1. Put the cookies and flaked almonds in a food processor and pulse until they form coarse crumbs. Add the melted butter and pulse again until the mixture starts to clump.
2. Press the crumbs into the base and sides of a 20 cm x 30 cm | 8-inch x 12-inch baking dish.
3. Put the cream, mascarpone, condensed milk and vanilla extract in a large mixing bowl. Whisk with an electric whisk until the mixture holds its shape.
4. Spoon the cream mixture into the baking dish and level the surface. Score the top into twenty pieces (four rows of five) and press half a strawberry into each one.
5. Cover with clingfilm and freeze for at least 3 hours before cutting and serving.
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