20 Medium to large strawberries, hulled for a flat base
100grams Philadelphia light cream cheese
4 to 6 teaspoons gluten free icing sugar, for taste
40 Mini dark chocolate bits or chocolate chips
Chop the top third off each berry & reserve.
Stand berry bases on a serving platter
Mix cream cheese & icing sugar until smooth & creamy.
Pipe or spoon one teaspoon of cream onto flat berry tops.
Place reserved berry tops on top.
Use smallest piping nozzle to pipe mixture onto the tip of each strawberry hat ('pompom') & chest ('button').
Use tweezers to place two chocolate pieces onto each cream 'face' ("eyes").
Refrigerate until ready to serve.
To make it gluten free check chocolate packaging.