Step 1

Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree.  Remove 1/2 a cup of puree and set aside.

Step 2

In a cold bowl add the cream and beat until stiff peaks form.  Then fold in the remaining puree (not the 1/2 cup) gently.

Step 3

Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse.  Refrigerate for approximately 1 hour or even over night if desired.  Top with fresh sliced strawberries and serve.  Enjoy.

Step 4

** for size purposes, the glasses I used hold 1 cup of water.