Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.

In a medium saucepan, bring the cream, milk, and 1/4 cup sugar to a simmer over medium-low heat (do not boil). When sugar has dissolved, remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.

Add gelatin to the milk mixture and stir until the gelatin has completely dissolved. Pour it into serving glasses or ramekins and refrigerate until it sets, for about 4 hours or better overnight.

To prepare the sauce, wash the strawberries, drain well, and remove leaves. Cut strawberries into quarters. In a small saucepan, put the strawberries, 1/3 cup sugar, and 2 tbsp water. Bring to a simmer and remove from heat immediately.

Pour the mixture into the bowl of a blender or food processor and blend until smooth. Pass through a strainer to remove the seeds. Cover and let it cool to room temperature, then refrigerate until ready to serve.

Before serving, pour the strawberry sauce over the panna cotta and serve.