Take your cream cheese or coconut cream out of the refrigerator, allowing it to come to room temperature for about 10 to 15 minutes.

Rinse and hull approximately 2 cups of fresh strawberries. Blend them in a food processor or blender until fully pureed, about 30 seconds to 1 minute.

In a mixing bowl, add the strawberry puree along with your softened cream cheese (or coconut cream), yogurt (if using), powdered sugar, and vanilla bean paste. Beat the mixture on medium speed for about 2-3 minutes until airy and fluffy.

Transfer the mixture into serving dishes or individual cups. Cover with plastic wrap or lids, and refrigerate for at least 30 minutes.

After chilling, carefully remove the mousse from the refrigerator and garnish with additional strawberry slices before serving.