In a medium saucepan, bring water and sugar to a boil over medium-high heat, stirring until sugar is completely dissolved. Remove from heat and let cool for 10 minutes.
Place the sugar/water, strawberries, and lime juice into a blender or food processor, work in batches if needed, and process until completely smooth.
Pour the mixture into a freezer safe container and freeze overnight or for a minimum of 6 hours.
*Pull the sorbet out of the freezer prior to serving so it can soft up.
Before you are ready to serve, using an electric mixer or by hand with a wire whip, whisk the heavy cream until stiff.
Scoop the sorbet about 2 to 3 golf ball sized per portion and top with whipped cream. Garnish with mint.