Bring together the shining stars of summer desserts in cones.
Dip about 1/4 inch of each ice cream cone into melted chocolate. Transfer each to a tall glass, chocolate side up. Refrigerate until set, about 10 minutes.
Meanwhile, whisk cream and sugar with a mixer on high speed until stiff peaks form, about 4 minutes. Transfer to a pastry bag fitted with a 3/4-inch open-star tip.
Pipe cream into cones, filling to the rim. Top with half the berries. Pipe some of the remaining cream on top of berries in a circular motion to create a "soft serve" swirl. Top with remaining berries. Serve immediately.