Prepare the Strawberries:

Place the chopped strawberries in a blender or food processor and blend until you get a smooth puree.

Sweeten and Cook:

Pour the puree into a saucepan. Stir in the granulated sugar and lemon juice. Cook over medium heat for about 3–4 minutes, until the mixture begins to simmer lightly and the sugar dissolves.

Dissolve the Gelatin:

In a small bowl, mix the gelatin with water and let it sit for a minute or two to bloom. Then, stir it into the warm strawberry mixture until fully dissolved. Remove from heat and allow to cool to room temperature.

Whip the Cream:

In a chilled bowl, whip the heavy cream with the powdered sugar (if using) until soft peaks form. Be careful not to overwhip.

Fold and Combine:

Gently fold the cooled strawberry mixture into the whipped cream in batches. Make sure to mix just enough to combine—don’t over-stir, as you want to keep the mousse light and fluffy.

Chill:

Spoon the mousse into serving cups or ramekins. Cover and refrigerate for at least 2 hours, or until set and chilled through.

Serve:

Garnish with fresh strawberries, mint leaves, or a dollop of whipped cream if desired. Serve chilled and enjoy!