Wash and hull about 1 cup of ripe fresh strawberries, then slice and blend with 2 tablespoons of granulated sugar until smooth.

Reserve half a cup of strawberry puree for layering and set aside the remaining puree for mixing.

In a clean, cold mixing bowl, beat 1 cup of heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes).

Gently fold the remaining strawberry puree into the whipped cream until well combined but airy.

In four small glasses, add a spoonful of reserved strawberry puree at the bottom.

Spoon the mousse mixture over the puree layers in each glass, smoothing the tops with a spatula.

Chill the mousse in the refrigerator for at least 1 hour, or overnight for enhanced flavor.

Garnish with fresh sliced strawberries before serving.