In a saucepan, combine the sliced strawberries, ½ cup of sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 10 minutes.

In a separate bowl, dissolve the gelatin in 1 cup of the warm strawberry mixture. Stir well until fully dissolved. Add more strawberry mixture if needed to ensure a smooth consistency.

Strain the gelatin mixture through a fine-mesh sieve to remove any solids, then let it cool slightly.

In a mixing bowl, whip the heavy cream with the remaining ½ cup of sugar and the vanilla extract until soft peaks form. If desired, add a few drops of pink food coloring for a more vibrant look, and gently fold to combine.

Combine the gelatin mixture with the whipped cream, folding gently until fully incorporated.

Spoon the mixture into the dessert cups or glasses, filling them evenly. Refrigerate for at least 2-3 hours until fully set.

Once set, garnish with fresh mint leaves if desired, and serve chilled.