Strawberry shortcake in a bag

Ingredients:

• 4 bags of animal-shaped crackers (30g each)
• 1 cup sliced ​​strawberries + sliced ​​strawberries for garnish
• 3 tablespoons of honey
• 2 cups whipped cream

Preparation:

1. Open the cookie bags and fold the top edges down.
2. In a medium bowl, combine the sliced ​​strawberries and honey. Spoon the mixture into the baggies, spreading it over the cookies without stirring. Seal each bag with a paper clip. Refrigerate for at least 8 hours and up to overnight. Before serving, garnish with whipped cream and sliced ​​strawberries.