Pour milk into a bowl. Sprinkle gelatin evenly on top and set aside.
In a saucepan, bring the cream and sugar to a simmer. When it has come to simmer, turn off heat and add in vanilla. Transfer to bowl.
Pour the gelatin and milk mixture in with the cream mixture and whisk together. Whisk until the mixture is grit free (this could take about 2-3 minutes).
Pour the combined mixture into glasses or ramekins. Transfer to refrigerator and allow to cool for at least 2 hours.
For the strawberry sauce, puree strawberries, sugar, lemon juice and 1 TBS water using a blender or other type of device.
Transfer to saucepan and bring to a boil over medium-high heat. Continue to boil until the mixture thickens to syrup-like consistency.
Set aside to cool.
When it’s time to serve. Top cooled panna cotta with cooled strawberry sauce and garnish with whipped cream and a strawberry.