Prep the strawberries: Add chopped strawberries to a small bowl. Sprinkle with 1–2 tablespoons of the sweetener and the lemon juice. Mash lightly with a fork until juicy but still chunky. Set aside to macerate.

Optional gelatin step: If you want a firmer mousse, sprinkle gelatin over 1 tablespoon cold water in a small bowl. Let it bloom for 5 minutes. Warm gently in the microwave for 5–10 seconds until dissolved and liquid. Cool to lukewarm.

Whip the cream: In a cold mixing bowl, whip the heavy cream with 1–2 tablespoons sweetener and a pinch of salt until medium-stiff peaks form. Do not overbeat. Transfer about 1/2 cup of whipped cream to a small bowl and reserve for topping.

Make the vanilla base: In another bowl, beat the softened cream cheese with the remaining sweetener until smooth and fluffy, about 1–2 minutes. Add the vanilla extract and beat again until creamy.

Combine: Fold the whipped cream into the cream cheese mixture in two additions. Use a gentle motion to keep it airy. If using gelatin, stream it in now and fold quickly to combine.

Create two flavors: Divide the mousse mixture in half. Into one half, fold the macerated strawberries (and any juices) to make the strawberry layer. Leave the other half as vanilla.

Assemble: Spoon or pipe a layer of strawberry mousse into small cups or ramekins. Add a layer of vanilla mousse on top, or alternate layers for a parfait look. Finish with the reserved whipped cream and a few strawberry slices.

Chill: Refrigerate for at least 45–60 minutes to set and develop flavor. If you used gelatin, 2 hours will give a firmer set.

Serve: Garnish with shaved dark chocolate or toasted almonds if you like. Serve chilled.