Place hulled fresh strawberries and 2 tablespoons of the granulated sugar in a blender or food processor. Puree until smooth. If you prefer a few small flecks, pulse briefly to keep some texture.

Bloom gelatin

In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let it sit for 3–5 minutes to bloom.

Dissolve gelatin

Microwave the bloomed gelatin for 8–10 seconds or heat gently on the stove until dissolved (do not boil). Stir in 1 teaspoon lemon juice to help set and flavor.

Combine yogurt and strawberry puree

In a mixing bowl, whisk together the plain Greek yogurt, strawberry puree, remaining 1 tablespoon granulated sugar, vanilla extract, and pink food coloring (if using) until uniform.

Fold gelatin into yogurt mixture

Slowly whisk a small spoonful of the warm dissolved gelatin into the yogurt-strawberry mixture to temper it, then whisk in the rest until evenly incorporated.

Whip cream

In a chilled bowl, whip the heavy cream to soft peaks using a hand mixer or stand mixer (about 2–3 minutes).

Fold whipped cream

Gently fold one-third of the whipped cream into the yogurt mixture to lighten it, then fold in the remaining whipped cream until completely combined and airy. Do not overmix.

Chill mousse

Cover the mousse and refrigerate for at least 30 minutes to firm slightly while you prepare the base and glaze.

Crunchy Heart Cookie Base

Make crumbs

Place the shortbread cookies or graham crackers in a zip-top bag and crush with a rolling pin or pulse in a food processor until fine crumbs form.

Mix butter and crumbs

In a bowl, combine the crumbs, melted butter, and freeze-dried strawberry powder (if using). Stir until the mixture has the texture of wet sand and holds together when pressed.

Form heart shapes (or cups)

Press about 2 tablespoons of the crumb mixture into the bottom of small heart-shaped silicone molds or small dessert glasses, compacting firmly to form a base. If using glasses, press against the bottom and slightly up the sides to create a shallow cup.

Chill bases

Place the prepared bases in the refrigerator for 10–15 minutes to set while finishing the mousse.

Assembly & Glaze

Fill bases

Spoon or pipe the chilled strawberry yogurt mousse into each prepared heart base, filling to just below the rim. Smooth the tops with a small spatula. This recipe should fill about 6–8 small heart servings depending on mold size.

Make strawberry glaze

In a small saucepan, warm the strawberry jam with 1 tablespoon water over low heat, stirring until it thins into a glossy glaze. Strain through a fine mesh if you want an ultra-smooth finish.

Glaze the mousse

Using a small spoon or pastry brush, lightly brush a thin layer of the warm glaze over each mousse surface to give a pretty shine and stronger strawberry flavor. Return to refrigerator for 10 minutes to set the glaze.

Decorate

Arrange thin strawberry slices on top in a fan or heart shape. Drizzle melted white chocolate or yogurt over each serving in a zigzag pattern. Sprinkle with edible pink glitter or sprinkles for a whimsical Pinkfong look.

Final chill and serve

Chill the finished desserts for another 10–15 minutes so everything sets well. Serve cold. Store leftovers covered in the refrigerator for up to 2 days.