Blend the hulled strawberries with sugar and lemon juice until smooth.

In a bowl, whip the heavy cream until soft peaks form.

Dissolve the soaked gelatin in a small amount of warm water and mix into the strawberry puree.

Fold the whipped cream into the strawberry mixture gently until combined.

Line the sides of a springform pan with ladyfingers, standing them upright.

Pour the strawberry mousse into the center, smoothing the top.

Refrigerate for at least 4 hours or until set.

Once set, carefully remove from the pan and decorate with additional strawberries.