Begin by rinsing the strawberries under cool water, pat dry, remove stems, and blend with maple syrup and vanilla extract until smooth.

In a saucepan, combine coconut cream and agar powder, whisk until agar dissolves, and bring to a boil, then stir for an additional 2 minutes.

Carefully pour the hot coconut cream mixture into the strawberry puree, whisk until combined, and let cool for approximately 20 minutes.

Whip the aquafaba on medium-high speed until stiff peaks form, about 5-10 minutes.

Gently fold the strawberry mixture into the whipped aquafaba in two parts, maintaining airiness.

Transfer to ramekins, cover, and chill for at least 3 hours until firm.