Wash 2 cups of fresh strawberries under cold water, pat dry, and remove the green tops. Slice and mash gently for about 2 minutes.

Sprinkle 2 tablespoons of granulated sugar over the mashed strawberries, stir gently, and let sit for 10–15 minutes.

In a bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract on medium-high speed for 2–3 minutes until soft peaks form.

In a clean bowl, beat 2 egg whites on high speed for 3–4 minutes until stiff peaks form.

Gently fold the strawberry puree into the whipped cream, then gradually fold in the whipped egg whites.

Spoon the mousse mixture into serving glasses, cover, and refrigerate for at least 2 hours.

Garnish with sliced or whole strawberries and mint leaves before serving.