Begin by washing your fresh strawberries thoroughly to remove any dirt or debris. Hull and slice them into bite-sized pieces.

Sprinkle sugar generously over the sliced strawberries, mixing gently with a spatula. Let them sit for about 10 minutes at room temperature.

In a clean mixing bowl, pour in the heavy cream and add freshly squeezed lemon juice and lemon zest. Whip the cream until soft peaks form, about 3-5 minutes.

Gently fold the whipped cream into the prepared strawberries using a spatula.

Spoon the mixture into serving dishes or glasses. Top with whipped cream and fresh mint leaves for garnish.

For a cooler experience, chill the assembled posset in the refrigerator for about 30 minutes before serving.