Put the sugar and water in a heavy based saucepan and heat gently, stirring, until the sugar has dissolved. Bring to the boil, then boil for 5 minutes, without stirring, to form a syrup. Towards the end of the cooking time, keep an eye on the mixture to ensure that it does not burn. Immediately remove the syrup from the heat and cool for at least 1 hour.
Meanwhile , push the strawberries through a nylon sieve into a bowl to form a puree or remove the tops and blend (but do not over blend). When the syrup is cold add the strawberry puree to it with the lemon and orange juice and stir well together.
Whip the cream till it holds its shape. Keep in the refrigerator until ready to use.
If using an ice cream maker, fold the strawberry mixture into the whipped cream, then churn the mixture in the machine, following the manufracturer's instructions.
Alternatively, freeze the mixture in a freezeproof container, uncovered, for 1-2 hours or until it starts to set around the edges. Turn the mixture into a bowl and stir with a fork or beat in a food processor until smooth. Fold in the whipped cream and return to freezer for a further 2-3 hours or until firm. Cover with a lid for storing.
I did this for Valentine's day and froze portions in stainless steel heart-shaped cutters - they looked great!