In a blender, puree strawberries with lemon juice and sugar.
Sprinkle gelatin over 1/4 cup cold water and mix well. Add 1/4 cup boiling water and stir constantly until completely dissolved. Add the dissolved gelatin to strawberry puree, mix well and set aside.
In a mixing bowl, beat heavy cream until stiff peaks form (I use electric mixer).
Gently mix the whipped cream into the puree until well combined. Spoon into individual serving dishes. Refrigerate for at least 2 hours, decorate with strawberry and serve.