2. Make the strawberry cream: Heat sugar and 1 tbsp. water in a 1-qt. saucepan over medium-high heat and cook, stirring constantly, until sugar dissolves; transfer hot syrup to a blender along with strawberries, gelatin, and lemon juice and puree until smooth. Set a fine sieve over a medium bowl; strain mixture and set aside to let cool to room temperature. Add one-third of the reserved whipped cream and fold gently to combine. Pour mixture into the prepared mold and smooth the top; chill until set, at least 2 hours.