Wash the strawberries.

Using a blender or food processor, Blend the fresh strawberries into a smooth puree. Then strain the puree to remove the seeds (this step is optional).

In a small saucepan over medium heat, combine the strawberry puree and granulated sugar. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. This reduces the liquid and helps create a firmer mousse without gelatin. Let it cool completely to room temperature.

In a large bowl, whip the cold heavy cream and vanilla bean paste until stiff peaks form. Be careful not to overbeat, or the cream may turn grainy.

Gently fold the cooled strawberry mixture into the whipped cream in small batches until well combined. The key is to fold gently to maintain the airy texture.

Divide the mousse evenly into serving glasses or bowls. Smooth the tops with a spoon or spatula. Cover and refrigerate for at least 3-4 hours, or until set.

Garnish with fresh strawberries, whipped cream, or mint leaves, if desired. Serve chilled and enjoy!