In a small bowl, sprinkle the gelatin over 2 tbsp of water & let stand 1 minute.
Heat the gelatin & water in the microwave 10-15 seconds to dissolve it
Puree the strawberries in a food processor or blender
Refrigerate the strawberries until ready to use
In a medium bowl, mix together the whipping cream, powdered sugar, and vanilla
Whip the cream mixture on medium speed until it forms soft peaks, about 8 minutes
Add the gelatin mixture to the cream mixture and continue whipping until it forms stiff peaks, about 2 more minutes
Reserve 1/3 of the cream mixture in another bowl for the vanilla layer
Gently fold the pureed strawberries into the unreserved portion of the whipping cream mixture
Fill 6 1-pint (500 ml) mason jars with half of the strawberry mixture. Layer the reserved vanilla layer over that, and then the remaining strawberry layer.
Garnish with sliced strawberries
Chill at least two hours, or overnight
If you prefer, you can skip the layering, and simply fold the strawberries into the entire cream mixture. Screw lids on the filled jars to make these packable for picnics and cookouts. (Be sure to keep them cold until serving).