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Put the sugar in a saucepan with 300ml/½ pint water. Stir over a medium heat until the sugar has fully dissolved. Bring to the boil and boil for 5–6 minutes until you have a viscous syrup. Remove from the heat and leave to cool completely.
Put the strawberries and lemon juice in a blender or food processor and blitz to form a smooth purée. Combine the purée with the cooled syrup and pour into an ice cream machine (see the Recipe Tip if you don't have an ice cream maker). Churn until soft set, then transfer to a plastic box, cover with a lid and freeze for 3–4 hours until ready to serve.
Before serving, let the sorbet soften slightly in the fridge for 10–15 minutes so it is easier to scoop. Meanwhile, make the crème Chantilly by whisking all the ingredients together in a bowl until thickened and holding soft peaks – take care not to overwhip. Refrigerate until ready to use.
Serve the sorbet with sliced strawberries and the crème Chantilly.