Reserve 4 strawberries. In a medium saucepan, heat remaining strawberries and white wine for 10 minutes. Using a blender or food processor, purée mixture and return to saucepan. Add Torani Strawberry syrup, lemon juice and cornstarch mixture and bring just to a boil. Remove from heat, strain and chill for several hours. Before serving, thinly slice reserved strawberries and add to soup. Serve ice cold with a swirl of sour cream or creme fraîche on top.