Prep the strawberries: Wash, hull, and slice the strawberries. Set aside a handful for garnish if you like. For the filling, you’ll use the bulk of the berries either mashed by hand or pulsed in a food processor for a slightly chunky puree.

Soften the cream cheese: Let it sit at room temperature for 20–30 minutes. This helps it whip smoothly and prevents lumps in the cream mixture.

Make the strawberry mixture: In a bowl, combine the mashed strawberries with 1–2 tablespoons of powdered sweetener and the lemon juice. Stir and let it sit for 5 minutes. This lightly macerates the berries and brings out their flavor.

Whip the cream: In a chilled bowl, beat the heavy cream with a pinch of salt and 1–2 tablespoons of sweetener until soft peaks form. Don’t overwhip; you want a soft, cloud-like texture.

Beat the cream cheese: In another bowl, beat the softened cream cheese with the remaining sweetener and vanilla until very smooth and fluffy, about 1–2 minutes.

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

Add the strawberries: Fold in the strawberry mixture until just combined. For a ripple effect, don’t fully blend—leave streaks of strawberry through the cream.

Taste and adjust: Add a touch more sweetener or a squeeze of lemon if needed. The balance should be bright, creamy, and lightly sweet.

Chill: Spoon into serving glasses or a shallow dish. Chill for at least 1 hour to set and develop flavor.

Garnish and serve: Top with sliced strawberries, a few mint leaves, or a sprinkle of sugar-free chocolate or toasted almonds for texture.