Place 1 sheet of phyllo on work surface. Brush the sheet evenly with butter and sprinkle with 1 tablespoon of the sugar. Cover with a second sheet of phyllo, butter, and sugar in the same manner and repeat until 12 sheets of phyllo have been used, ending with a layer of butter and sugar. Cut the stack of sheets into two 6-inch squares. Place the stacks in lightly greased muffin cups, pressing carefully and firmly against bottom and sides; leave points sticking up. Repeat to make 4 more phyllo cups.
Preheat oven to 350°F. Bake empty shells for 10 minutes or until golden brown.
Cool completely and remove shells from pan. Fill each cup with 1/3 cup sliced strawberries and 1/4 cup ice cream. Garnish with fresh mint leaves, if desired. Serve immediately.
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