Place a 9x5-inch loaf pan in the freezer to chill.
To a medium saucepan over medium heat, add 2 cups of diced strawberries, and sugar. Bring it to a boil. Allow the mixture to boil for 2-3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from heat and gently mash the strawberries with the back of a spoon or a potato masher.
Pour the mashed strawberry mixture into a medium bowl, and fold in the remaining diced strawberries, reserving about ¼ for topping if desired. Place the bowl in the refrigerator for about 25-30 minutes, or until the mixture has cooled completely.
To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely!
In a medium bowl, combine sweetened condensed milk, vanilla, salt, and 1 cup of the whipped cream.
Gently fold the sweetened condensed milk mixture and cooled strawberry sauce into the mixing bowl with the rest of the whipped cream.
Pour the mixture into the chilled pan, top with any remaining strawberries and freeze for at least 5 hours, or until fully set up, before serving.