Step 1

Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.

Step 2

Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.

Step 3

Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.

Step 4

Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.

Step 5

Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.