Wash 2 cups of fresh strawberries, remove stems, and blend until smooth to create puree.

In a medium saucepan, combine strawberry puree, 2 tablespoons of gelatin, and 1-2 tablespoons of honey. Stir over low heat for 3-5 minutes until thickened.

Pour mixture into silicone molds, filling ¾ full. Tap molds to remove air bubbles and refrigerate for at least 4 hours.

In a small bowl, mix ½ cup of coconut cream with 1 tablespoon of sweetener. Warm gently and add vanilla extract if desired.

Once the strawberry layer has set, pour cream layer over it and return molds to the refrigerator for another 3-4 hours.

Remove gummies from molds and let sit at room temperature briefly before serving.