Step 1 Cut the top third off each berry and reserve. Stand berry bases on a serving platter.

Step 2 Beat cream cheese and icing sugar with an electric mixer until smooth and creamy.

Step 3 Pipe or spoon 1 teaspoon of mixture onto flat tops of berries on platter. Top mixture with reserved berry tops. Use the smallest piping nozzle to pipe mixture onto the tip of each strawberry ‘hat’ to form pompom and onto chest to form button.

Step 4 Use tweezers to place 2 choc bits, flat-side facing out, onto each cream face to form eyes. Refrigerate until ready to serve.