In a 2 cup glass measure, dissolve gelatin in cold water;
let stand 5 min. Stir in sugar and 1/2 c. champagne.
Microwave on HIGH until mixture just begins to boil, 2 min.
Stir to be sure sugar and gelatin are completely dissolved.
Add remaining 1 c. champagne.
Reserve 4 strawberry halves for garnish.

In 4 champagne glasses distribute remaining strawberries.
Pour gelatin mixture into glasses and refrigerate at lest 2 hours.
Garnish with reserved strawberry halves and,
if desired, whipped cream rosettes.
4 servings.