Puree the strawberries in a blender or food processor until smooth, then strain through a fine sieve. Set aside two-thirds for panna cotta and one-third for topping.

In a small bowl, whisk together the gelatin and 1/4 cup of whole milk. Let it sit for about 10 minutes to bloom.

In a saucepan, combine heavy cream, remaining 1/4 cup of milk, sugar, and a pinch of salt. Heat gently until sugar dissolves, avoiding boiling.

Remove from heat and stir in vanilla extract. Whisk in the bloomed gelatin mixture until fully dissolved.

Fold in the two-thirds strawberry puree until well combined.

Pour the panna cotta mixture into serving dishes and refrigerate for at least three hours until set.

For the topping, mix the remaining strawberry puree with sugar and lemon juice in a saucepan over low heat until sugar dissolves, then cool.

Pour the topping over set panna cotta and return to the fridge until ready to serve.