For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream.
For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes.
To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve.