Place strawberry pieces in a medium-sized glass bowl and stir in honey. Set aside to rest while preparing the Zabaglione.
Whisk sugar, yolks and salt in large metal bowl to blend. Pour in Champagne and whisk until dissolved; about 30 seconds.
Set bowl over saucepan of simmering water but do not allow bottom of bowl to touch water. Whisk constantly until mixture triples in volume, dragging the whisk through the mixture creates a ribbon on the surface and candy thermometer registers 160°F, about 10 minutes.
Remove bowl from over water and pour into an electric mixer. Beat zabaglione until completely cool, about 5 minutes.
Divide strawberries into 4 small dishes then pour Zabaglione on top. Garnish with lemon zest if desired.