Prep the strawberries: Wash, hull, and chop the strawberries. Toss them with the lemon juice and a tablespoon of your sweetener. Mash lightly with a fork to release some juices. Set aside.

Soften the cream cheese: Make sure it’s at room temperature. If it’s cold, microwave in 10-second bursts until just soft, not melted. This prevents lumps in your fluff.

Beat the cream cheese: In a mixing bowl, beat the cream cheese with the vanilla, a pinch of salt, and half the remaining sweetener until smooth and fluffy, about 1–2 minutes.

Whip the cream: In a separate cold bowl, whip the heavy cream with the rest of the sweetener to medium-stiff peaks. The cream should hold shape but still look silky.

Fold it together: Add a spoonful of whipped cream to the cream cheese to lighten it, then gently fold in the rest. Keep strokes broad and slow to maintain airiness.

Add the strawberries: Fold in the mashed strawberries and their juices. For a marbled look, stop when you see pretty swirls. For a uniform pink fluff, fold a few extra times.

Taste and adjust: If you want it sweeter, add a couple drops of liquid stevia or a tablespoon more powdered sweetener. If too thick, fold in a splash more cream.

Chill briefly: Spoon into bowls or glasses. Chill for 20–30 minutes if you have time. It sets slightly and tastes even better cold.

Garnish and serve: Top with sliced strawberries, a sprinkle of coconut, or chopped almonds for crunch. Serve and enjoy.