Puree the hulled and sliced strawberries in a food processor until completely smooth, then transfer to a pot. Add the water, lemon juice, honey, vanilla extract, and salt to the pot. Place over medium-low heat and bring to a gentle simmer, stirring occasionally. Let it simmer for about 2-3 minutes to allow the flavors to meld and the mixture to warm through slightly.

Remove the pot from heat and slowly sprinkle the unflavored gelatin over the warm strawberry mixture while whisking constantly. This prevents clumping and ensures the gelatin dissolves evenly. Continue whisking for about 1-2 minutes until the gelatin is completely dissolved and the mixture is smooth. I find that whisking off the heat prevents the gelatin from cooking too quickly and creating a grainy texture.

Pour the gelatin mixture through a fine-mesh strainer into a bowl, pressing gently on any solids to extract all the liquid. This removes any strawberry pulp or seeds for a smooth final texture. Let the strained mixture sit for a few minutes, then skim off any foam or bubbles from the surface using a spoon. I like to tilt the bowl and gently drag a spoon across to catch all the air bubbles—they'll create an uneven texture in your final gummies if left behind.

Carefully pour the strained mixture into your gummy molds, filling each cavity to the top. Work slowly to avoid re-introducing bubbles into the mixture. Place the filled molds in the refrigerator and let them set undisturbed for at least 6 hours, or until the gummies are completely firm to the touch.

Remove the molds from the refrigerator and gently flex the silicone molds or pop the gummies out of any rigid molds. If using silicone, gently push from the bottom of each cavity to release the gummies. They should pop out cleanly if properly set. Store them in an airtight container in the refrigerator for up to one week.