• Wash and hull the strawberries and add to a large bowl. Reserve 4 strawberries for garnish.
• Pour the chardonnay into a glass measuring cup or a small bowl and microwave for 1 minute. Then pour the wine over the strawberries.
• Pour the sugar over the berries and wine and mix together well.
• Using a potato masher or a fork, mash the strawberries to break them down into small pieces to release the juices. You can also use two knives and cut through the strawberries in a criss-cross fashion.
• Let sit for 1 hour to infuse the strawberries with the wine.
• Strain the berries in a fine mesh stainer over a large measuring cup and using a spoon or a soup ladle press out the juices, this will separate the seeds from the juice.  Add water to juice to make 2 cups of liquid.
• In a small bowl, mix the lemon juice and gelatin together.  Microwave on high about 20 seconds or until the gelatin has dissolved.  Do not boil this mixture. Stir the mixture together.
• Stir the gelatin mixture into the strawberry/wine juice.
• Place the measuring cup with the gelee into the freezer and stir it every ten minutes for 30 minutes. The gelee will firm up but it will not be completely set.
• Spoon the gelee into 4 6-ounce ramekins, wine glasses, or bowls, then set in the refrigerator. The gelees will continue to firm up.

Serving the gelee

• Pour the cold whipping cream into a small bowl and using a hand mixer starting at low speed, whip until the cream, for about 30 seconds then increase the speed as the cream starts to thicken. Bean just to soft peaks then slowly mix in the sugar. Continue beating at medium high speed until firm peaks form.
• Pipe rosettes of the whipped cream on top of the gelee, or spoon a dollop on top. Top the whipped cream with a sliced strawberry and serve.
• Cover any leftovers with plastic wrap and store in the refrigerator for several days.