To make the mini cups, start with the strawberry sorbet. Add strawberries, sugar, lemon juice, vanilla, egg, and Rich's whip to a food processor fitted with the blade attachment. Blend until smooth(you will see little flakes of strawberry). Divide between the cups, and place in the freezer to set overnight or for a few hours.

For mini cups: Once the strawberry layer has set, make the lemon layer. In the bowl of a stand mixer fitted with the whisk attachment, whip the Rich's whip until fluffy. Slowly add the sugar and whip to combine. Then add the lemon juice and eggs and whip to combine. Taste it- you can add some lemon zest here if you want it extra lemony!

Take out the strawberry sorbets and( I use a spoon for this) fill the cups to the top with the lemon whip. Sprinkle over lemon zest, and delicately place a mint leaf into the top of each cup. Place in an airtight container, and return to the freezer. Freeze a couple hours, until set, and leave in the freezer until ready to serve.

For the bundts, start with the lemon layer first. Freeze until set, and then make the strawberry layer. Spoon on top. Freeze. When ready to serve, gently pop the sorbets out and place on personal plates. Sprinkle tops with lemon zest and garnish with mint leaves.