1. Make the Strawberry Puree:

• In a blender or food processor, blend the strawberries, sugar, and lemon juice until smooth.

• Taste and adjust sweetness as needed.

2. Bloom the Gelatin:

• In a small bowl, sprinkle the gelatin over 2 tbsp cold water. Let it sit for 5 minutes to bloom.

• Heat gently in the microwave (about 10 seconds) or over low heat until fully dissolved (do not boil).

3. Combine Gelatin with Puree:

• Stir the melted gelatin into the strawberry puree until well combined.

• Chill the mixture in the fridge for about 15–20 minutes until slightly thickened (not set).

4. Whip the Cream:

• In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

5. Fold and Chill:

• Gently fold the whipped cream into the chilled strawberry mixture in batches, being careful not to deflate it.

• Spoon the mousse into serving glasses or bowls.

6. Chill Until Set:

• Refrigerate for at least 2 hours, or until fully set and chilled.