• Wash, remove the stem of the strawberries and dry them on a paper towel.
• While the strawberries are drying, make the cookies.*
• Once the cookies are baked, start to make the mousse: Place the strawberries and sugar in a blender and blend until pureed. Reserve a little more than ½ cup of the puree (130 grams) aside.
• Whip the heavy cream with a hand mixer or with a stand mixer using a whisk attachment. Start with low speed and gradually increase to high and whip almost for 2 minutes or until it holds soft peaks.
• Gently fold the strawberry puree (not the one you reserved) into whipped cream in 3 batches with a spatula. (Run the spatula through the strawberry puree and go around the edges and the bottom, scoop up the heavy cream and strawberry puree mixture and fold over whipped cream without deflating. Repeat until all combined well.)

Assemble

• Place 1 and ½ tablespoons cookie crumbles into the medium-sized serving cups. Let the crumbles touch the sides of the cups so the layers can be seen.
• Spoon ½ cup of the strawberry mousse on top.
• Add another 1 and ½ tablespoons of cookie layer on top, again the crumbles should touch the sides.
• Spoon 2 tablespoons of the mousse on top.
• Sprinkle cookie crumbles on top.
• Make a half cut from the bottom middle of the 6 strawberries to attach strawberries to the side of the cups (optional).