Rinse and pat the strawberries dry, then slice off the leafy tops and the pointed ends to make little “hats.”

Set the cut pieces on a napkin to absorb extra juice, dabbing both ends gently so the frosting sticks better.

Fill a piping or zip-top bag with vanilla frosting and swirl a bit onto each strawberry base to form Santa’s beard.

Place the hat piece on top, adding a small dab of frosting to the tip for his pom-pom.

Use black icing gel to dot on tiny eyes, then chill the Santas for 20–30 minutes before serving so they stay firm and picture-perfect.