On April's Show: Strawberry Mousse Cups

1 pint whipping cream
2 1/2 cups strawberries
1/2 cup sugar
1 envelope unflavored gelatin
1 cup water
2 boxes frozen phyllo cups

Puree strawberries in blender or food processor.
Whip cream with sugar until stiff. Fold strawberry puree
into cream until fully incorporated.
Bring water to a boil and add gelatin. Stir until dissolved.
Let cool 5 minutes. Add to strawberry-cream mixture.
Combine thoroughly and chill until set.
Spoon into phyllo cups or use pastry bag / ziploc bag to pipe
strawberry cream into cups. Keep chilled until ready to serve.