Prep the strawberries: Rinse, hull, and pat dry. If using frozen berries, thaw completely and drain excess liquid. This keeps the mousse thick and prevents watery texture.

Make the strawberry puree: Blend strawberries with lemon juice and a tablespoon of sweetener until smooth. Taste and adjust sweetness if needed. Set aside.

Soften the cream cheese: In a mixing bowl, beat the softened cream cheese with the remaining sweetener, vanilla, and a pinch of salt until smooth and fluffy. This base helps the mousse hold its shape.

Whip the cream: In a chilled bowl, whip the heavy cream to soft peaks. Don’t overbeat—a soft, billowy whip blends better and keeps the mousse airy.

Combine the base: Pour the strawberry puree into the cream cheese mixture. Beat briefly on low until combined and smooth.

Fold in the cream: Add half the whipped cream to the strawberry mixture and gently fold using a spatula. Add the rest and fold again until no streaks remain. Keep it light; overmixing deflates the mousse.

Taste and adjust: If you prefer it sweeter, add a little more powdered sweetener and fold gently to incorporate.

Chill to set: Spoon into serving glasses or ramekins. Chill for at least 1 hour for best texture. The flavors mellow and the mousse firms slightly as it cools.

Garnish and serve: Top with a sliced strawberry or a few shavings of dark chocolate. Serve cold.