1. Using a sharp chef’s knife on a sturdy cutting board, wash the strawberries, remove their stems, and quarter them. Cut any larger pieces in half again for even sizing, then set them aside.

2. Place a strainer over a small bowl and pour the canned crushed pineapple into it. Press gently with a silicone spatula to drain the juice thoroughly, reserving the juice in the bowl.

3. In a high-speed blender, combine the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend on medium speed for 30-45 seconds until the mixture is smooth, then transfer it to a large mixing bowl.

4. In a chilled metal or glass bowl, add the cold heavy whipping cream, vanilla extract, and granulated sugar. Using a hand mixer or stand mixer, whip the mixture on high speed until stiff peaks form, pausing occasionally to check the consistency and avoid over-whipping.

5. With a silicone spatula, carefully fold the whipped cream into the strawberry gelatin mixture in the large mixing bowl until fully incorporated.

6. Add the drained crushed pineapple and chopped strawberries to the bowl. Gently fold them into the whipped cream mixture using a silicone spatula until evenly distributed.

7. Transfer the mixture to a serving dish or glass bowl. Cover with plastic wrap and refrigerate for at least 2 hours to allow the ingredients to set and chill before serving.