In a bowl, rub together the flour, butter and sugar with your fingers until the mixture resembles fine breadcrumbs. Line a baking sheet with parchment paper or a silicone mat. Place a moulding ring on it and press in some of the biscuit mixture to about 0.5cm deep. Carefully remove the ring and repeat for the rest of the biscuits. Bake in a 160c oven for 10-12 minutes, until golden around the edges and only vey lightly coloured on top. Leave to cool before carefully removing from the tray.
Whisk the cream with the icing sugar until thick but still smooth - if you overwhip it it will become still and grainy. Transfer to a piping bag fitted with a star nozzle.
Hull and thickly slice the strawberries. Toss with the sugar and leave to macerate for up to an hour - the sugar will draw out some of the juices to make a light syrup.
Place a biscuit on a plate, pipe cream onto it and lay slices of strawberry over the top. Finish with a drizzle of the strawberry syrup.
«This would be great with raspberries or a mixture of summer berries. You could flavour the shortbread with vanilla, lemon zest or orange zest if you like.»