Preheat oven to 290 degrees.
Combine cream, sugar and salt in a heavy saucepan. Bring to a boil, then simmer over low heat for 10 minutes. Cool completely.
Make caramel: Have two loaf pans ready. In a heavy saucepan, put 3 tablespoons sugar. Make a well in the middle and add 1 tablespoon water. Don't stir. Cook over medium heat without stirring, only shaking the pan occasionally. When it is well caramelized – a deep amber color – immediately pour into pans. Tilt pans to cover bottom with caramel. Be careful while working with hot caramel.
Beat egg whites gently with a wooden spoon just to break up – you don't want to whip any air into them. Add cold cream and combine. Pour into molds. Place pans in bain-marie, a larger pan filled to 1" with hot water. Bake 1 to 1 and a half hours, or until slightly firm – middle will still be jiggly, but it will firm up when chilled. Remove from oven but leave in water to cool. When cold, wrap in plastic wrap and refrigerate overnight.
To serve, carefully run a knife between the panna cotta and the pan. Place serving plate on top and invert. If the panna cotta does not come out, soak a dishtowel in hot water and wring out, and place on top of pan for a few seconds until the panna cotta comes out of the pan. Garnish with fresh strawberries. To serve, cut in slices and top with a spoonful of caramel syrup.
Note: If you don't want the caramel, you could bake these individually in ramekins. Serve directly in ramekins.