Prep the strawberries: Hull and slice the strawberries. Add them to a bowl with lemon juice and 1–2 tablespoons of your sweetener. Mash with a fork or blitz in a blender until smooth. If you prefer fewer bits, strain the puree through a fine mesh sieve.

Whip the cream: In a cold mixing bowl, beat the heavy cream with a pinch of salt until soft peaks form. Taste and whisk in 1–2 tablespoons sweetener until it’s lightly sweet. Set aside.

Make the cream cheese base: In a separate bowl, beat the softened cream cheese with vanilla and 1 tablespoon sweetener until smooth and creamy. No lumps—this keeps the mousse silky.

Combine with strawberry puree: Add the strawberry puree to the cream cheese mixture. Beat until fully blended and slightly thick. If using xanthan gum, sprinkle it in now and mix briefly to avoid clumps.

Fold in the whipped cream: Gently fold half the whipped cream into the strawberry mixture. Once incorporated, fold in the rest. Work slowly to keep the mixture airy.

Taste and adjust: If you want it sweeter, sift in a touch more powdered sweetener and fold gently.

Chill: Spoon into serving glasses or ramekins. Chill for at least 1–2 hours, or up to 24 hours, to set and intensify the flavor.

Serve: Top with a small dollop of whipped cream, a strawberry slice, or a mint leaf for a fresh finish.