Soften gelatin in water for 5 minutes. Slice berries to make 4 cups, then set aside. Puree remaining berries in blender. Puree should make about 1 3/4 cups. Combine softened gelatin, berry puree and sugar in medium-sized saucepan. Cook over low heat, stirring occasionally, until sugar and gelatin dissolve. Remove from heat. Stir in lemon juice, vanilla and food coloring. Chill in refridgerator until mixture thickens and mounds when spooned.
Line sides of 8 inch springform pan with split ladyfingers, rounder sides out. Whip cream; fold into gelatin mixture. Pour about half of the strawberry cream mixture into lined pan. Quickly spread half of the sliced strawberries in a lyer over the strawberry cream. Top with remaining cream mixture. Chill for 2-3 hours, or until filling is firm. Remove sides of pan. Arrange remaining sliced berries over top.