Start by cutting the wheat tortillas with a mold of 4 inches in diameter. You can also use mini tortillas if you find them more convenient or replace them with corn tortillas if you prefer to make this gluten-free.

Mix the sugar and the butter in a bowl and heat it in the microwave for 1 minute until the butter melts. Spread the mixture of butter and sugar over the tortillas on both sides with a pastry brush.

Now you have several options to shape the tortillas into taco shells. My favorite is to take a donut mold or cupcake mold, turn it around, place the tortillas in the gaps between the donuts, and heat it in the oven for 10 to 15 minutes over 350 F (180º C). Another option is to place them inside a Tupperware with the desired form.

Meanwhile, your tacos are in the oven. You can start whipping the cream or, if you prefer, you can use store-bought whipped cream saving some effort and time. Tip: you can add and mix 1 tbsp of sugar and 1 tbsp of grated chocolate to make the whipped cream sweeter and tastier.

Cut the strawberries into little pieces and fill the taco shells with your whipped cream.

Finally, decorate with the strawberry pieces and chocolate syrup to your liking.