Wash and hull the strawberries.

Place the strawberries in a blender and add the teaspoon of sugar.

Blend until smooth to create a strawberry puree.

To remove seeds, strain the strawberry puree through a fine mesh sieve into a bowl or directly into your serving glass.

Pour the strawberry puree into a champagne flute, filling it about one-third of the way.

Slowly add the prosecco to the glass, pouring gently to avoid overflowing and to maintain the bubbles.

Stir gently to combine the puree and prosecco.

Garnish with a fresh strawberry on the rim of the glass if desired.