Measure out and chop the strawberries into small, uniform pieces. Place them in a bowl and sprinkle with a tablespoon of sugar; gently toss to coat and let sit for 10 minutes to macerate until juices are released.
1 pint fresh strawberries
Pour the chilled heavy cream into a large mixing bowl. Using a whisk or electric mixer, whip the cream at medium-high speed until soft peaks form, about 2-3 minutes. Add the remaining sugar and vanilla extract, then whip for another 30 seconds until just combined and fluffy.
1 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract
Gently fold the chopped strawberries, along with their juices, into the whipped cream using a spatula. Do this carefully to keep the mixture airy and light, until the strawberries are evenly distributed.
1 pint fresh strawberries
Spoon the mixture into individual serving glasses or bowls, filling each about three-quarters full. Smooth the tops with the back of a spoon or spatula for an even presentation.
Optional: Garnish the finished desserts with additional sliced strawberries or mint leaves for a decorative touch. Serve immediately or refrigerate for up to 1 hour for a chilled, refreshing treat.
