Preheat the oven to 350 degrees.  

Using a 4 inch round cookie cutter or similar, cut out as many tortilla rounds as you’re able.

In a small mixing bowl, combine the butter and sugar and heat in the microwave for 30 seconds. Check to see if the mixture is melted. Stir to combine. If not melted, put back in another 30 seconds. Stir again.

Using a pastry brush, coat both sides of the tortillas with the butter mixture.

 Using a standard muffin tin, turn upside down. Make sure you clean the bottom before you use the pan. Now, place the tortillas between the cavities to hold them in place. (See process photo)

Bake in the preheated oven for 10-15 minutes or until slightly golden brown.  Allow to cool slightly.  If needed, carefully open and reshape the tacos before they cool completely - they will be hot, use gloves or tongs if needed. Set aside to cool completely.

In a large mixing bowl, use a hand mixer, or the bowl of a stand mixer, beat the heavy whipping cream on med/high speed until stiff peaks form. 

Transfer the whipped cream to a piping bag fitted with a large star tip. Or, use  Ziploc bag and cut off the tip of one side of the bag. Squeeze all the filling to the bottom of either the piping bag or Ziploc bag. 

Pipe the whipped cream into the crevice of each taco. 

Press a spoonful of strawberries into the cream of each taco. 

Drizzle with the chocolate syrup or melted fudge sauce over each taco. Enjoy!!