Rinse and hull the strawberries. Set aside about 50 grams (approximately 2 ounces) for decoration and puree the rest with the sugar until smooth. Strain the puree through a fine mesh sieve and set 2 tablespoons aside.
Soak the gelatin in cold water. Slice the vanilla bean in half lengthwise and scrape out the seeds. Add the milk, vanilla bean pod and vanilla bean seeds to a small saucepan and bring to a boil. Remove from heat and discard the vanilla bean pod.
Beat the egg yolks and sugar together until light and frothy. Slowly pour in the hot milk and continue beating until slightly thickened. Squeeze the excess water from the gelatin and stir into the warm egg yolk mixture until dissolved. Place the mixture over an ice bath to cool. Stir in the reserved 2 tablespoons of strawberry puree.
Beat the whipping cream until stiff. Fold the whipped cream into the chilled egg yolk mixture and refrigerate until thickened. To serve, scoop the mousse onto small plates, drizzle with the strawberry puree and garnish with the reserved fresh strawberries.