In a food processor or blender, blend until smooth the strawberries, sugar, and lemon. In a small pot add milk and sprinkle gelatine on top, let stand one minute, then stir until gelatine dissolves.
Add the gelatine mixture to the blended strawberries and stir to combine. In a large bowl beat the cream until stiff peaks form. Add the strawberry mixture into the whipped cream and gently fold until combined. Pour into Bundt pan and refrigerate.