In a small bowl, stir together chopped strawberries and half of the confectioner’s sugar. Set aside to macerate until soft and juicy, about 10 minutes.

Add half of the macerated strawberries and their juices to a blender or food processor and purée until smooth.

Pass purée through a fine mesh sieve to remove the seeds.

Mash remaining strawberries with a fork or potato masher, breaking down large pieces of berry but allowing some chunks and smaller pieces to remain. Drain excess liquid.

In a large mixing bowl or the bowl of a stand mixer, whip cream to stiff peaks. Mix in the confectioner’s sugar and vanilla extract.

With a rubber spatula, gently fold in the strawberry purée, creating pink streaks and swirls in the cream.

Fold in the mashed macerated berries.

Spoon or pipe into glass dessert bowls. Garnish with additional strawberries, fresh herbs, edible flowers, or crushed freeze dried strawberries.

Serve immediately.