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Beat the cream, yoghurt, vanilla and 2 tablespoons of the icing sugar with an electric mixer with whisk attachment until very stiff peaks form. Refrigerate until required.
Reserve about ¼ of the strawberries for topping the mousse. Blend the remaining strawberries and icing using a hand-held blender, blender or small food processor until smooth. Remove and set aside ½ cup of the puree.
Fold the remaining puree into the cream mixture. Divide the reserved puree between 4 x 250ml serving glasses. Spoon in the mousse and refrigerate for about 1 hour or until firmed up slightly.
Top with fresh strawberries and serve.
The mousse can be made up to a day in advance. Store covered in the fridge for up to 2 days.