Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl.
Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.)
Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest.
Sparkling Lemon Icing:
Yield:1/4 cup icing
Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco.
The circle of dough can be frozen up to 1 month. Defrost at room temperature before cutting and baking.