1. An hour before starting the recipe, place a metal mixing bowl and whisk attachment in the fridge to cool. 
2. Make the strawberry puree. In a medium sized saucepan, combine the strawberries, honey and lemon juice. Bring the mixture to a gentle boil, before reducing to simmer for about 10 minutes. Remove the sauce from heat, then use an immersion blender to completely puree the mixture until there are no large chunks remaining** Measure out 1 cup of the strawberry sauce, and reserve the rest.
3. Make the semifreddo. Place the egg whites in a glass bowl along with the sugar and honey, over a pot of boiling water. Continuously stir until the sugar completely dissolves then remove the mixture from the heat and set it aside for about 10 minutes
4. Remove the mixing bowl from the fridge and add the egg white mixture. Whip on high until the meringue forms and becomes smooth and glossy. Set aside. Whip the heavy cream until stiff peaks form. 
5. Fold 1/3 of the meringue mixture into 1/3 of the whipped cream, then repeat with the remaining meringue and cream. Next, fold in the 1 cup of strawberry sauce until combined. 
6. Line a freezer safe container such as a loaf pan with parchment paper, leaving the sides to hang over for easy removal. Pour the entire strawberry mixture into the prepared pan. Place the semifreddo into the freezer for 5-6 hours or until firm.
7. Serve. When ready to serve, remove the semifreddo from the freezer and run a knife around the edges before grabbing hold of the parchment paper and lifting the dessert out on to a cutting board. Use a sharp knife to slice the semifreddo into even slices. Top the semifreddo with the extra strawberry sauce, fresh strawberries, slice and serve!

Leftover semifreddo can be stored in an airtight container, in the freezer for 2-3 weeks.