Soften your base. Let the cream cheese and butter sit at room temperature for 30–45 minutes until soft. This helps everything whip together smoothly with no lumps.

Prep the strawberries. If using fresh, hull and roughly chop. If using frozen, thaw slightly and drain excess liquid. Pat dry to reduce extra moisture.

Blend the berries. In a small blender or food processor, puree the strawberries until smooth. If you prefer tiny chunks, pulse a few times instead of blending fully.

Whip the fats. In a mixing bowl, beat the cream cheese, butter, and coconut oil with a hand mixer until very smooth and fluffy, about 2–3 minutes.

Flavor and sweeten. Add powdered erythritol or allulose, vanilla extract, lemon zest, a pinch of salt, and heavy cream. Beat again until combined and creamy.

Fold in the strawberries. Add the strawberry puree and mix just until incorporated. Taste and adjust sweetness if needed.

Portion the mixture. Spoon into silicone molds or mini muffin liners. You can also pipe the mixture with a pastry bag for cleaner shapes.

Chill to set. Freeze for 45–60 minutes or refrigerate for 2–3 hours until firm. Pop out of molds and store as directed below.

Serve. Enjoy straight from the fridge for a soft, creamy bite, or from the freezer for a firmer, ice-cream-like texture.