Place your fresh strawberries in a bowl and mash them using a fork or potato masher. Press gently at first, then gradually break them down until they are mostly smooth but still have small chunks for texture. Avoid over-mashing into a watery puree—those little bits of strawberry give the final dessert a more natural flavor and better consistency.

In a separate chilled bowl, pour in the heavy cream and begin whipping using a hand mixer or whisk. Start at a low speed and gradually increase until soft peaks form. You’ll know it’s ready when the cream holds its shape but still looks smooth and slightly soft, not stiff or grainy. Be careful not to overwhip, as it can quickly turn dense or buttery.

In another mixing bowl, add the softened cream cheese, sweetener, and vanilla extract. Beat everything together until the mixture becomes completely smooth and creamy with no lumps. This step is important—if the cream cheese isn’t fully softened, it won’t blend properly and can affect the final texture.

Gently add the mashed strawberries into the cream cheese mixture. Using a spatula or spoon, mix slowly until the strawberries are evenly distributed throughout the mixture. Try not to overmix here—you want to keep some of that natural strawberry texture visible.

Take your whipped cream and carefully fold it into the strawberry mixture. Use a gentle folding motion—scoop from the bottom and turn over the mixture rather than stirring aggressively. This helps maintain the airy, fluffy texture that makes this dessert so light and soft.

Once everything is well combined, transfer the mixture into silicone molds or a container. Use a spoon or spatula to smooth the top evenly. If using molds, press the mixture gently into each cavity to remove air gaps and create neat, shaped portions.

Place the molds or container into the refrigerator if you want a soft, mousse-like texture, or into the freezer if you prefer firmer fat bombs. Let it chill for at least 1–2 hours, or until fully set. Before serving, allow frozen portions to sit at room temperature for a couple of minutes to slightly soften for the best texture.