Reserve 4 of the best strawberries for garnish and roughly chop remaining berries. Set them in a
nonreactive saucepan, and add sugar and water. Cover and bring to a simmer. When the strawberries begin to release their juices, add the red wine dissolved with cornstarch and simmer for 10 minutes in all.
Puree the berries through a food mill or processor and chill for dessert. Before serving, taste; add more wine and sugar if necessary. Slice the reserved berries into fan like shapes. Spoon the soup into chilled shallow bowls and top with whipped cream; center strawberry garnish over cream and enjoy.
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