Strawberry Bliss

Combine the quartered strawberries with sugar in a 2-cup container or bowl. Allow it to sit and infuse for an hour, stirring every 10-15 minutes. Utilize a handheld blender to process into a smooth consistency. If desired, pass the mixture through a fine-mesh sieve to remove seeds. Cover and refrigerate until required.

Combine sugar and cream in a saucepan. Set the heat to medium-high and bring it to a boil while whisking occasionally; be cautious, as cream can easily overflow. Once the cream starts to bubble, reduce heat to a moderate level and maintain a gentle simmer. Simmer for 5 minutes.

Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until fully incorporated. Allow it to cool for 10-15 minutes.

In the meantime, pour the remaining strawberry puree evenly into 4 dessert glasses. Pour the cooled cream mixture into the glasses. Cover with plastic wrap and refrigerate until thoroughly chilled, 3-4 hours.

Simultaneously, prepare the topping: Combine diced strawberries with sugar in a small container. Cover and chill alongside the strawberry desserts.

When prepared to serve, remove the strawberry desserts and topping from the refrigerator. Stir the topping and spoon strawberries along with any accumulated juices on top of each dessert.