Place strawberries in a large bowl with sugar, and toss to coat. Place bowl over a pan of simmering water, and heat until juices release, about 30 minutes. Strain strawberries through a sieve into a medium bowl (do not press on berries or juice will become cloudy).
Meanwhile, sprinkle gelatin over the water in a small bowl; let stand until softened, about 2 minutes. Add mixture to warm strawberry juice; stir until dissolved. Strain into a glass measuring cup. Place 6 canele molds on a rimmed baking sheet. Pour mixture into molds. Refrigerate until set, 2 1/2 hours (or overnight).
Place mascarpone in a medium bowl. Sprinkle gelatin over water in a small bowl; let stand until softened, about 2 minutes. Bring cream and sugar to a simmer in a small saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Add gelatin mixture, stirring until gelatin dissolves. Strain over mascarpone, stirring until smooth. Strain again into a glass measuring cup. Pour on top of set jellies; refrigerate until set, about 2 hours (or overnight).
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