Carefully rinse the strawberries in a colander to wash away any debris. Then, cut them to prepare them for the mascarpone cream. There are 2 ways you can cut them:  Perpendicular cuts: Use a paring knife to trim off the stem end to create a flat surface, and then place the stem end facing down on a cutting board. Next, cut the berry in half starting from the top, slicing down towards the cutting board but not all the way through the berry. Then, make another perpendicular slice using the same technique. Fan out the berry so it resembles a blooming flower. Upright, core removed: Alternatively, slice off the tip of the non-stem end so the berry can stand upright. Then, slice off the leafy stem and remove the core, so the inside of the berry is somewhat hollowed-out. Stand the berries upright. Finally, add a garnish of your choice if you’d like. Small sprigs of mint can add a fresh taste, or toasted almonds can bring a crunchy contrast to the sweetness of the cream.

Summary:
Wash and cut 16 strawberries. Garnish with mint sprigs or toasted almonds.