Preheat oven to 340 F.

Wash strawberries, remove the stems and cut in half.

In a baking dish mix balsamic vinegar with cane sugar. Add strawberries, mix everything together.

Bake uncovered for 40 minutes. Remove from oven and let them cool off. Blend to make puree in the blender. Cool off the puree in the fridge.

Whip the whipping cream with confectioners sugar until the soft peak will form. Mix with strawberry puree. Freeze at least 8 hours, no machine is required.