PANNA COTTA: Purée strawberries in food processor or blender. Strain mixture to remove seeds. Reserve.
Combine sweetened condensed milk and evaporated milk in a medium saucepan. Sprinkle gelatin over and let it sit until gelatin softens, about 10 minutes. Whisk mixture constantly over very low heat just until gelatin dissolves and mixture is lukewarm, about 3 minutes (do not boil). Remove from heat.
Whisk in strawberries and vanilla.
Divide mixture among 6 ramekins or custard cups. Refrigerate until set at least 3 hours or overnight.
TOPPING: Combine ingredients for topping. Let stand at room temperature for 30 minutes.
Run a sharp knife between panna cotta and ramekins to loosen. Dip bottom of ramekins into bowl of hot water to loosen, Invert onto plate. Spoon topping over and serve.