Start by cleaning 2 cups of fresh strawberries under cool running water. Remove the green tops and slice them in half. In a blender, combine the strawberries with 2 tablespoons of granulated sugar, and blend until smooth.

Once your strawberry puree is ready, pour it into a bowl and reserve ½ cup for later. Set the reserved puree aside.

In a mixing bowl, pour 1 cup of heavy cream, then beat at medium-high speed for about 2-3 minutes, or until stiff peaks form.

Gently add the remaining strawberry puree to the bowl of whipped cream. Fold carefully until fully incorporated.

Prepare 4 individual serving glasses. Add a layer of the reserved strawberry puree to the bottom of each glass, then spoon the mousse mixture on top.

Place the filled glasses in the refrigerator and chill for at least 1 hour, ideally 2-3 hours.

When ready to serve, add a garnish of fresh sliced strawberries on top of each glass.