Prep the berries: Rinse and hull the strawberries. Pat them dry so extra water doesn’t thin the mixture.

Make a quick strawberry puree: Add the strawberries and lemon juice to a blender or food processor. Blend until smooth. If you prefer fewer seeds, strain through a fine-mesh sieve.

Beat the cream cheese: In a mixing bowl, beat the softened cream cheese with a hand mixer for 30–60 seconds until smooth and fluffy. Add the vanilla and salt.

Sweeten it: Beat in the powdered sweetener, starting with 2 tablespoons. Taste and adjust. Powdered sweetener dissolves better and keeps the texture silky.

Combine with strawberry puree: Mix the puree into the cream cheese on low speed until fully blended and pink. Scrape down the sides of the bowl so no streaks remain.

Whip the cream separately: In a clean, cold bowl, whip the heavy cream to soft-medium peaks. Don’t overbeat; you want it cloud-like, not stiff.

Fold, don’t stir: Gently fold the whipped cream into the strawberry cream cheese mixture in two or three additions. Use a spatula and light strokes to keep the mousse airy.

Portion and chill: Spoon the mixture into 4–6 small jars or ramekins. Smooth the tops. Chill for at least 1–2 hours to set and develop flavor.

Garnish and serve: Top with a slice of strawberry or a sprinkle of coconut or dark chocolate. Serve chilled.