In a blender, combine 3 cups of frozen strawberries, 2 tablespoons of sugar, and 1 cup of chilled champagne. Blend on high for 1-2 minutes until smooth.

If the mixture appears too thick, slowly add in an additional 1/4 cup of champagne, blending until pourable.

Using a ladle, fill each champagne flute halfway with the strawberry mixture.

Gently pour more chilled champagne into each flute, filling to the rim.

Garnish each mimosa with a fresh sliced strawberry on the rim of the glass.