Trim the tops off the ripe strawberries, ensuring they can stand upright with the pointed tip facing up.

Add a drop or two of black food coloring gel to the white fondant and knead until the color is evenly distributed.

Dust a clean work surface with powdered icing sugar and roll out both the white and black fondant until about ⅛ inch thick.

Cut out ovals from the black fondant for mouths and small triangles from the white fondant for teeth.

Attach the white fondant teeth to the black ovals using a little water, then use white writing icing to secure the mouths onto the strawberries.

Apply a small amount of writing icing to the back of each candy eye and place them on top of the mouths.