Place the softened cream cheese into a large mixing bowl and begin beating it using a hand mixer or whisk. Start at a low speed so it loosens up smoothly, then gradually increase the speed. Continue mixing until the texture becomes completely silky and lump-free. Take a moment to scrape down the sides and bottom of the bowl so everything is evenly blended—this step is key to achieving that smooth, cheesecake-like base.

Add the powdered sweetener and vanilla extract into the cream cheese mixture. Mix again until everything is fully incorporated and the mixture looks glossy and creamy. Taste it at this stage and adjust sweetness if needed, since it’s easier to balance flavors now before adding the whipped cream.

In a separate clean bowl, pour in the heavy cream and begin whipping it. Start slowly, then increase speed until soft peaks form. You’ll know it’s ready when the cream holds its shape but still looks soft and airy, not stiff. Be careful not to overwhip, as it can become dense and affect the final fluffy texture.

Gently add the whipped cream into the cream cheese mixture in portions. Using a spatula, fold it in slowly by scooping from the bottom and turning it over the top. Avoid stirring aggressively—this folding technique keeps the mixture light, airy, and mousse-like.

Add the chopped strawberries into the mixture and fold them in carefully. Use gentle movements so the strawberries stay intact and don’t release too much juice. This keeps the texture fresh and prevents the mixture from becoming watery.

Transfer the finished fluff into a serving bowl or individual containers, smoothing the top lightly. Cover and place it in the refrigerator for at least 1 hour. This chilling time allows the mixture to set slightly, enhances the flavor, and gives you that perfectly creamy, refreshing texture when served.