Strawberry and Mascarpone Cream Parfaits with Balsamic Syrup and Mint

1/3 cup balsamic vinegar
4 tablespoons sugar
1 teaspoon fresh lemon juice

1 cup chilled mascarpone cheese
2 cups whipping cream
1 teaspoon vanilla extract

2 lbs. strawberries, hulled and halved

8 whole strawberries
Fresh mint leaves

Combine vinegar, 1 tablespoon sugar and lemon juice in small saucepan. Bring to a boil, stirring until sugar dissolves. Boil until syrup is reduced by half, about 4 minutes. Transfer to a small bowl and cool completely. (Syrup can be made one day in advance. Cover and refrigerate.)

In a mixing bowl combine mascarpone cheese, whipping cream, 2 tablespoons sugar and vanilla. Beat until soft peaks form. Cover and refrigerate up to 4 hours.

30 minutes before serving, combine strawberries and balsamic syrup in a bowl. Add 1 tablespoon sugar. Toss gently to combine. Let sit at room temperature for 30 minutes.

Divide half the strawberries among 8 glass goblets. Spoon half the cream mixture over the strawberries. Top cream mixture with remaining strawberries. Top with cream mixture. Drizzle with any remaining syrup.

Garnish with whole strawberries and mint leaves.