Place half the strawberries and 30g sugar in a small saucepan. Cook over a medium-low heat, stirring, for 5 minutes, until the berries have softened and thickened slightly. Remove from the heat and stir in the lime juice. Chill for 1 hour.
Meanwhile, stir together the remaining strawberries and 30g sugar in a medium bowl. Chill for 30 minutes, stirring occasionally, until the berries have released some of their juices.
Make the lime and mint sugar by combining half the lime zest with the finely shredded mint in a small bowl and stir in the other 30g sugar.
Whip the cream to soft peaks. Gently fold in the yogurt and the remaining lime zest until combined. Fold the chilled strawberry compote into the whipped cream.
Spoon macerated strawberries into a bowl followed by the strawberry cream. Repeat, finishing with macerated strawberries. Top with the mint sugar. Serve chilled.