Begin by rinsing the strawberries well, then hull and slice them. Place the slices into a blender or food processor, add the sugar, and blend until smooth and fragrant.

Pour out about half a cup of this puree and keep it aside for later.

In a well-chilled bowl, whip the cream until it holds firm peaks, light and airy. Gently fold in the remaining strawberry puree, taking care not to deflate the cream, until you have a soft, fluffy mousse.

Spoon a little of the reserved puree into the bottom of four small or medium glasses, dividing it evenly. Then carefully layer the strawberry mousse over the top.

Place the glasses in the refrigerator and let them chill for about an hour, or leave them overnight if you prefer a firmer set.

Just before serving, finish with a few fresh strawberry slices on top.