i did a strawberry champagne recently as an experiment. Worked pretty well, is a hit with the ladies.
I bought about 5 kgs of strawberries hell cheap at the market. Froze them, then cooked quickly in a sauacepan. Strained the juice and added pectinase, artificial sweetener and sugar and used sn9 yeast, fermented down pretty low. Ended up about 13%. Bottled just in my pickaxe 750ml bottles, primed so it was pretty fizzy.
Ended up with a light pink, perfectly clear sparkling cider/champagne. Has the dry champagne bite, but with a nice strawberry flavour. I'd do it again if i had to... Pretty simple. Main tip is to let it ferment for a long time- think i left mine for about a month, just sitting in the wine cellar in a 5l carboy.