2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish
1 cup heavy cream
1 quart strawberries, hulled and thinly sliced
Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).
Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.
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