Heat skillet to medium, and butter both sides of each tortilla. I cooked one at a time in each skillet I had. I recommend warming up any tortilla, they are much tastier.
Once the butter is melted, add the sugar, let it cook a little bit, and flip the tortilla. Then sprinkle sugar on the second side and sauté until the sugar begins to melt.
Once tortillas are crispy, as shown above, remove them from the skillet and set them on a plate or cutting board. Sprinkle a tiny bit of cinnamon on each tortilla. I used a bit of waxed paper on top of my cutting board to prep and serve the food, which made cleanup a breeze.
Add a dollop of whipped topping, and spread it to around ¼” thick or more on top of each tortilla.
Slice strawberries in half lengthwise, and keep green parts attached while cutting for a cute presentation. Add about 6 strawberries (cut in half), all around the edges. Place blackberries and then blueberries inside the middle.
