In a blender or food processor fitted with the steel blade, combine the raspberries, salt, and vanilla. Puree until smooth. Pass the puree through a fine strainer into a bowl, pressing down on the pulp to get every bit of the juice. Taste as you stir in sugar, one teaspoon at a time.
Set aside 6 whole strawberries for garnishes. Fold the raspberry sauce into the remaining berries.
Serve right away or hold up to an hour. Spoon into bowls and enjoy at room temperature.