Start by washing all your berries (strawberries, blueberries, raspberries if using) under cold running water. Gently pat them completely dry using a clean kitchen towel or paper towel—this step is important to prevent extra moisture from making your dessert watery. Once dry, slice the strawberries into thin, even pieces so they layer beautifully and are easy to eat in every bite.

Pour the heavy whipping cream into a clean mixing bowl. Using a hand whisk or electric mixer, whip the cream until soft peaks form. This means when you lift the whisk, the cream should hold its shape but still look smooth and slightly soft—not stiff. Be careful not to overwhip, or it may turn grainy.

In a separate bowl, add the softened cream cheese, powdered sweetener, vanilla extract, and lemon juice. Mix everything together until the texture is completely smooth, creamy, and lump-free. If your cream cheese is too cold, it can create lumps, so make sure it’s properly softened before mixing.

Take the whipped cream and gently fold it into the cream cheese mixture using a spatula. Use slow, light motions—scooping from the bottom and folding over the top—to keep the mixture airy and fluffy. Avoid stirring aggressively, as this can deflate the cream.

Add most of your prepared berries into the mixture, keeping some aside for topping later. Fold the berries in gently so they are evenly distributed without breaking or releasing too much juice.

Spoon or transfer the mixture into your serving dishes, bowls, or clear glasses. Smooth out the top lightly for a clean and appealing presentation.

Decorate the top with the remaining berries. You can place them neatly or scatter them naturally for a more rustic, fresh look. This step makes the dessert visually vibrant and more inviting.

Place the prepared dessert into the refrigerator and let it chill for at least 1 to 2 hours. This allows the flavors to blend together and the texture to set properly, giving you that perfectly creamy and refreshing final result.