In a blender or food processor, combine the hulled strawberries, granulated sugar, and lemon juice. Blend until smooth.

In a separate bowl, whip the heavy cream until it reaches soft peaks.

Gently fold the strawberry puree into the whipped cream using a spatula, being careful to maintain the airy texture.

Transfer the mousse to individual serving glasses or a large bowl.

Chill in the refrigerator for at least 1 hour, or up to 4 hours, to set.

Garnish with fresh strawberries and mint leaves before serving.