Prep the strawberries: Rinse, hull, and chop the berries. Taste one. If they’re very sweet, use the lower end of the sugar range; if they’re tart, use more.

Make the puree: Add strawberries, sugar, lemon juice, and a pinch of salt to a blender or food processor. Blend until smooth. If you want an ultra-smooth mousse, press the puree through a fine mesh sieve to remove seeds.

Bloom the gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes until the granules swell and absorb the water. This step is key for even dissolving.

Warm and dissolve: Gently warm about half of the strawberry puree in a small saucepan over low heat (do not boil). Add the bloomed gelatin and whisk until fully dissolved and no grains remain. Remove from heat and stir in the remaining puree and vanilla.

Cool the mixture: Let the strawberry-gelatin mixture cool to room temperature, about 10–15 minutes. It should be pourable, not hot. If it’s warm, it can melt the whipped cream and deflate the mousse.

Whip the cream: In a cold bowl, whip the heavy cream to soft peaks. You want it airy but not stiff. Soft peaks fold more smoothly and keep the mousse light.

Fold it together: Add one-third of the whipped cream to the strawberry mixture and whisk gently to lighten it. Then use a spatula to fold in the remaining cream in two additions, turning the bowl and cutting through the center until no white streaks remain.

Portion and chill: Spoon or pipe the mousse into glasses, bowls, or a single serving dish. Cover and chill for at least 3 hours, or until set and lightly jiggly.

Garnish and serve: Top with sliced strawberries, a dollop of whipped cream, or a sprig of mint. Serve cold.