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Zest and juice orange. Reserve 2 tsp. of zest and gently toss strawberries in orange juice. Set aside.
In a mixing bowl, whip the heavy cream, sugar and vanilla until peaks form. Fold zest into whipped cream.
Layer each serving glass with pound cake, strawberries, and whipped cream. Repeat until cups are filled to top. Garnish with fresh mint leaves and refrigerate until ready to serve.
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