Wash, hull, and blend the strawberries into a smooth puree. Strain if desired.

Combine the milk, strawberry puree, heavy cream, sugar, and vanilla in a saucepan.

Dissolve the cornstarch in a little cold milk.

Add the cornstarch mixture to the saucepan and cook over medium-low heat, whisking continuously until thick and smooth.

Pour the strawberry cream into silicone molds and smooth the tops.

Refrigerate for 3–4 hours until firm.

Unmold the strawberry cream portions and place them on a parchment-lined tray.

Melt the chocolate with the coconut oil until smooth.

Dip each chilled strawberry cream portion into the melted chocolate, coating all sides evenly.

Place on parchment paper and decorate with freeze-dried strawberry pieces.

Refrigerate for 20–30 minutes until the chocolate shell sets.

Serve chilled and enjoy!