Place the strawberries in a bowl and stir to combine with the sugar, vanilla, and lemon juice. Let sit for 10 minutes. Place the strawberries into a blender and puree just enough to chop the strawberries up into small pieces (do not completely obliterate the strawberries).
Place the heavy whipping cream and sugar into a mixing bowl and use an electric mixer on medium high speed (or a balloon whisk and your arm) to whip the cream to soft peaks.
Mix in however much you like of the strawberry mixture into the whipped cream, leaving some streaks and swirls of the fruit puree behind. I mix in about 3/4 cup of strawberry mixture and find that’s right for me, but taste and add more if you want.
Portion the fruit cream into glasses, and sprinkle generously with the crushed cookies. Serve immediately and enjoy!