- 1 package chocolate wafer cookies (6 cookies per mini cake)
- 1 cup whipping cream
- 2 tablespoons sugar
- ½ cup of strawberries tops removed and roughly chopped, plus a few extra for decorating
- To make the strawberry whipped cream
- Purée the strawberries in a food processor or with a hand blender until they are a smooth, saucy texture and then set aside. Next, pour the cream into a large, high-sided bowl along with the sugar and whisk until stiff peaks start to form. Add the strawberry purée to the whipped cream and fold in gently with a spoon or spatula. If the cream loses some of its stiffness after adding the pur´e, whisk the mixture again to help add back structure. Chill the cream until you’re ready to use.