Reserve 6 strawberries berries for garnish. Hull the rest and place in a blender or food processor with the icing sugar. Pulse until smooth, then pour into a bowl. Pour cranberry juice into a small bowl. Sprinkle in gelatine and let stand a few minutes to dissolve. Add boiling water; stir to dissolve. Whisk gelatine mixture into the strawberry mixture. Refrigerate 1 hour, or until mixture begins to very slightly thicken. Gradually whisk in whipped cream to the strawberry mixture until smooth. Pour into 6 wine glasses with 6-8 oz. capacity. Chill at least 4 hours, or until set. (Can be made a day in advance). Garnish top with a whole strawberry and serve.