Directions

1. Step 1

   Using a food processor, break down the Fresas con Crema cookies until a crumble has formed.

2. Step 2

   De-stem and slice the strawberries, placing them in a bowl with ¼ cup of cane sugar. Stir the strawberries to combine and macerate with the sugar to soften and draw out moisture. Cover and chill for at least 30 minutes, or overnight.

3. Step 3

   In the bowl of a stand mixer, whisk together the heavy cream, the remaining ¼ cup cane sugar, and the Mexican vanilla extract. Whisk until stiff peaks form.

4. Step 4

   Once the strawberries have finished macerating, drain off any extra liquid, reserving ¼ cup of the liquid to add a light strawberry flavor and color to the whipped cream. Fold in the remaining strawberries to the whipped cream until fully combined.

5. Step 5

   In either a large trifle dish or smaller cups for individual servings, layer the cookie crumble, strawberry whipped cream, cookie crumble, and a final layer of strawberry whipped cream.