Reserve 4 berries for topping and add remaining berries to a blender or food processor. Puree with the granulated sugar. Remove 1/4 cup of the puree and set aside.

Whip the cream in a large bowl until stiff peaks form. Gently fold all but the reserved strawberry puree into the whipped cream.

Drop a dollop of lemon curd (optional) into the bottom of 4 glasses. Divide reserved puree among the glasses, and top with strawberry mousse.

Refrigerate for 1–2 hours or overnight. Top with fresh sliced strawberries and serve.