Prep the berries: Hull the strawberries and pat them dry. This helps keep excess water out of the mousse.

Make the strawberry puree: Blend strawberries with granulated sugar and lemon juice until smooth. Taste and adjust sugar if your berries are tart.

Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit for 5 minutes until spongy.

Dissolve the gelatin: Gently warm the bloomed gelatin in the microwave for 10–15 seconds, or melt it over a hot water bath. Stir until fully dissolved—no grains.

Stabilize the puree: Stir 2–3 tablespoons of strawberry puree into the warm gelatin to temper it. Then whisk this mixture back into the rest of the puree. This prevents clumps.

Whip the cream: In a cold bowl, beat heavy cream, vanilla, and a pinch of salt to soft peaks. If you prefer sweeter mousse, add powdered sugar while whipping.

Fold gently: Add one-third of the whipped cream to the strawberry mixture and whisk lightly to loosen. Fold in the remaining cream with a spatula using gentle, sweeping motions until no streaks remain.

Portion: Spoon or pipe the mousse into glasses or ramekins. Tap gently to level the tops.

Chill: Cover and refrigerate for at least 2–3 hours, or until set and lightly jiggly. Overnight is great for deeper flavor.

Serve: Top with sliced strawberries, a mint leaf, or a dollop of cream. Enjoy cold.