Easy 3-Ingredient Strawberry Mousse

Select four of the most attractive strawberries and set them aside to use for the final garnish. Hull and roughly chop the remaining strawberries.

Place the chopped strawberries and caster sugar into a blender or food processor. Blitz the mixture until it forms a completely smooth puree.

In a separate large bowl, whisk the double cream until it reaches stiff peaks. Be careful not to over-whisk, as the cream can quickly become grainy.

Reserve approximately 4 tablespoons of the strawberry puree in a small dish. Gently fold the rest of the puree into the whipped cream using a spatula until the mixture is a uniform shade of pink.

Divide the reserved 4 tablespoons of puree evenly among four small serving glasses or ramekins. Carefully spoon the strawberry mousse over the puree layer.

Place the glasses in the refrigerator to chill for at least 1 hour. Just before serving, halve the reserved strawberries and place them on top of each mousse for decoration.