Use a food processor or blender to puree the strawberries. Pour the strawberry puree into a large saucepan, and stir in the sugar, sour cream, water and wine. Cook over medium-low heat, stirring …
Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours.
Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.
In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice, if desired. Cover and refrigerate for 2 hours.