Of course I made them and didn’t take any pictures.  I had to zoom into a picture I took of our table of food and print the screen.  Oops.  Anyway, here they are:

They were absolutely delicious and very easy to make.  Here’s what you’ll need:

Cake mix of your choice–I used chocolate cake

Eggs

Oil

Fresh strawberries

Vanilla

Sugar

Heavy cream

Start by mixing the cake mix.  Mine required three eggs and oil.  I split it between two round cake pans, and baked them according to the box.  I made my own whipped cream for the hats, but it’s really important that you let the cakes cool before adding the cream.  It’ll melt and turn into soup.

To make the cream, put a cup of heavy cream into a container you can close well.  Add in a teaspoon of vanilla and 1/4 cup of sugar.  Shake the container for about ten minutes, or until it becomes whipped cream.  You should be able to scoop it onto a spoon, turn it upside down without the cream sliding off.  You also want to make sure you don’t pass this stage and move into the butter stage.  That would be icky. Make sure to refrigerate the cream when you’re not using it.

Once the cakes are cooled, use a round something (I used a cup) to cut the individual cakes.  Add a dollop of whipped cream onto each cake, then add a strawberry (with the top cut off) flat side down.  Finally add a tiny speck of whipped cream on the top of the strawberry and you’re good to go!

If it’s going to be a while before you serve them, I’d recommend putting them in the fridge to keep the whipped cream hard.  Otherwise, they should be good to go.  Enjoy!