Directions:

Add 1/4 cup cold water to a small saucepan.

Sprinkle powdered gelatin over water and allow to "bloom" for 5 minutes.

Put strawberries and lemon juice in a blender and puree, then set aside.

Once the gelatin has bloomed, add coconut sugar to the saucepan.

Heat it while stirring frequently until gelatin and sugar is dissolved.

While blender is on its slowest setting, pour gelatin mixture into strawberries through the opening in the lid.

Transfer mixture to a bowl and then refrigerate, while whipping cream to form soft peaks.

Spoon 1/3rd of the cream into the mixture, then fold in remaining whipped cream.

Ladle into serving dishes, cover and refrigerate for 5 hours before serving.