Place the strawberries, caster sugar
and lemon juice in a pan with 100ml
water. Bring to the boil, then take off the
heat and use a spoon to skim away any
scum that rises to the surface. Press the
mixture through a fine sieve into a large
measuring jug. Fill the jug with boiling
water to get 300ml strawberry juice.
Meanwhile, cover the gelatine with
plenty of cold water, then leave to soak
for 5 mins until softened. Squeeze out
any excess liquid, add leaves into the hot
juice, then stir until they dissolve.
Pour the jelly into serving glasses and
leave in the fridge for at least 3 hrs to set.
Just before serving, whip the cream with
the icing sugar until soft peaks form.
Dollop over the jelly and sprinkle with
the blueberries to serve.