Champagne Parfaits

2 small boxes lemon-flavored gelatin
2 cups boiling water
2 cups champagne
8 strawberries, washed and hulled

In a large bowl, dissolve gelatin in boiling water; allow to cool for 10 minutes.

Stir in champagne and chill 40 to 50 minutes, or until slightly thickened.

Reserve 1 cup of gelatin mixture and spoon remaining mixture evenly into 8 champagne flutes. Place 1 strawberry in each glass.

In a small bowl, beat the reserved 1 cup gelatin mixture until fluffy and doubled in volume. Spoon evenly into glasses; cover and chill for at least 2 hours, or until set.