Combine the strawberries, sugar and limoncello in a medium bowl and let macerate for 30 minutes, stirring occasionally.
Combine the mascarpone, vanilla bean seeds and heavy cream in a large bowl and whisk until light and fluffy.
Divide the cream among 4 bowls or goblets, top with some of the berries and the juices and sprinkle with pistachios. Garnish with mint sprigs and serve.
Recipe courtesy of Bobby Flay