Hull and slice 2 cups of fresh strawberries. Place them in a bowl and sprinkle with 2 tablespoons of granulated sugar. Allow them to sit for about 10-15 minutes.

Transfer the strawberries to a blender and puree until smooth, leaving some small chunks for texture.

In a mixing bowl, whip 1 cup of heavy cream on medium-high speed until soft peaks form (about 2-3 minutes).

In a small bowl, combine 1 tablespoon of gelatin with 2 tablespoons of cold water and let it rest for 5 minutes. Then heat it gently until dissolved and cool.

Fold the strawberry puree into the cooled gelatin until well combined.

Add 1 teaspoon of vanilla extract.

Gently fold in the whipped cream using a spatula.

Transfer the mousse into serving bowls or cups and refrigerate for at least 2 hours, or until set.

Once set, serve chilled with additional fresh strawberries or desired toppings.