Rinse the strawberries under cold water, remove the stems, and slice them into halves or quarters.

In a blender or food processor, add the sliced strawberries along with 2 tablespoons of sugar and blend until smooth. Set aside a few tablespoons of the puree for garnishing later.

In a small bowl, mix the gelatin powder with water and let it sit for about 5 minutes to thicken. Gently heat it in the microwave for 10-15 seconds or until fully dissolved.

In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the remaining sugar and vanilla extract while mixing until medium peaks are reached.

Fold the strawberry puree into the whipped cream mixture slowly. Then add in the dissolved gelatin, continuing to fold gently until well combined. Be careful not to deflate the whipped cream.

Divide the mixture into serving dishes or bowls and refrigerate for at least 2 hours, or until set.

Once set, top with the reserved strawberry puree and any additional toppings of your choice. Serve chilled.