Here's a recipe that I use. It takes a little testing out first to get the right ratio of gelatine (for gelatine setting purposes. Different grades are available with differing strengths), but once you get it it's the easiest thing to make.
500ml Fruit Puree - Strawberry in your case.
185g Caster Sugar
12g Gelatine Sheets (about 4 1/2 large size sheets)
500g Cream (36% fat)
Soak gelatine in cold water. Do not let it dissolve too much. Whip cream to soft peaks and chill. Mix fruit puree with sugar, to taste. Dissolve the softened gelatine in a bowl set over steaming water. Mix some puree into the gelatine, then mix that mixture into the rest of the puree. Quickly fold in the cream until well blended. Chill in required containers for a few hours till set.
After that you could scoop it into a piping bag and use it as required :)