In a medium saucepan, put
Granulated Sugar (1/2 cup)
Fresh Mint Leaves (1 1/2 cups)
Water (1 cup)
and bring to a boil. Reduce the water and mint mixture to a glaze consistency, about 3-4 minutes.
Remove from heat and steep for 5-10 minutes.
After it has steeped, strain the mixture and discard the solids. Let it cool down to room temperature.
While the syrup cools, in a large bowl, whip the
Heavy Cream (1 1/2 cups)
until it reaches stiff peaks. You can check this by the cream standing straight up when you turn the whisk facing up.
Gently fold in 1/4 cup syrup, being careful not to break the stiff peaks. If needed, re-whip the cream to stiff peaks.
Spoon with the
Fresh Strawberries (3 cups)
and alternate between layers of strawberries and cream. Garnish with extra mint leaves on top.