Make the panna cotta: Add the milk to a heavy sauce pan and sprinkle the gelatin on top. Let the gelatin soften for 5 minutes. Set the sauce pan over medium low heat. Warm the milk, stirring frequently. Make sure the milk never boils. If it starts to get too hot, remove the pan from the heat to cool.
Whisk in cream: Whisk in the cream, honey, sugar, pinch of salt. Whisk until the sugar is completely dissolved, about 5 minutes.
Pour into cups: Divide the mixture evenly between cups or ramekins. Let cool slightly. Set in the refrigerator to chill for at least 4 hours (or overnight).
Prep strawberry sauce: While the panna cotta is chilling, make the strawberry sauce.
Cook strawberries: In a small sauce pan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally. Mash the strawberries while they are simmering. Cook until sauce thickens, about 15 minutes.
Purée sauce: Purée until smooth, strain, and keep in the refrigerator until ready to serve with the panna cotta.