Rinse the fresh strawberries under cool water, remove the green tops, and slice them in half. Place them into a mixing bowl.

In a blender, combine the sliced strawberries with about 3 tablespoons of granulated sugar. Blend until smooth and reserve ½ cup of the puree for later use.

Pour 1 cup of heavy whipping cream into a chilled mixing bowl. Whip on medium speed until stiff peaks form, about 2-4 minutes.

Gently fold the reserved strawberry puree into the whipped cream until just combined. Avoid vigorous stirring.

In small glasses or bowls, layer ½ cup of the extra strawberry puree at the bottom, then spoon the mousse on top. Chill for at least 1 hour.

Garnish with slices of fresh strawberries on top before serving. Serve chilled.