Method (base)

1. Line a cupcake tin with 6 cupcake liners.
2. Crumble the biscuits into a blender and blitz until you have fine crumbs.
3. Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
4. Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the pie filling to sit in.

Method (strawberry filling)

1. Place the chopped strawberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice.
2. Place on top of the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning, being careful not to smush the strawberries too much as you want some to stay whole. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
3. Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it’ll turn thick. If this happens, give it a gentle stir before using.
4. Once the strawberry compote is cool, divide it between the biscuit bases. Place them in the fridge to set. If the filling is warm or even slightly warm, it will melt the cream. I like to store the pies for at least 1-2 hours in the fridge before decorating. 

Method (assemble)

1. In a stand mixer or bowl with an electric hand whisk, whisk the dairy-free whipping cream until soft peaks form. Make sure the pies are 100% cool before adding on the cream. Transfer into a piping bag fitted with a round tip nozzle, then pipe a bulb on top of each pie.
2. Dust each pie with a light sprinkle of icing sugar. I decorated with a mint leaf and half a strawberry slice which is completely optional.