Prep the strawberries: If using fresh strawberries, wash, hull, and pat them dry. If using frozen, thaw fully and drain any excess liquid so the dessert doesn’t turn watery.

Soften the cream cheese: Let it sit at room temperature for 20–30 minutes. This makes blending smoother and prevents lumps.

Blend the berries: In a blender or food processor, pulse the strawberries with lemon juice and a pinch of salt until mostly smooth. You can leave a few tiny bits for texture if you like.

Whip the cream: In a mixing bowl, beat the heavy whipping cream to soft peaks. Set aside. This step adds air and makes the final texture silky and light.

Beat the cream cheese: In a separate bowl, beat the softened cream cheese with the vanilla and sweetener until smooth. Start with 2 tablespoons of sweetener and add more to taste.

Combine: Add the strawberry puree to the cream cheese mixture and beat until fully combined and smooth. Taste and adjust sweetness.

Fold in the whipped cream: Gently fold the whipped cream into the strawberry-cream cheese mixture in two batches. Don’t overmix—keep as much air as possible for a light, mousse-like texture.

Chill (optional but best): Spoon into serving cups and refrigerate for at least 30–60 minutes to set. The flavors meld and the texture firms up slightly.

Garnish and serve: Top with a few strawberry slices, a small dollop of whipped cream, or a sprinkle of shaved dark chocolate. Serve cold.