Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. Cover and chill 30 minutes. Drain, reserving juice for another use.

 

Combine sour cream, whipped topping, 2 Tbsp sugar, and cinnamon in a bowl; stir well. Cover and chill.

 

Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar. Bake at 400 degrees F for 7 minutes or until crisp. Cool on wire rack.

 

To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2-1/2 Tbsp sour cream mixture.

 

Sprinkle with almonds and chocolate.

Recipe Courtesy of The California Strawberry Commission.