Wash and hull the strawberries and cut them into slices. Drizzle with lime juice, if desired, and sweeten to taste with 3-4 tablespoons of granulated sugar. Set aside.
Whip the cream into stiff peaks and set aside.
In a large mixing bowl, beat the remaining ingredients until smooth and combined. Fold in one third of the whipped cream, then fold in the rest of the whipped cream.
Set out your dessert glasses, ramekins or bowls. You will need 10 that are about 5-7 ounces (160-200 ml) each. Layer the strawberries with the cream in the glasses. Garnish the tops with strawberry slices and mint or lemon balm leaves.
Cover glasses with plastic wrap and chill until serving. Topfen cream will keep for up to four days in the refrigerator.
Notes
*Or other berries or fruit if you wish.**If this dessert is being served to adults only, you could marinate the strawberries in orange liqueur (Cointreau or Grand Marnier), rum or marsala if you wish.