Place the sliced strawberries in a mixing bowl and sprinkle with granulated sugar. Gently toss to combine and let sit for 10 minutes until the berries release their juices and become slightly softened.
In a separate chilled mixing bowl, use an electric mixer or whisk to beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. The cream should be smooth, slightly billowy, and hold gentle peaks when lifting the beaters.
Once the strawberries have macerated, gently fold them into the whipped cream using a spatula, taking care not to deflate the mixture. Continue until combined but still fluffy and airy.
Spoon or pipe the strawberry mixture into individual serving glasses or bowls, creating a layered or single-layer presentation. Smooth the tops with the back of a spoon or spatula for an even surface.
Chill the assembled desserts in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the texture to set slightly. Garnish with small strawberry slices or a sprig of mint if desired.
