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Lemon Pound Cake With Mint Berries And Cream

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Ingredients

1/4 cup sugar

1/4 cup loosely packed mint leaves

3/4 cup butter, softened

3 cups powdered sugar, divided

3 large eggs

1 1/2 cups all-purpose flour

2 1/2 cups whipping cream, divided

2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1 (12-ounce) jar lemon curd

1 quart fresh strawberries, sliced

Garnish: fresh mint sprigs

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