1 quart strawberries sliced ▢1/4 cup sugar ▢10 oz sponge cake dessert cups (12 dessert cups) ▢1- 7 oz can whipped cream to taste
Wash and dry the strawberries. Set aside 6 strawberries to use as toppers. Slice the remaining into halves or quarters.
Place the sliced strawberries into a container, toss with sugar, and place a lid on top.
Refrigerate for at least 15 minutes until the sugar has dissolved.
Place 6 dessert cake cups onto a different serving plate. Add whipped cream to each sponge cake and top with the sliced strawberries.
Add the second sponge cake and top off with more cream and a strawberry.