Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below.
For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed.
Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on.
Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy.
Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy!
*You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating.