I found the original instructions from Victorian Strawberries a little confusing, so I changed it up a little & took photos on the way.
So this is what the end result is like from my few changes:
*First you hull the strawberry
*I found it helped the final result to cut to half way in one direction, spin the strawberry 180 degrees, then cut to half way again, accentuating the 'heart' shape you get when you later halve the strawberry
*Slice just to the side side of centre
*Slice again to the other side of centre
* You will have 3 sections of strawberry
* Slice each of theses in half lengthways
* So this is what you will have
*Divide your pieces. . .
*Each butterfly is made up of this. . .
*Spin the thin slice 180 degrees so the 'fat part' is at the top
* Like this
*Snuggle the pieces up together. . . .
. . . and Voila
My mini-muffin size cakes fit perfectly into an egg carton, a novel & cheap form of transportation
Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post.