For this cross between a tart, a trifle and a fool, the baked pastry is broken into shards and layered with the whipped cream and the strawberries in coupes. Extra pastry can be frozen in individual balls for later use or rolled out to make cookies. Serves Two Pate Sablee ~ 1 c unsalted butter 3/4 c confectioners' sugar 2 egg yolks 1 drop vanilla extract 2 c flour a little salt Allow butter to soften in large bowl. Work in the sugar then stir in yolks and vanilla. Add a little salt. Gradually add flour until you have a ball of pastry. Divide in quarters, wrap in parchment paper. Refrigerate the amount you are using for one hour. Freeze the rest. Preheat oven to 400 degrees. Roll out pastry on lightly floured surface until it is about 1/16" thick. Press out several 3" discs with a pastry cutter. Place on prepared baking sheet and bake until the pastry is golden, about 8 minutes. Cool on wire rack. Strawberries ~ Rinse, hull and gently dry 1 cup strawberries. Mash 1/2 the berries with 1 tablespoon of sugar and a squeeze of fresh lemon juice. Cut the rest of berries in half and add them to the sauce. Chill for an hour or two. Whipped Cream ~ Whip 2/3 cup whipping cream with 2 teaspoons of superfine sugar. Just before serving, break 3 of the pastry cookies gently into large-ish pieces. In coupes, layer the cookies with the whipped cream and strawberries. Serve at once.