• Clean strawberries then remove the stem & dice. Place in a food processor then add sugar. Then blend or puree the strawberries until smooth. Reserve 1 cup of puree.
  1 lb strawberries, ½ cup superfine sugar
• In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form. Add the other half of the strawberry puree. Gently fold them together with a spatula and mix until well combined.
  1 ½ cups heavy whipping cream, 2 tbsp powdered sugar
• Transfer and divide the reserve strawberry puree into 8 individual cups/bowls. Then, divide the mousse evenly across each cup/bowl. Refrigerate for at least 2 hours or overnight.

Garnish with fresh strawberries. Enjoy!