In a medium saucepan, bring strawberries and sugar to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and coats the back of a spoon. This will take between 10 and 25 minutes.
Remove from heat. Using an immersion blender, puree mixture until very smooth. Whisk in cream, milk, and salt. Heat over medium-low heat, whisking frequently, just until mixture begins to steam. Do not boil. Remove from heat.
In a small bowl, place ⅓ cup cold water and sprinkle gelatin over top. Let stand 5 minutes. Whisk gelatin mixture into strawberry mixture until fully dissolved. Whisk in both extracts.
Pour the strawberry mixture in your pie crust, then pour the leftover mixture into small mason jars or ramekins. Refrigerate at least 6 hours, preferably overnight. Top with whipped cream and sliced strawberries before serving.