Step 1In a large bowl or in the bowl of a standing mixer fitted with a whisk attachment, whisk the cream until stiff peaks form. Very gently fold in the halved strawberries.
Step 2Transfer the berries and cream to a shallow ceramic serving dish. Sprinkle the top with the sugar, leaving pockets of sugar rather than sprinkling it too evenly. Using a torch, brulee the sugar until it melts and caramelizes. The cream will melt around the sugar, and the sugar should get quite dark in patches but not burnt.
Step 3Refrigerate the strawberries and cream for about 10 minutes, so that the sugar hardens. As soon as the sugar has hardened, serve immediately.