Step 1

1 Let the strawberries defrost on the counter for about 30 minutes

Step 2

2 In a pitcher of a blender, combine the strawberries with 1/4 cup (50 grams) of sugar and the lemon juice and puree until everything is fairly smooth and well blended

Step 3

3 In a medium bowl, using a handheld mixer or a whisk, beat the cream with the remaining 1/4 cup (50 grams) of sugar just until it holds stiff peaks

Step 4

4 Gently fold in the strawberry mixture, stopping when there are still faint streaks of pink and white

Step 5

5 Scoop the mixture into six (6-ounce) cups or glasses, filling each most of the way

Step 6

6 Serve, or refrigerate for up to 4 hours

Step 7

7 Top each serving with raspberries, if desired