Wash and hull the strawberries, removing any green tops.

Slice them roughly to make them easier to puree.

Add the sliced strawberries to a blender or food processor along with the sugar and lemon juice.

Blend until smooth and slightly thickened.

Pro Tip: Taste your puree before adding vanilla—if the strawberries are a little tart, you can add a teaspoon more sugar.

Pour the heavy cream into a chilled mixing bowl.

Using a hand mixer or stand mixer, whip the cream on medium speed.

Stop occasionally to check the consistency. You’re aiming for soft peaks that hold shape but are still slightly droopy.

Pro Tip: Chilling the bowl and beaters beforehand helps the cream whip faster and stay fluffy.

Add the vanilla extract to the strawberry puree.

Take about a third of the whipped cream and gently fold it into the puree using a spatula.

Continue folding in the remaining whipped cream in batches until fully combined.

Be gentle—overmixing will deflate the mousse.

Pro Tip: Use a light hand and a spatula in a cutting-and-folding motion to keep the mousse airy.

Spoon the mousse into serving glasses or bowls.

Cover with plastic wrap or a lid and place in the fridge.

Chill for at least 2 hours, or until set.

Pro Tip: For an extra smooth texture, press a piece of plastic wrap directly onto the surface of the mousse to prevent a skin from forming.

Just before serving, top the mousse with fresh strawberries, chocolate shavings, or a mint leaf.

Serve chilled and enjoy!

Pro Tip: If you want a little extra flair for Valentine’s day dessert, drizzle a tiny bit of melted chocolate or a strawberry coulis on top—it looks fancy but is super easy.