Whip cream to soft/medium peaks. Use a large bowl for easier mixing later. When the cream is correctly whipped, it will hold a shape when you lift the beaters, but the peak won't hold (image below) it will fall immediately. So you need to whip it to soft/medium peaks only because it will be mixed further when the strawberry mixture is added. Don't wait until stiff peaks form please (as you would for chantilly cream) because it might curdle when you integrate it with the strawberry puree.

Use a blender or food processor. Both work, but the food processor might leave the mixture a little bit chunkier.

Freeze until solid. Pour the ice cream mixture in a freezer-safe container. It will take less time to solidify if you use a shallow dish or bowl. So keep that in mind depending on the time you're planning to serve it. If you're making it ahead, I recommend using a freezer container with a lid.

Take it out 15-20 before you want to serve it. It freezes rock solid, literally. You won't be able to scrape the surface unless you leave it out at room temperature for a little while.

Strawberries and raspberries work best. Or a mix. Take into account that some berries (raspberries, blackberries) have tiny seeds that can become a bit of a pain when eating. So you might want to sift the puree before mixing it with the cream.

Frozen strawberries. You can add them to the blender whole, cut large strawberry chunks or small pieces, whatever way you feel will be best for your blender. This is especially important if the strawberries are frozen and you might want to let them thaw a little before cutting them. Because rock hard strawberries are similar to ice cubes. And not all blenders are cool with that.

Serving it. I like to it eat plain, maybe with some fresh strawberries added. But you can also serve it with brownies (oh yes, they pair wonderfully) or topped with a light fudge sauce.