Place the strawberries, maple syrup and water in a small saucepan and bring to the boil.
Simmer over medium heat, stirring occasionally, for 10 min; or until thickened (it will have the consistency of jam).
Allow the strawberry mixture to cool.
Into the bowl of a kitchen stand mixer, scoop the thicken cream from the can discarding the watery remains.
Add the maple syrup and vanilla and whisk on high until thick (allow 5-8 minutes).
Add the strawberry mixture and whisk on medium/high until combined. Place the Strawberry Cream in the fridge to thicken before using.