Prepare the strawberry mousse:

1. Strain the strawberries through a fine-mesh strainer into a bowl (you should have 2/3 cup of juice).  Measure out 3 tablespoons of juice into a small bowl, sprinkle the gelatin over the juice an dlet sit until gelatin softens, about 5 minutes.  Place remaining juice in a small saucepan and cook over medium-high heat until reduced to 3 tablespoons, about 10 minutes.  Remove pan from heat and add softened gelatin mixture and stir until gelatin has dissolved.  Add cream cheese and whisk until smooth.  Transfer mixture to a large bowl.
2. While juice is reducing, process strained strawberries in food processor until smooth, 15-20 seconds.  Strain puree through a fine-mess strainer into a medium bowl, pressing on the solids to  remove seeds and pulp (you should have about 1 2/3 cups puree.  Discard any solids in strainer.  Add strawberry puree to juice-gelatin mixutre and whisk until incorporated.
3. Using a stand mixer fitted with a whisk, whip cream on medium-low speed until foamy, about 1 minute.  Increas speed to hgih and whip until soft peaks form, 1-3 minutes.  Gradually add sweetener and salt and whip until stiff peaks from, 1-2 minutes.  Whisk 1 cup of whipped cream into strawberry mixture, until no white streaks remain.  Portion into dessert dishes and chill at least 4 hours and up to 48 hours.  (If chilled longer than 6 hours, let mousse sti at room temperature 15 minutes before serving)

Prepare the Lemon Whipped Cream:

1. While strawberry mousse cups soften, whip the cream at low speed until foamy.  Add the sweetener, lemon zest and lemon juice and whip until stiff peaks form.
2. Dollop lemon whipped cream on top of strawberry mousse right before serving.