Rinse strawberries to remove any grit, cut tops off .
Put strawberries into a bowl and sprinkle with icing sugar and pepper.
Chop mint finely and add to strawberries and mix well.
Add Cointreau to the strawberry mix, cover and place in the fridge until ready to serve.
Zest oranges into a mortar & pestle, add the caster sugar and pound until a smooth orange sugar forms.
Put 1/2 of this orange mix into a container, cover and place in the fridge until ready to serve. Place the other 1/2 and the cream into a bowl and whisk until stiff peaks form. Cover this and place in the fridge until ready to serve.
Just before serving, add the vinegar to the strawberries and mix together.
Place the strawberries onto a long serving dish (straining the majority of the juice) and top with the cream mixture. Sprinkle the remainder of the orange sugar over the top of the cream – serve.