01 -
Place strawberries and granulated sugar in a blender or food processor. Blend until completely smooth. Reserve 180 ml of the puree and set aside for layering.
02 -
In a chilled mixing bowl, whip the heavy cream using a hand mixer or stand mixer on medium-high speed until stiff peaks form.
03 -
Gently fold the remaining strawberry puree into the whipped cream with a spatula, mixing until just incorporated. Do not overmix to maintain a light texture.
04 -
Divide the reserved strawberry puree among serving glasses or bowls, then spoon the strawberry mousse over the puree to create layers.
05 -
Cover each serving and refrigerate for at least 2 hours or overnight to allow the mousse to set.
06 -
Optional: Garnish with additional whipped cream and fresh strawberry slices before serving.