Combine water, strawberries and sugar in a medium saucepan; bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, partially cover and cook until slightly reduced, about 12 minutes. Strain into a glass 2-cup measure but don't press on the solids (it will make the syrup cloudy). Cover and refrigerate until cold, at least 1 hour.

Once the syrup is chilled, stir in tequila, lime juice and triple sec.

To serve, place 1 cup crushed ice into a short glass or snow cone cup. Top with 1/4 cup of the tequila mixture. Serve with a lime slice or wedge, if desired.