Add to a small bowl, sprinkle the granulated sugar, cover with a lid and let it sit for 30 mins. (This process is known as macerating the strawberries)This is done to soften the strawberries.
After 30 mins, take the whipping cream in a large bowl along with icing sugar, vanilla bean paste and food colour if using. Whip to SOFT PEAKS.
Then add the macerated strawberries along with the juices to the vanilla cream mixture. Fold gently to mix it. Cover with a cling wrap and let it sit in the refriegerator to chill for a while about 30 mins to an hour.
Choose a jar or glass of choice.I have lined the base with fresh strawberries as seen in the image but that is optional.Then add the chilled cream to the jars followed by fresh whipped cream and strawberries on top as garnish.
Serve Chilled.
Video
Notes
Do not whip the cream to stiff peaks as when you then fold the strawberries chances are that the cream might split.
You may use icing sugar to sprinkle on strawberries too; no need to use two types of sugar. Also feel free to adjust the sugar if needed.
Please note 5 mins is the active time needed to bring this dessert together, it does not include the resting time for macerating or the chilling time.
You can choose to fill the mason jar first and then chill them in the refrigerator.