You could serve the strawberries (or any fruit) in martini glasses. Macerate the fruit for 30 minutes with a splash of Cointreau, then layer with the cream and crumbled shortbread.
350g hulled ripe strawberries, washed, dried and cut in half (or quarters if large)
160g double cream
250g butter, chopped
seeds of 1 vanilla bean
⅓ cup caster sugar
2¼ cups plain flour, sifted
¼ cup rice flour, sifted
Preheat the oven to 150°C.
To make the shortbread, beat the butter, vanilla seeds and sugar in a bowl with an electric mixer until smooth. Stir in the sifted flours and press mixture together to form a firm dough.
Knead dough gently on a floured surface until smooth. (Don't over-knead it.) Divide the dough in half.
Roll out both halves of dough to approximately 23cm rounds. Press an upturned 22cm flan-tin ring into the dough to cut out a round. Cut each round into 12 wedges.
Place the wedges on lightly greased oven trays, about 3cm apart. Bake for about 25 minutes or until they become a light sandy colour. Leave on the trays for 2 minutes before transferring to a wire rack to cool.
To serve, divide strawberries among 4 dishes. Top with a generous dollop of double cream and serve with shortbread wedges.
For something different, replace half of the double cream with mascarpone and combine gently.