Cut the tops off the strawberries and chop in half. Add the strawberries to a food processor with the caster sugar and lime juice.
Blitz until completely smooth then pass the puréed strawberries through a fine sieve to remove the seeds.
Add around 1 ½ tablespoon of strawberry puree to the bottom of a champagne flute and top (carefully) with prosecco. Make sure to add the prosecco a little at a time, the acidity from the fruit with make the prosecco froth much more than normal.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate