In medium pan, combine the sugar, water and the strawberries. Cook over a low heat until the strawberries are tender. Stir often and press gently on berries to encourage extraction of the juices. Remove and process or blend on puree. (At this point, if you don't care for the seeds in the mixture, strain to remove them.) Refrigerate until chilled. Just before serving, fold the thawed whipped topping into berry mix. Spoon into individual sherbert or parfait glasses, garnishing with additional berries. This recipe should make about 6 servings, but it really depends on what size glasses you use for serving.