Preparation time: 15 minutes
Cooking time: A few seconds

1. Quickly pass the strawberries under running water. Dry them gently and hull them.
2. Purée the strawberries in a blender, gradually adding the sugar, oil and beer. Season with pepper and refrigerate.
3. Place the cream and sugar into a well-chilled bowl. Whip the cream, whisking in a regular circular pattern, until the cream holds peaks. Refrigerate.
4. In a non-stick skillet, lightly toast the flaked almonds.
5. Just before serving, divide the strawberry emulsion among 4 glasses and top with whipped cream. Dust with cocoa, sprinkle with almonds and serve immediately.