Puree strawberries and sugar in blender until smooth. Strain out seeds, if desired. Set aside. To make custard, gently heat cream with sugar and vanilla for 15 minutes. Do not let mixture boil! Remove from heat. Sprinkle gelatin onto a small amount of cold water to soften it and then add to the mixture and stir well. Pour mixture into four to six small dishes and refrigerate for 10 hours. Pour sauce on top of creme or serve on the side.