Courtesy of California Strawberry Commission - used by Vitaille with permission.

1 1/2 cups whipping cream
1/4 cup granulated sugar, divided
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 pint baskets (12 ounces each) strawberries, stemmed and halved
6 baked devil's food cupcakes, unfrosted
6 tablespoons chocolate syrup or fudge topping

In large mixer bowl, combine cream, 2 tablespoons of the sugar, cocoa and vanilla extract; beat to form soft peaks. Set aside.

In medium bowl, combine strawberries and remaining 2 tablespoons sugar; toss lightly.

To assemble, cut cupcakes horizontally in half. Place bottom of each cupcake on individual serving plate; top with 1/2 cup strawberries and cup cream mixture. Cover with cupcake top; garnish with remaining cream mixture and strawberries.

Drizzle each serving with 1 tablespoon chocolate syrup.

Makes 6 servings.

Nutrition facts per serving: 550 calories, 31 g fat, 115 mg cholesterol, 400 mg sodium, 63 g carbohydrate, 5 g fiber and 6 g protein