Wash and hull the strawberries, then chop them into smaller pieces.

Place the chopped strawberries in a small bowl and sprinkle with granulated sugar and lemon juice (if using).

Let the mixture sit for 10-15 minutes to allow the strawberries to release their natural juices.

After the strawberries have softened, use a blender or food processor to puree them until smooth. You can leave a few small chunks if you prefer a more textured mousse.

In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5 minutes to bloom.

After blooming, microwave the gelatin for about 10-15 seconds or until it's fully dissolved. Let it cool slightly.

In a large bowl, beat the heavy whipping cream using an electric mixer until soft peaks form.

Gradually add powdered sugar and vanilla extract, then continue beating until stiff peaks form.

Add the cooled strawberry puree and gelatin mixture to the whipped cream. Gently fold the two together, being careful not to deflate the whipped cream. The mixture should remain light and airy.

Spoon the mousse into serving dishes or a large bowl.

Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to set and firm up.

After the mousse has set, garnish with fresh strawberry slices, whipped cream, or mint leaves if desired.

Serve chilled and enjoy your light, refreshing strawberry mousse!