Using a blender, blend the strawberries into a thin puree. (If using frozen strawberries, thaw them first.) Stir the puree through a mesh sieve, separating the seeds out. Toss the seeds.
16 oz Strawberries
In a medium sauce pan, add the strawberry puree, sugar, and vanilla. Heat on medium heat until it starts to simmer. Turn to medium-low heat and heat for 3-5 minutes. It will start to thicken and turn a bit darker in color.
½ cup White granulated sugar, 2 teaspoon Pure vanilla extract
While it cooks, in a very small bowl, mix the cold water and gelatin together. Let it sit while the berries cook. Add in the gelatin once the strawberries are done thickening. Heat until the gelatin is mixed in.
2 ¼ teaspoon Powdered gelatin, 2 tablespoon Water
Pour the strawberry mixture and place in the fridge until completely cool. You can also place in the freezer to speed up the process.
Place a metal bowl and whisk attachment in the freezer for 10 minutes. Then, beat the heavy cream on high speed until stiff peaks form.
1 ½ cups Heavy cream
Take off the mixer, and add the grounded freeze dried strawberries. Gently fold it in using a rubber spatula.
1 oz Ground freeze dried strawberries
Then, add half of the cooled strawberry mixture and fold it until almost combined. Add the rest of the mixture and mix until just combined. Be very very gentle during this process so you don't deflate any air in the whipped cream.
Spray the 9X9- inch pan (make sure to clean it and re spray), then place parchment paper in the pan and spray again. It should be enough paper sticking out of the top that you can easily grab it to pull the cake out.
Place the cake in the pan. Top with the strawberry mousse. Chill in the fridge for at least 4 hours for the mousse to set.
Take the cake out of the pan. Cut into slices and top with fresh strawberries.
Fresh strawberries