Reserve 1 cup of diced strawberries and add the rest to a large saucepan. Add the sugar and water to the saucepan. Turn the heat to medium-high and stir well to coat the berries in the sugar. Bring to a boil. Add the sprigs of thyme.

Boil, stirring often, for about 5 minutes, until the sauce thickens. When you scrape the bottom of the pan as you stir, it will hold for a second or two before filling back in the space.

Let sit for 5 minutes. Stir in the vanilla and salt. Pour it into a bowl. Let sit at room temperature if you prefer to serve the sauce warm over your sundae. Place in the refrigerator for 30 to 60 minutes if you prefer it chilled.

While the sauce cools, pour the whipping cream and honey into a medium bowl. Use a handmixer to whip the cream on medium speed for about 5 minutes, until firm peaks form.

To make the sundaes, remove the thyme sprigs from your sauce. Add ½ cup of ice cream to a pint glass. Top with ¼ of the sauce, ¼ of the whipped cream and ¼ cup of the reserved diced berries. Add another ½ cup of ice cream, top with another ¼ of the sauce, a dollop of whipped cream and finish with a ¼ cup of berries.

Repeat for the other sundae and serve.