Blend freeze-dried strawberries into dust.
Steep rose buds in shallow, wide bowl with hot water for 5 minutes. Remove rose buds. Add strawberry dust and mix until dissolved. Allow to cool.
In a large bowl, combine whipping cream, sweetener, and vanilla. Once fluffy texture, add soft cream cheese and mascarpone. Whisk for just a few seconds and lightly fold with rubber spatula until smooth.
Set piping bag with tip inserted inside into a tall glass. Fold ends over the top to support the bag open. Place cream inside, scraping with rubber spatula. Adjust bag if needed. Once all the cream is inserted, use bench scraper to push cream evenly and remove air bubbles.
Place container on top of paper towels or parchment paper to prevent strawberry dust from getting everywhere. Dip lady fingers one at a time in strawberry rose tea for 5 seconds and form a row, completely covering the bottom of the container. Sprinkle layer of strawberry dust. Pipe cream 1/2-3/4 inch thick and smooth out with off-set spatula. Add layer of sliced strawberries and sprinkle strawberry dust, Add second layer of cream.
Fold parchment paper in half and cut out half a heart. Unfold for full heart and gently place on top in the center. Sprinkle strawberry dust on top until top is completely coated. Remove parchment paper.
Rest overnight or 24 hours before consuming. Slice with a clean knife and use a spatula to gently scoop a slice onto a plate.
