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.