Lightly brush 6 jelly moulds with a little vegetable oil so the jellies can be easily removed once set.
Divide the strawberries into the base of the moulds, then pour over the jelly mixture so that it fills approximately ¾ of the mould. Place the jellies in the fridge for 1-2 hours until the jellies have set.
Remove the seeds from the Vanilla Pod, place in a small saucepan with the sugar and cream and heat until just below a simmer, stirring constantly. Add the gelatine leaves and stir until they have dissolved, then remove from heat.
Allow to cool slightly, then pour on top of the jelly in the moulds. Return to the refrigerator for a further 2 hours until fully set. When ready to serve, turn out onto a plate and consume immediately. If you are having trouble removing the jelly from its mould simply place the mould in a shallow bowl of hot water for a few seconds before turning out.