Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Put these into a blender or food processor along with the sugar and blend until smooth.

Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.