Strawberries with Mint Whipped Cream

1. 1

   In a medium saucepan over medium heat, bring sugar, mint, and the water to a boil.

2. 2

   Remove from heat; let steep 15 minutes.

3. 3

   Strain through a fine-mesh sieve into a liquid measuring cup, pressing to extract as much liquid as possible (to yield about 1/4 cup).

4. 4

   Discard solids.

5. 5

   Let cool.

6. 6

   (Syrup can be refrigerated in an airtight container up to 1 week.)

7. 7

   With an electric mixer, whip cream until stiff peaks form.

8. 8

   Gently fold in the syrup; if needed, rewhip cream to stiffen.

9. 9

   Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses.

10. 10

    Top each with a mint sprig.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.