In a small saucepan over medium heat, combine the diced strawberries, date sugar, and lemon juice.

Cook while mashing the strawberries until they break down and release their juices (about 5–7 minutes).

Remove from heat and allow to cool completely.

In the bowl of a stand mixer combine strawberry mixture, 1/2 cup of water and the gelatin. Let it bloom (absorb and thicken) while preparing the other ingredients.

In a saucepan, mix the honey with the remaining 1/2 cup of water. Heat over medium heat until it reaches a light boil, then remove from heat.

While mixing on low speed, slowly pour in the hot honey mixture over the bloomed gelatin.

Once combined, increase the mixer speed to high and whip for 6-8 minutes, or until the mixture becomes fluffy and doubles in volume.

Pour the mixture into a parchment paper-lined baking dish. Spread evenly.

Let it set for a few hours or overnight at room temperature.

Once firm, cut into squares or use cookie cutters to make fun shapes.

Store in an airtight container at room temperature for up to a week.