In a medium pot warm milk and heavy cream. Add gelatin, stirring briskly to dissolve. Add sugar and vanilla. Cook over low heat until all ingredients are warm and well blended.
Puree 1 pint strawberries in a blender or cuisinart. Strain out the seeds by passing puree thru a fine mesh strainer.
Gently stir puree into gelatin mixture.
Pour the mixture into 8 - 2oz ramekins and refrigerate for 3 hours.
Remove from ramekin by loosening edges and turning over onto a plate. Garnish with a whole strawberry and strawberry sauce.