Begin by thoroughly washing your fresh strawberries under cool water. Remove the green tops and slice them into smaller pieces for easy blending. Combine the strawberries with granulated sugar in a blender and blend until smooth.

Once your strawberry puree is smooth, carefully pour it into a bowl. Reserve 1/2 cup of this puree for topping later.

Chill a mixing bowl for 5 minutes. Pour cold heavy cream into the bowl and whip on medium speed until stiff peaks form.

Gently add the strawberry puree (except the reserved amount) to the whipped cream and fold until combined.

Layer 1/2 cup of the reserved strawberry puree in the bottom of serving glasses and then scoop the mousse over it.

Cover with plastic wrap or lids and refrigerate for at least 1 hour, preferably overnight.

Garnish with fresh strawberry slices before serving.