Begin by dissolving the jelly/jello with only half the amount of water required that is stated on the packet/box. Leave to cool at room temperature for 30 minutes. See Photo 1 below.
With a hand/stand-mixer & using the large bowl, whisk the evaporated milk, until it has tripled in volume. See Photo 2 below.
Next, gradually add the jelly/jello into the whisked evaporated milk, while whisking all the time. Whisk for a further 1 minute. See Photo 3.
Cut strawberries in halves or slices and position in the sides of the dishes you have chosen to use, and fill the centre with more fruit (this will help the strawberries at the sides stay in position better). Use a large bowl/dish, jelly/jello mould or several small dishes of your choice (see notes). Then simply pour the mousse mixture into the dish/es and on top of the fruit. See Photo 4.
Place in the fridge and cover with cling film/plastic wrap, and allow to set.
If you want to make in a mould, or turn out a whole mousse, immerse in a bowl of half-filled hot water, and leave for just 5 seconds. Then invert onto a serving dish and it should pop out easily.
Simply decorate with cream, strawberries or other fruit. Store left-overs covered and in the fridge. Will last a day or 2.