In saucepan over medium-high heat, combine strawberry puree and sugar; cook, stirring occasionally, until slightly thickened, 6-8 minutes.
Strain through fine-mesh sieve into bolw. Let cool slightly; refrigerate strawberry mixture until completely cool.

In another bolw, whisk together ½ dup strawberry misture and cream until combined. Pour into cream whipper; refrigerate until ready to use.