Prep the strawberries: Rinse, hull, and slice the berries. Toss with 1–2 teaspoons of sweetener and the lemon juice. Set aside for 10 minutes to let the juices develop.

Chill your tools: Place your mixing bowl and beaters in the fridge for 10–15 minutes. Cold equipment helps the cream whip faster and hold its shape.

Make the sweetened cream: Add the cold heavy cream, 2–3 tablespoons sweetener, vanilla, and a pinch of salt to the chilled bowl. Whip to soft peaks.

Optional stability boost: For a thicker, mousse-like layer, beat the softened cream cheese with 1 tablespoon sweetener until smooth. Gently fold into the whipped cream until just combined.

Taste and adjust: Check sweetness and vanilla. Add a touch more sweetener if needed. Keep it lightly sweet so the berries shine.

Layer the dessert: In clear glasses or small jars, spoon a base of whipped cream, add a layer of strawberries with some of their juices, then repeat. Aim for 2–3 layers of each.

Add crunch (optional): Sprinkle a little toasted unsweetened coconut or a quick almond “crumble” (toasted almond flour mixed with a touch of butter and sweetener) between layers.

Chill briefly: Refrigerate for 20–30 minutes to let the layers settle. This step deepens the flavors and firms the cream slightly.

Garnish and serve: Top with a final dollop of cream, a few strawberry slices, and mint. Serve cold.