In a small saucepan over medium heat, add water and sugar and stir until sugar has dissolved. Add the mint. Bring to a boil and continue to boil for about 5 minutes, or until the mixture thickens and forms a syrup.

Add the balsamic vinegar and boil for another 3 minutes.

Remove from the heat and allow to cool slightly. If you wait too long, the syrup with thicken too much and get hard.

Pour over chopped strawberries and let sit for about a half hour.

In the bowl of a stand mixer, fitted with the paddle attachment, add whipping cream, goat cheese and sugar. Beat until well combined and thickened. I find it helps to use the whisk attachment once everything is smooth. It helps the cream to thicken up a bit. You can also whip the cream until slightly thickened before adding the goat cheese. Refrigerate until ready.

In trifle cups (or any small glass of your choosing) layer in the angel food or shortbread, followed by whipped goat cheese, then the berries. Repeat, until the glass is full. Top with extra strawberries and mint.