A walk around the food hall at Japanese department stores and you can find the regular daifuku with anko filling (Japanese red bean paste mochi) year round. Depending on season, one may even spot some sakura, yomogi and even warabi mochi fairly easily too. As far as I know, presumably because of the addition of strawberry hence making it far more perishable than the plain red bean ones, ichigo daifuku is still pretty much a rarity here.
Korean strawberries greeted me whenever I step into my local grocery store these days and I am missing this amazing combination of sweet and tart of red bean and strawberry that I so often devoured when in Japan so I decided to make some of my own the other day. It wasn’t wrapped as nicely as I wanted but it tasted every bit like I hope it would be.