Line a springform pan with parchment paper.

Crush your cookies with a food processor or by hand until the cookie crumbles are fine grain and even. Set aside half of your cookies for the topping and use half to make the bottom crust layer.

Melt your butter but be sure that your butter isn't hot. If your butter is too hot wait for it to cool closer to room temperature and blend it with the cookies until evenly mixed.

Press the cookie crust into the lined springform pan making a thin, even layer.

Set the pan to the side.

Now gather your strawberries and start by slicing the strawberries for the edge of the pie. First, slice the strawberry to remove the stem. Then place the stem side downward and cut from the tip of the berry to the stem to form triangles.

You will need to slice around 1/4 of your total berries, or you can just eye that you have enough to line the pan as you slice.

Next, dice your remaining strawberries into small pieces around 1/2 inch in size or smaller. If you like, marinate these strawberries in vanilla bean paste, lime leaf, vanilla extract or lemon extract for 1 hour before continuing.

Place your whipping cream in a stand mixer or get a hand mixer ready to make the whipped cream. Add your sugar, and mix on medium, thoroughly until your whipped cream is stiff.

Now fold your diced strawberries into your whipped cream together thoroughly and gently.

Line the edges of your springform pan with the sliced strawberries placing the flat side of the berry toward the crust and the tip of the berry toward the top. Place the strawberries edge to edge and be sure that all your sliced edges face outward.

Once your berries are in place along the edges, fill the remaining springform pan with the whipped cream and strawberry filling.

Top the filling with the remaining half of the crushed butter cookies. To make an even layer, sprinkle the cookie crumble in small amounts until the top is even and complete.

Place your Strawberry Cream Crumble in the fridge for at least 1 hour before serving.

For a touch of style, top your Strawberry Cream Crumble with rose buds and strawberry slices.

To serve, remove the pie from the springform pan and slice! Serve the Strawberry Cream Crumble the same day or store in the fridge in an air tight container for up to 4 days.

Enjoy!