In a blender or processor combine strawberries, 75 grams sugar, eggs and blend until completely smooth.
Place in saucepan, simmer on very low flame, remove before it boils and then cool to room temperature.
In a separate bowl soak gelatin, water and lemon juice for 10 minutes.
Whip fresh cream with 50 grams sugar in a separate bowl.
Combine strawberry mixture, gelatin and whipped cream all together in a bowl.
Chill in individual glasses for 3-4 hours or overnight, garnish with strawberries and serve chilled.