Prep the berries: Rinse, hull, and pat the strawberries dry. If they’re very juicy, slice and let them sit on a paper towel to remove excess moisture.

Blend the strawberry base: In a blender or food processor, combine the strawberries with 1–2 tablespoons of sweetener and 1 teaspoon lemon juice. Blend until smooth. Taste and adjust sweetness as needed.

Beat the cream cheese: In a mixing bowl, beat 6 ounces of softened cream cheese with a pinch of salt and 1 teaspoon vanilla until smooth and fluffy, about 1 minute.

Combine with puree: Add the strawberry puree to the cream cheese and beat until fully combined and silky. The mixture should be smooth with a rosy color.

Whip the cream: In a separate chilled bowl, whip 3/4 cup cold heavy whipping cream with 2–3 tablespoons powdered sweetener until you get medium-stiff peaks. Don’t overbeat.

Fold it all together: Gently fold the whipped cream into the strawberry cream cheese mixture in two or three additions. Use a spatula and light motions to keep the mousse airy.

Taste and fine-tune: Check sweetness and tartness. Add a squeeze of lemon or a sprinkle of sweetener if needed, folding gently to combine.

Chill to set: Spoon into glasses or ramekins. Chill for at least 1–2 hours so the mousse firms up and the flavors meld.

Garnish and serve: Top with a few strawberry slices, a mint leaf, or a dusting of shaved dark chocolate. Serve cold.