Wash and hull about 2 cups of fresh strawberries. Place them in a blender and puree until smooth. Transfer the strawberry puree to a saucepan and heat over medium heat, whisking constantly. Cook for about 5–7 minutes until the mixture thickens slightly. Remove from heat, stir in a splash of vanilla extract if desired, and let the strawberry mixture cool completely in the refrigerator.

In a chilled mixing bowl, pour 1 cup of heavy whipping cream. Using an electric mixer, whip the cream on medium speed until soft peaks form, about 3–5 minutes. Look for a smooth, airy texture that holds shape but isn't too stiff.

Once the strawberry mixture is fully cooled, gently scoop it into the bowl with the whipped cream. Using a spatula, slowly fold the two mixtures together, being careful not to deflate the whipped cream. Continue folding until just combined.

Spoon or pipe the mousse into individual cups or tart shells. For an extra touch, garnish with additional berries or a sprig of fresh mint. Chill your serving glasses beforehand for an elegant presentation.