Pit strawberries using a knife or melon baller
Submerge in ice water to preserve color
Purée 1.5 cups chilled strawberries in a blender
Sprinkle gelatin over 2 tbsp of the purée
Whisk until gelatin dissolves
Add remaining purée and lemon juice, blending until smooth
Chill gelatin base in fridge until cold
In a bowl, whip heavy cream until soft peaks form
Separately, whip egg whites with sugar until glossy
Gently fold cream into purée
Gently fold egg whites into mixture in thirds
Scrape into serving vessels
Chill for 4 hours (120 minutes) before serving