Prep the strawberries: Slice the strawberries and toss them with 1–2 teaspoons of powdered sweetener and the lemon zest. Let them sit for 5–10 minutes to draw out juices and enhance flavor.

Chill your tools: Place your mixing bowl and beaters in the fridge or freezer for 10 minutes. Cold equipment helps the cream whip faster and hold its shape.

Whip the cream: Add the cold heavy cream to the chilled bowl. Beat on medium speed until it starts to thicken. Add the remaining sweetener, vanilla, and a pinch of salt. Continue beating until soft to medium peaks form. Don’t overwhip.

Toast the nuts (optional): In a dry skillet over medium heat, toast the chopped nuts for 2–3 minutes until fragrant. Let them cool. Mix with shredded coconut if using.

Start layering: Spoon a small layer of whipped cream into the bottom of each glass. Add a layer of strawberries with a little of their juice.

Add crunch: Sprinkle a teaspoon or two of the nut-coconut mix over the strawberries to create a contrast in texture.

Repeat the layers: Add another layer of whipped cream, followed by more strawberries and nuts. Aim for two layers of each for a balanced parfait.

Finish and garnish: Top with a final dollop of cream, a few strawberry slices, and a mint leaf if desired.

Serve or chill: Enjoy right away, or refrigerate for up to 2 hours if you like a slightly set texture.