Strawberry Mousse

Blend or process the strawberries until smooth. For a smoother texture, strain the purée through a fine sieve to remove seeds.
Transfer the strawberry purée to a medium bowl. Whisk in lemon juice, vanilla extract, and erythritol until well combined.
In a separate large bowl, whip the heavy cream and salt until stiff peaks form.
Gently fold the strawberry mixture into the whipped cream until fully incorporated and smooth.
Spoon the mousse into serving cups. Chill in the refrigerator for at least an hour to set.
Optionally, garnish with a sprig of mint and slices of fresh strawberries before serving.
Variations and Tips:
For a different flavor, substitute strawberries with blueberries or raspberries.
Add finely chopped nuts or unsweetened coconut flakes for added texture.
To achieve a denser, cheesecake-like consistency, gently stir melted cream cheese into the strawberry mixture before folding it into the whipped cream.