In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or over night if desired.
Top with fresh sliced strawberries and serve. Enjoy.