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Add the strawberries, caster sugar and lemon juice to a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the base doesn’t touch the water. Cover tightly with cling film.
Let the strawberries gently cook down for around 40 minutes, topping up the water if needed.
Strain through a fine sieve. Be careful not to press the fruit, or the juice will go cloudy.
Soak your gelatine leaves in cold water, then squeeze out the excess water.
Warm the strawberry juice until hot, but not boiling Stir in the gelatine until dissolved.
Pour over fresh strawberries and chill until set.