In a medium-size saucepan, cook 2 cups of the strawberries, the lemon juice and 6 tablespoons of the sugar for 10 minutes over medium-low heat. Cool. Puree in food processor. Place in large bowl and refrigerateuntil cold.
Whip cream, remaining sugar and vanilla until soft peaks form. Fold into strawberry mixture. Chop remaining berries and gently fold into mixture. Spoon into 6 glass dishes and refrigerate for at least 1 hour before serving.
Meanwhile, rinse long-stem strawberries and pat dry. Melt chocolate chips and shortening in microwave on high for 1 minute. Stir until smooth. Cool slightly. Dip strawberries into chocolate, then sprinkle with nonpareils. Place on waxed-paper-lined baking sheet to harden.
Serve with a chocolate-dipped strawberry on top. Makes 6 servings.
