Prep the strawberries: Rinse, hull, and slice the strawberries. Set aside a few pretty slices for topping. If your berries aren’t very sweet, toss them with a tiny sprinkle of sweetener and a few drops of lemon juice.

Mix the ricotta base: In a medium bowl, add ricotta, powdered sweetener, vanilla extract, lemon zest, a squeeze of lemon juice, and a small pinch of salt.

Blend for smoothness: Use a whisk for a lightly grainy, rustic texture, or a hand mixer/immersion blender for a silkier, whipped result. Blend until smooth and creamy, 30–60 seconds.

Optional cream boost: If you want it extra airy, whip the heavy cream to soft peaks in a separate bowl. Fold it gently into the ricotta mixture until just combined.

Taste and adjust: Add more sweetener or lemon juice to suit your palate. You want a delicate sweetness with a bright, creamy finish.

Layer and serve: Spoon ricotta into small glasses or bowls. Add a layer of strawberries, then another spoonful of ricotta. Top with more berries and a little lemon zest. Garnish with mint if you like.

Chill (optional): You can serve it right away, or chill for 20–30 minutes for a slightly thicker texture and deeper flavor.