the pan. Arrange a layer of soaked ladyfingers on the bottom of the pan. Use a sharp knife to cut them appropriately in order to fit tightly.
Spread evenly half of the strawberry slices over the layer of ladyfingers. Spread about half of the frosting on top. Arrange another layer of soaked ladyfingers and top them with the rest of the strawberries. Spoon or pipe the remaining frosting over the friuts. Refrigerate for at least 4 hours.
Before serving decorate with fresh strawberries.
Keep the leftovers of the Strawberry Charlotte about 3 days in the fridge, covered with cling film or aluminium foil.
You can make this dessert with fresh strawberries and skip the cooking part. In this case it will last 24 to 48 hours.