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In a bowl, combine the strawberries with ⅓ cup of the sugar, lemon juice, and salt.
Let sit for 30–60 minutes to draw out the juices and create a syrup.
Add the remaining sugar, sour cream, and vanilla to the berry mixture. Stir until smooth and fully combined.
Pour into a flat, freezer-safe dish or pan.
Freeze, stirring every 30 minutes for about 1½ hours (3 times), scraping the sides and incorporating the frozen bits.
Cover with parchment or plastic wrap pressed directly onto the surface to prevent ice crystals.
Freeze until completely firm, about 3–5 hours total (time will vary based on freezer settings and pan size).
Let sit at room temperature for a few minutes before scooping and serving.
Store leftovers in an airtight container in the freezer.