Place a large saucepan with 2-inches of water over high heat. Bring the water to a boil then reduce the heat to maintain a simmer. Whisk the eggs, sugar and salt together in a medium bowl. Set the bowl atop the simmering saucepan, making sure the bottom of the bowl does not touch the water. Whisk constantly, over the heat, until the mixture reaches 170°degrees F and has thickened slightly, approximately 5 minutes.

Remove the bowl from the heat, add the strawberry puree and whisk until combined. If necessary, chill over a bowl of ice or refrigerate until cooled to room temperature.

Using a hand held mixer, whisk the chilled cream in a large mixing bowl until medium peaks form. Fold whipped cream into strawberry mixture until well combined. Transfer to molds and freeze until firm, at least 6 hours. Unmold and serve with fresh strawberries.