Wash and hull 1 cup of fresh strawberries, then blend until smooth. Strain through a fine-mesh sieve for a smooth puree.

Combine 1/2 cup of heavy cream and 2 tablespoons of butter in a saucepan over medium heat. Stir until butter melts and mixture steams. Remove from heat and whisk in 1 cup of powdered sugar and 1 teaspoon of vanilla extract followed by the strawberry puree.

Transfer the filling into a piping bag or bowl. Pipe dollops onto a parchment-lined baking tray and refrigerate for 1-2 hours until firm.

Melt 8 ounces of chocolate in a heatproof bowl using a double boiler or microwave, stirring until smooth and glossy.

Dip each chilled filling into the melted chocolate. Allow excess chocolate to drip off before placing back on the tray.

Refrigerate the tray for another 30 minutes until the chocolate coating hardens and looks shiny.