Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved, about 1 minute. Remove from heat.
Beat cream and confectioners’ sugar in a chilled bowl until soft peaks form. Stir one-quarter of cream into strawberry purée to lighten mixture. Fold in remaining cream.
Spoon into 6 stemmed glasses or dessert bowls, dividing equally. Chill 2 hours. Or, after lightening purée with cream, layer remaining whipped cream with strawberry purée in stemmed glasses. Garnish with whole berries.
Prep: 10 minutes Refrigerate: 3 hours Per serving: 199 calories 2 g protein 15 g fat 16 g carbohydrate 18 mg sodium 54 mg cholesterol