- Puree fresh strawberries in a blender until smooth.
- Strain the purée through a fine sieve into a mixing glass to remove seeds.
- Pour about 2 ounces of the strawberry purée into a chilled flute glass.
- Top with 4 ounces of chilled Prosecco, pouring slowly to avoid losing bubbles.
- Gently stir to combine ingredients without disturbing the bubbles.
- Garnish with a fresh strawberry slice on the rim of the glass.