Crush 2c. berries; cover with ½c. sugar and let stand 30 minutes.
Soften gelatin in cold water; dissolve in hot water. Cool. Add crushed berries, lemon juice and salt. Chill until mixture mounds when dropped from spoon. Test frequently while chilling.
Fold in ½c. cream, whipped. Beat egg whites until frothy; gradually add remaining ¼c. sugar, beating until glossy, firm peaks form. Fold into strawberry mixture. Spoon into tart shells and chill until firm.
To serve, garnish with remaining ½c. cream, whipped, and whole berries.