In pitcher, mix 1 can lemonade concentrate and 4 cans water. Pour 2 cups of the lemonade into 12-cup fluted tube cake pan. Freeze in coldest section of freezer about 45 minutes or until thin coating of ice forms on surface. Crack ice crust with small, sharp knife to expose liquid underneath. Working quickly, place strawberries, lemon slices and mint leaves in liquid, making sure each piece is partially submerged. Return pan to freezer about 1 hour or until lemonade is frozen solid. Remove from freezer and add remaining lemonade. Freeze at least 8 hours or overnight.
In 2-quart pitcher, mix 1 can lemonade concentrate, the limeade concentrate and 3 cups water. Refrigerate until ready to use.
Just before serving, pour limeade mixture, soda pop and club soda into punch bowl. Dip pan with ice ring very quickly into warm water, then turn upside down to unmold ice ring. Float ring in punch bowl.