Lemon Pound Cake with Mint Berries and Cream

Combine the sugar and mint leaves in a food processor until smooth.Beat the butter on medium speed with an electric mixer for 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, whisking for 5-7 minutes. Add the eggs, 1 at a time, beating until the yellowness disappears. Add the flour alternately with 1/2 cup of whipped cream, starting and ending with the flour. Beat on low speed until smooth after each addition. Add the lemon zest and lemon juice. Pour the batter into an 8 1/2-inch x 4 1/2-inch pan, oiled and floured.Bake at 350 ° C for 1 hour or until a wooden stick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool on a wire rack.Beat the remaining 2 cups whipped cream, 1/4 cup powdered sugar, and 1 tablespoon mint mixture in an electric mixer on medium speed until stiff peaks form. Roll in lemon curd.Combine the remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.Serve the pie with lemon cream and strawberries. Decorate if desired.