Pour into glasses, top each one with a whole fresh strawberry and serve with a few amaretti biscuits.

To serve, spoon into coupes and decorate each with a whole strawberry, or serve over angel food cake.

Combine whole strawberries, chunks of rhubarb, wine, sugar and vanilla bean seeds in a blender.

Using a blender or small food processor, puree the rhubarb and the whole strawberries, scraping the container as necessary.

Serve scoops of the fromage blanc on plates with the pureed strawberries and whole strawberries.

To serve, dip the whole strawberries in the melted chocolate and arrange them around the edge of the plate.

Reserve five whole strawberries for decoration.

Serve at once, garnished with whole strawberries.

Garnish with whole strawberries and serve.

Ichigo daifuku is a version containing a whole strawberry inside.