Nutrition per serving may change if servings are adjusted.
3 cups thinly sliced hulled strawberries, divided
½ cup sugar
1 cup Chardonnay
2 tablespoons lemon juice
1 envelope unflavored gelatin
Set aside ¾ cup sliced strawberries. Stir together the remaining berries and sugar in a medium bowl.
Place Chardonnay in a microwave-safe cup and microwave on High until hot but not boiling, about 1½ minutes. Pour over the strawberry-sugar mixture. Mash the berries with a potato masher to break them down and help release the juices. Let stand for 2 hours to infuse the wine with the berry juice.
Transfer the mashed berries to a fine sieve set over a large measuring cup or bowl; press on the solids to extract any remaining juice. Add enough water to the berry juice to make 2 cups total.
Stir together lemon juice and gelatin in a small heatproof cup or bowl. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring ½ inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture, then whisk into the berry juice.
Set the gelee in the freezer. Stir every 5 minutes until thick but not completely set, 20 to 30 minutes total. Divide among four 8-ounce bowls or wineglasses. Top each gelee with an equal portion of the reserved strawberries. Cover with plastic wrap and refrigerate until completely set, about 4 hours or overnight.
Make Ahead Tip: Cover and refrigerate for up to 2 days.