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Blend the 1 lb hulled strawberries in a blender until completely smooth, then press through a fine-mesh strainer into a medium saucepan, pressing firmly with a spatula to extract as much juice and pulp as possible — you should have about 1 1/4 cups strained purée. Discard the seeds and solids left in the strainer.
In a small bowl, whisk the cornstarch into 1/4 cup of the milk until fully dissolved with no lumps. Add the remaining 1 3/4 cups milk, the maple syrup, and the salt to the strawberry purée in the saucepan and whisk to combine, then whisk in the cornstarch slurry.
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