Mix gelatine with stevia and citric acid. Add warm water and bring it to a boil. Set it aside to cool down halfway.
Using an electric mixer beat sour cream for 2-3 minutes. Start slowly adding gelatine mixture. Do it in doses, bit by bit, until you spend half of the gelatine.
Pour this first layer in 6 dessert glasses. In the rest of your cream, add 1 tbsp of natural strawberry flavouring and mix well. Now pour this pink mixture on top of the first layer.
Slice strawberries and place them on top of each portion. Add another teaspoon of natural strawberry flavouring to the rest of the gelatine and mix well. Now pour this to cover all of your strawberry slices. Refrigerate for at least 2 hours before serving.
If you would like to go 100% natural, you can use freshly squeezed raspberry juice for colouring. Alternatively, you can use rose hip tea instead of water for the second layer.