Chinese five-spice powder is used in both sweet and savory dishes; it adds a subtle hint of spice to the whipped cream.
Heat oven to 425 degrees. Brush both sides of wonton wrappers lightlywith melted butter. Spread 2 tablespoons sugar on a plate and pressskins into sugar to coat evenly on both sides. Place on a nonstickor buttered baking sheet. Bake for 4 to 5 minutes, or until wontonsbegin to turn golden brown. Turn and cook an additional 2 minutesor until evenly browned. Remove from baking sheet and let cool.
Slice the strawberries and toss with 1 teaspoon sugar. Whip thecream with five-spice powder or cinnamon and cloves.
Divide strawberries among four plates. Top with cream and a crisp wonton, and serve.
Wonton skins are available in the produce or freezer section of most supermarkets, as well as in Asian food markets. Unused wonton skins can be frozen for future use.