*Several hours before working, place a large mixing bowl in the freezer to chill.

• Puree the strawberries in a blender or food processor until smooth.
• Strain the puree through a fine-mesh sieve, into a mixing bowl. This helps to remove the seeds and creates a creamier mousse.
• Whisk in the sugar and vanilla into the puree until the sugar has dissolved.
• Remove the frozen bowl and whip the chilled heavy cream with a hand or stand mixer until soft peaks form.
• Fold the strawberry puree into the whipped cream until fully combined.
• Spoon the mousse into serving glasses or bowls, cover, and refrigerate for at least 2 hours to set.
• Garnish with additional whipped cream, fresh strawberries, or mint leaves to serve.