Put the strawberries in a blender and puree them. Then mix them with the sugar and salt in a sauce pan.
3 cup strawberries, 1/2 cup powdered sugar, 1/4 teaspoon salt
Cook the strawberries on medium high heat, stirring, until they start to boil. Add the lemon juice and cook about 5 minutes more. If there is any foam on the pan skim it off.
1 teaspoon lemon juice
Take the pan off the heat and let it cool on the counter for half an hour, then refrigerate it for about an hour.
Beat the heavy cream until it forms soft peaks, then add the 2 T of sugar and continue beating until you have stiff peaks.
1 cup heavy cream, 2 Tablespoon sugar
Fold in the strawberry sauce to the whipped cream and pour into dessert dishes. It looks prettier if you don't quite blend it all the way so it is swirly.