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.
Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender).
If you measure 2 cups of cream prior to whipping increase the gelatin to 2 1/4 teaspoons, or if 1 cup use 1 1/4 teaspoons. The recipes calls for 1 1/2 cups so if you can gives you less the cream layers in the cake will be thinner.
Retain the watery remains from the can. Measure 2 Tablespoons of the watery remains and put into a small bowl. Sprinkle the gelatin over the water and allow to stand and thicken.
Add the maple syrup and vanilla extract to the cream and whip until thick (allow between 5-10 minutes).
Add the strawberry mixture and the gelatine and whisk on medium/high until combined. Place the Strawberry Cream in the fridge to thicken before using.