Whip the cream cheese filling

• In a mixing bowl, beat the cream cheese until smooth.
• Add the heavy cream, powdered sugar and vanilla extract.
• Whip until stiff peaks form and the mixture is fluffy.

Coat and toast the tortillas

• Mix the sugar and cinnamon in a shallow dish.
• Lightly toast the mini flour tortillas in a dry frying pan until pliable and slightly golden.
• Coat the warm tortillas in the cinnamon sugar on both sides.

Assemble the tacos

• Fold each tortilla into a taco shape.
• Pipe or spoon the cream cheese filling into the tortillas.
• Top with the sliced strawberries.

Chill and serve

• Refrigerate the tacos until the filling is set.
• Serve cold.