Place strawberries in a blender (or use an immersion blender), add lemon juice, vanilla and sugar. Blend until smooth and set aside.
In a large deep bowl, whip heavy cream until soft peaks form. (Reserve about 4 tablespoons to top up the berry mousse for serving).
Now, gently, fold (using a spatula) the strawberry mixture into the whipped cream mixture until just combined (very lightly not to loose the texture of the whipped cream).
Spoon the strawberry mousse into serving glasses and refrigerate for at least 2-4 hours or keep checking until you’ll see the desired firmer texture (Ideally overnight).
Prior to serving, decorate with plain whipped cream that you reserved earlier using a spoon or piping bag and decorate with diced strawberries and mint leaves and any other favorite toppings you love (I love to add coconut flakes or shredded white chocolate). Enjoy!