1-First step: wash, hull, and slice the strawberries Start by cleaning the strawberries well, then remove the stems and slice them. This helps the fruit blend smoothly and makes it easier to get a silky puree. If you are using fresh berries, choose ripe ones for the sweetest flavor and the prettiest pink color. If you only have frozen strawberries, thaw them first and drain them very well so the mousse does not turn watery.

2-Second step: blend the berries with sugar Add the sliced strawberries and 1/2 cup granulated sugar to a blender or food processor. Puree until the mixture is smooth. You want a bright, fragrant strawberry base that tastes sweet but still fresh. The sugar helps draw out the juices and gives the mousse a fuller berry flavor.

3-Third step: set aside part of the puree Measure out 1/2 cup of the puree and set it aside. This reserved portion will go into the bottom of the glasses, creating a lovely layered look. It also gives each spoonful a little burst of concentrated strawberry flavor. If you want a more decorative dessert, you can chill the reserved puree for a few minutes while you whip the cream.

4-Fourth step: whip the cream in a cold bowl Pour the 1 cup of cold cream into a cold mixing bowl. Beat it until stiff peaks form. That means the cream should hold its shape when you lift the whisk or beaters. Using cold cream and a cold bowl helps the cream whip better and gives the mousse a more stable texture. This is one of the most important parts of making the dessert light and airy.

5-Fifth step: fold in the remaining strawberry puree Add the remaining strawberry puree to the whipped cream and fold gently with a spatula. Folding means using slow, careful motions so you do not knock out the air from the cream. Keep going until the mixture is evenly pink and smooth. At this stage, taste a tiny spoonful if you want to check sweetness. If you are using a sugar substitute, adjust carefully to your liking.

6-Sixth step: layer the mousse into glasses Divide the 1/2 cup of reserved puree among 4 small or medium glasses. The recipe works best in glasses that hold about 1 cup each. Spoon the mousse mixture on top, filling each glass with a fluffy layer. The contrast between the puree and the mousse makes the dessert look neat and inviting without extra effort.

7-Final step: chill and serve Refrigerate the mousse cups for about 1 hour, or overnight if you want to make them ahead. The chilling time helps the texture set and lets the flavors come together. Just before serving, top each cup with fresh sliced strawberries. If you like, add a mint leaf or a little extra whipped cream for a bakery-style finish.