1-First Step: Prep the strawberries Start by washing the strawberries well, then pat them dry. Remove the stems and slice them into smaller pieces so they blend smoothly. You need 12 1/2 ounces strawberries, which is about 3/4 pound, for the base of the recipe. Fresh berries work best here because they give the mousse a bright flavor and a pretty pink color. Add the sliced strawberries and 1/2 cup granulated sugar to a blender or food processor. Blend until smooth. If you like a slightly thicker fruit layer at the bottom of each glass, you can leave the puree just a tiny bit textured, but smooth is easiest for most people.

2-Second Step: Set aside part of the puree Measure out 1/2 cup of the strawberry puree and set it aside. This reserved puree will go into the bottom of each serving glass. It gives each cup a pretty layered look and a burst of fresh berry flavor in every spoonful. The remaining puree will be folded into the whipped cream. This is what turns ordinary whipped cream into a light strawberry mousse. Keep both parts nearby before you start whipping the cream so the process feels smooth and easy.

3-Third Step: Whip the cream Pour 1 cup of cold cream into a cold bowl. A cold bowl helps the cream whip faster and hold its shape better. Use a hand mixer or stand mixer and beat the cream until stiff peaks form. That means the cream should stand up on the beaters and hold its shape when you lift them. Watch closely here, because overwhipping can make the cream grainy or buttery. Stop as soon as you see stiff peaks. If your kitchen is warm, you can even chill the bowl and beaters for 15 to 20 minutes before you begin. Cold cream plus gentle folding is the secret to a mousse that tastes light instead of dense.

4-Fourth Step: Fold in the strawberry puree Take the remaining strawberry puree and gently fold it into the whipped cream. Use a spatula and move slowly, scraping from the bottom and folding over the top. This keeps air in the mixture, which is what makes mousse so fluffy. Do not stir hard or beat the mixture at this point. That can knock out the air and make the mousse too soft. A gentle folding motion is the best way to keep the texture airy and smooth. If you want to make the mousse a little firmer, see the tip about gelatin later in the article.

5-Fifth Step: Assemble the glasses Divide the reserved 1/2 cup of puree among 4 small or medium glasses. Spoon it into the bottom of each one. Then top each glass with the strawberry mousse mixture. Try to divide it evenly so each serving looks nice and neat. This is one of the reasons I love this dessert for gatherings. Individual servings look pretty on a dessert table and make cleanup easier too. If you are hosting a group, you can set the glasses on a tray and chill them together.

6-Final Step: Chill and serve Refrigerate the mousse for at least 1 hour, or overnight if you want to make it ahead. The chilling time helps the mousse set and gives the flavors time to blend together. Just before serving, top each glass with fresh sliced strawberries. The total time is 1 hour 10 minutes, with 10 minutes of prep and 1 hour of chilling. That makes it a handy dessert when you want something quick but still pretty enough for guests. For a more festive spread, you could serve it alongside black forest cake or bright lemon bars.