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Instructions |
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1) Line 12 standard (2 1/2-inch) muffin cups with foil baking cups. Reserve 6 strawberries; set aside.
2) Place remaining strawberries, sugar and vanilla in food processor or blender; process using on/off pulsing action until strawberries are finely chopped.
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3) Beat cream in large bowl on medium speed until stiff peaks form; fold into strawberry mix.
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4) Place 1 wafer in bottom of each prepared muffin cup. Spoon about 1 tablespoon of strawberry mix onto wafers; top with remaining wafers. Top each with about 1 tablespoon of strawberry mix. Cover and refrigerate at least 6 hours or uo to 24 hours.
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5) Slice reserved strawberries in half; top each cake with one strawberry half.
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Originally Submitted
5/27/2013
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