Rinse however many strawberries you have (they should be
ripe and fragrant) and pat them dry, but leave the
hulls on to use as little handles. To eat, swirl a berry
in creme fraiche, then dust it with confectioner's sugar.
Creme Fraiche: This thickened cream has a nutty sweetness
coupled with a little tang, as well as a voluptuous
texture. Spoon it onto a warm fruit dessert. Because it
won’t curdle (unlike its cousin, sour cream), you can also
cook with it.