Wash 2 cups of fresh strawberries thoroughly, remove green tops, and slice them. Blend with 2 tablespoons of granulated sugar into a smooth puree. Set aside ½ cup for later.

In a cold mixing bowl, pour in 1 cup of heavy cream and beat on medium speed for 3-5 minutes until soft peaks form. Increase speed to high and beat until stiff peaks form.

Fold the remaining strawberry puree into the whipped cream gently to maintain the airy texture.

Divide the reserved strawberry puree among serving glasses, then spoon the strawberry mousse over it to fill each glass.

Cover and chill in the refrigerator for at least 1 hour before serving, topping with fresh strawberry slices.