Might not be to vigurous unless the berries were kind of soft. The skins will keep the yeast from getting at some of the sugars inside.
When im adding fruit I like to put it in the jug 2 days ahead of time, smash it and add a campden tablet and a little water to cover, then add pectic enzyme to start breaking down the fruit. It adds a little more flavor in my experience. I think the campden cost me $2 for a bag that has more tabs than I can use in a year and the pectic was $3-4. It usally lasts me about 6 mos [but im a 1 gallon brewer, so ymmv].