A lot like pizzelles (Italian waffle cookies), these are krumkaker, a Norwegian specialty. You will need a krumkake iron, available at kitchen stores, and a wooden cone to shape them. (If you don’t have a wooden cone, try a large, smooth-necked glass soda bottle.)
Lightly grease iron and heat to medium-high. In a medium bowl, beat eggs with melted butter. Add sugar, then flour, ½ cup at a time, just until incorporated – do not overmix. Stir in remaining ingredients. Beat until batter is smooth (it will be thick). Drop a heaping tablespoon of batter onto the center of the griddle and close lid. Let batter settle a moment and then squeeze handles tight. Wait for steam to stop. Open lid – the cake should be lightly browned. (Like pancakes or crepes, the first couple will not be your best.) Remove with a spatula to a cookie sheet. Working quickly, wrap warm cake around bottom of a wooden cone to shape. The bottom should be open. Let it rest, seam side down, on a cookie sheet to seal the seam. Repeat with remaining batter. When cool, gently place cones in a tin lined with waxed paper. Store in a cool, dark place.
Fold berries into whipped cream and refrigerate until it’s time to make the cones. If you use frozen strawberries, use unsweetened and drain the juice after thawing. Yield: filling for 6 cones