Heat one tablespoon of the oil in a non-reactive frying pan over a medium heat, add the strawberries, caster sugar and vanilla pod, and cook for 2-3 minutes.
Add the wine vinegar and turn up the heat. Cook for 2-3 minutes to reduce, then stir in the remaining tablespoon of oil. Remove the vanilla pod.
To serve, mix the whipped cream and fresh mint in a serving bowl. Serve the strawberries on the side.
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