Start by rinsing 3/4 pound of fresh strawberries under cool water. Remove the stems and slice the strawberries into smaller pieces for easier blending. Place them into a blender or food processor, adding granulated sugar to taste. Blend until the mixture reaches a smooth puree consistency, about 30-60 seconds. Reserve 1/2 cup of this vibrant puree for layering later.

In a large mixing bowl, pour in cold heavy whipping cream. Make sure your bowl and beaters are chilled for the best results. Using an electric mixer, beat on medium-high speed until stiff peaks start to form, which should take about 3-5 minutes.

Gently fold the reserved strawberry puree into the whipped cream using a rubber spatula. Start by adding a small amount of puree to lighten the whipped cream texture, then slowly incorporate the rest.

Begin layering the mousse by dividing the reserved strawberry puree into four small or medium glasses. Pour or spoon the fluffy strawberry mousse on top of the puree in each glass.

Cover the assembled mousse with plastic wrap and place them in the refrigerator. Chill for at least 1 hour. Just before serving, top each glass with a few fresh sliced strawberries.