Begin by cleaning 12.5 ounces of fresh strawberries under cool running water. Remove the stems and slice them into quarters. Place the sliced strawberries in a blender along with ½ cup of granulated sugar. Blend until smooth, then set aside ½ cup of this puree for later use.

In a separate chilled mixing bowl, pour 1 cup of heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed for approximately 3-5 minutes or until stiff peaks form.

Gently fold the pureed strawberries into the whipped cream using a spatula to create a light and fluffy mixture.

Take the reserved ½ cup of strawberry puree and divide it evenly among 4 glasses. Spoon the strawberry mousse over the puree in each glass, filling them about three-quarters full.

Refrigerate the filled glasses for at least 1 hour to allow the mousse to set. Before serving, garnish each mousse with additional fresh strawberries.