While your cream cheese softens at room temperature, hull and slice your fresh strawberries into 1/4-inch pieces. Place them in a bowl and toss with the lemon juice and salt. This helps the strawberries release their juices and develop more flavor—they'll also hold up better when folded into the fluff without becoming mushy.

In a large bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy, about 1-2 minutes. Make sure there are no lumps of cream cheese remaining, as they'll show up in the final texture. I always scrape down the sides of the bowl to ensure everything is fully incorporated.

Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula, working in two additions if needed. Use an up-and-over folding motion rather than stirring to maintain the airy texture of the whipped topping. I prefer to fold gently and leave a few streaks of whipped topping visible rather than over-mixing, which keeps the fluff light and fluffy.

Gently fold the macerated strawberries from Step 1 (along with their juices) into the whipped topping mixture until just combined. Divide into serving bowls or cups and serve immediately for the best texture, or refrigerate for up to 2 hours before serving.