In a pan, add the condensed milk, cream, butter and chocolate powder. Mix well.
On medium heat, stir until the brigadeiro point, when it is ungluing from the pan.
Transfer to a larger container and wait for it to cool.
Clean the strawberries well and remove the tip of the stem carefully, so as not to release water. Select strawberries that are neither bruised nor beaten.
With the brigadeiro already cold, take a piece, open a disk and place the strawberry in the center.
Model in the shape of a coxinha and pass the sprinkles.