Wash the strawberries, hull them and cut them in quarters (leave about 1/4 of the pieces aside) and place fruit in a food processor. Process to a puree. Add 2 tablespoons of powdered sugar and pulse briefly to combine. You can also use an immersion blender.
In a bowl mix whipping cream with vanilla extract and the remaining 2 tablespoons of powdered sugar and whip until stiff.
Mix the strawberries with the whipped cream and place bowl in the refrigerator for 2 hours.
Divide strawberry mousse and strawberry pieces over 2 tall glasses, end with the mousse.