Combine the sliced strawberries, honey, and water in a saucepan and heat gently over low to medium heat, stirring occasionally, just until the strawberries soften and release aroma — do not boil aggressively or reduce; remove from heat, add the lemon zest, cover, and let steep for about 10 minutes, then strain through a fine-mesh sieve and allow the syrup to cool completely.
Add the lemon pulp and the lightly mashed strawberries to a large pitcher and gently muddle them together just enough to release juice and aroma while keeping texture intact — this should never become a purée.
Pour the cooled honey–strawberry syrup into the pitcher, add the fresh lemon juice and the fine sea salt, and stir to combine; add the ice-cold water and stir gently until fully integrated. Taste and adjust only with additional cold water if needed — sweetness and acidity should already be locked in.
Refrigerate for 1–2 hours until fully cold and the flavors have settled and aligned.
Fill glasses with ice, pour over the strawberry lemonade, and garnish with lemon slices and fresh strawberry slices.
