Lightly grease 4 small (4 ounce) ramekins. Or simply use dessert cups if you don't plan on unmolding them.
Puree the strawberries in a blender or food processor until smooth.
Pour the cream into a medium saucepan. Sprinkle with the gelatin and whisk well to combine. Set over medium heat and bring to a simmer. Whisk well until the gelatin is dissolved.
Remove from heat and whisk in the strawberries, Swerve, and vanilla extract. Divide the mixture among the ramekins or dessert cups and refrigerate until set, about 2 to 3 hours.
To unmold, set the ramekins in a bowl of hot water for 15 to 30 seconds. Cover with a plate and flip over. Give the ramekin a good shake to loosen the panna cotta. You can also simply eat the panna cotta right out of the dishes.