Slice strawberries and place about four slices each into the cups.

In a sauce pan, add in champagne, sugar, and lemon. Sprinkle in gelatin while whisking.

Bring just barely to a boil while whisking then turn off heat and remove pan. 

Pour in ginger ale and let the bubbles fizz out. Pour into liquid measuring glass once the bubbles are gone.

Pour into each jello shot cup until strawberries are almost covered.

Place in fridge for 3 to 4 hours until solid.