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Blend strawberries with sugar and cornstarch.
Cook the mixture over medium heat for a few minutes until creamy, whisking constantly. Then remove from the heat and if you like, mix in a 1 tsp of vanilla extract.
Let the mixture cool down a bit and then place it in the fridge for about 1 hour with plastic wrap in contact with the surface.
Whisk heavy cream until peaks form.
Gently fold the strawberry mixture into the whipped cream.
Serve the mousse using a piping bag or a spoon and enjoy. You can also use it to decorate cakes or other desserts.