Melt half of the butter in a pan then add the chopped onion. Add the rice. Stir well and after a few minutes add the wine. Let it evaporate on a high heat. Lower the heat and cook the rice adding the vegetable stock, one ladle at a time. Add most of the strawberries, previously mashed. When almost cooked, add the cream, salt and pepper. Stir well then add the remaining butter. Stir well. When ready, decorate with the remaining whole strawberries.