MASH strawberries; DRAIN, reserving juice; SET aside pulp.
ADD enough water to juice to make 1 1/2 cups liquid.
BRING juice mixture to a boil; ADD gelatin, STIRRING until dissolved; CHILL until consistency of unbeaten egg white.
COMBINE strawberry pulp and sugar, STIRRING well; STIR into gelatin mixture.
POUR whipping cream into a chilled mixing bowl; BEAT until soft peaks form.
FOLD whipped cream into strawberry mixture; SPOON into a lightly oiled mold.
CHILL until set.
Per Serving (excluding unknown items): 241 Calories; 15g Fat (53.5% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 69mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.