Wash and hull the strawberries and dry carefully.
Mix the fruit with the icing sugar and wine and puree.
Push the puree through a sieve, pour into a freezer bag and flatten slightly.
Seal the bag and put into the freezer for 2 hours.
Before serving, mix the cream with the vanilla sugar and whip to very soft peaks.
Spoon the cream into small bowls.
Reduce the frozen strawberry puree to the consistency of crushed ice by tapping with a meat mallet.
Spoon the granita onto the cream and serve immediately.
Garnish with fresh strawberries if you wish