Press and scrape the thawed berries through a fine-mesh sieve; discard the solids. stir the cream into the strained liquid.
In a medium saucepan, stir the sugar and 1/4 cup water over high heat until the sugar dissolves, 2 minutes. Using a wet pastry brush, wipe down the sides of the pan. cook, undisturbed, until amber-colored, about 5 minutes. Remove from the heat. stir in 1 tbsp. of the berry cream (the caramel will bubble up rapidly), then stir in the rest. chill completely.
Layer the sauce and ice cream in glasses. Top with whipped cream, fresh berries and sprinkles.