In a medium bowl, stir together strawberries and ¼ cup (50 grams) sugar. Let stand until juices are extracted and sugar dissolves, 30 to 40 minutes, stirring occasionally.

In the work bowl of a food processor, process strawberry mixture until smooth.

In a large bowl, whisk mascarpone until smooth.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until frothy. Add remaining ¼ cup (50 grams) sugar, 1 tablespoon (12 grams) at a time, beating until medium-stiff peaks form. Whisk whipped cream mixture into mascarpone in three additions. Transfer 1½ cups (219 grams) whipped mascarpone to another medium bowl; add strawberries, and whisk vigorously just until thickened to original consistency. (Do not overmix.) Use immediately.