Strawberries and Cream with Sugar Crisps

6 wonton skins
1 to 2 Tablespoons melted unsalted butter
2 Tablespoons sugar
1/8 teaspoon cinnamon
Quick Strawberry Sauce (recipe follows)
1 pint strawberries, hulled, sliced
1 pint other berries, such as raspberries, blackberries and/or blueberries
1/2 cup whipping cream, whipped
Fresh mint sprigs for garnish

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

For sugar crisps:
Cut each wonton skin in half on the diagonal to make 2 triangles. Place wonton triangles on the prepared baking sheet and brush with melted butter. Mix sugar and cinnamon and sprinkle generously over wonton triangles. Bake until lightly browned, about 7 to 8 minutes. Cool.

Prepare quick strawberry sauce: Mix berries together in a small bowl. Whip the cream to soft peaks.

To assemble:
Pour a pool of sauce in the middle of a serving plate. Top with a pile of the berries and a dollop of whipped cream. Stand 3 sugar crisps around each pile of berries. Garnish with more cream and a mint sprig.

Makes 4 servings

QUICK STRAWBERRY SAUCE (makes about 1 1/2 cups):
1 pint fresh strawberries, hulled and halved
3 Tablespoons sugar, or to taste
1 to 2 Tablespoons water
1 Tablespoon orange-flavored liqueur (optional)

Put strawberries, sugar, 1 Tablespoon water and liqueur into blender or food processor. Process until smooth. Taste and add additional sugar if desired. Add remaining water if necessary to thin to a medium sauce consistency. For a more elegant presentation, push the sauce through a fine wire mesh strainer to remove the seeds. Refrigerate up to 1 week.