Step 1: Cook the Strawberries

1. Place the chopped strawberries and granulated sugar in a medium-sized saucepan over medium heat.
2. Stir occasionally as the strawberries begin to soften and release their juices. This should take about 10 minutes.
3. Once the mixture is bubbling, use a potato masher or fork to mash the strawberries into a smooth consistency. Continue cooking for another 2 minutes.
4. Remove from heat and measure out 1 cup of pureed strawberries. If you have extra, save it for a topping or mix it into yogurt for breakfast.
5. Transfer the puree to a heatproof bowl and let it cool to room temperature. To speed up the cooling process, place it in the refrigerator.

Step 2: Prepare the Mascarpone Mixture

1. In a large mixing bowl, combine the room-temperature mascarpone cheese, powdered sugar, vanilla extract, and a pinch of salt.
2. Using an electric mixer, beat the mixture on low speed for about 2 minutes, until smooth and well combined.

Step 3: Whip the Cream

1. Add the cold heavy cream to the mascarpone mixture.
2. Beat on low speed for 1 minute, then increase to medium speed for about 3 minutes until firm peaks form.
3. Be careful not to over-whip, as this can cause the mixture to become grainy. You’re looking for a thick but smooth consistency that holds its shape.

Step 4: Incorporate the Strawberry Puree

1. Take ½ cup of the whipped cream mixture and gently fold it into the cooled strawberry puree. This helps lighten the puree before fully mixing it in.
2. Once combined, pour the strawberry mixture into the larger bowl of whipped cream and mascarpone.
3. Gently fold the ingredients together until fully incorporated, making sure to keep the mixture light and airy.

Step 5: Assemble and Chill

1. Spoon the mousse into 5-6 small serving dishes, such as jam jars, ramekins, or small glasses.
2. Cover and refrigerate for at least 1 hour to allow the mousse to set.
3. Before serving, garnish with fresh strawberry slices or a dusting of powdered sugar for an elegant finish.