• Rinse strawberries under cold water, hull, and pat dry. Set aside 4 strawberries for garnish.

Make the purée

• In a food processor, combine the remaining strawberries with the sugar and salt. Pulse until the purée is smooth.
• Place 4 (7 to 8-ounce) dessert cups onto a tray.
• Spoon 4 tablespoons of the purée into each cup and place the tray in the freezer for 1 hour.

Make the mousse

• Meanwhile, in a large mixing bowl, combine the cream cheese with ¼ cup heavy cream. Blend until smooth.
• Add the remaining heavy cream. Beat on medium speed until the mixture begins to thicken slightly, then increase to high and whip until stiff peaks form.
• Gently fold the remaining strawberry puree into the whipped cream in two additions. Only add the second addition once the first half is incorporated.
• Gently spoon the mousse into the dessert cups over the purée, and garnish with the remaining strawberries (leaving them whole or thinly sliced).
• Chill for at least 1 hour, then serve.