Start by cutting the tortillas with a 4 inch cookie cutter. You need 15 circles. Cover them with melted butter and place them on a muffin tin turned upside down, so that they get shell shape.

Bake at 350 F for 5-6 minutes or until the edges are golden. When they are done, take them out of the oven and leave to cool for a minute in the muffin tin, then transfer them to a baking sheet lined with parchment paper, to cool completely.

While tortilla shells are cooling, you can melt the white chocolate using a double boiler or microwave.

Spread melted white chocolate over each shell both outside and inside with a brush, then transfer them to a bowl with strawberry crumbs and coat the shells well inside and out. Place the coated shells in a baking sheet lined with parchment paper and leave for the chocolate to become solid.

Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy whipping cream until stiff peaks form, then add it to the bowl with cream cheese and beat some more until smooth. Transfer the filling into a piping bag once the chocolate on the shells is solid.

Place the shells in a muffin tin turned upside down or a 9x13 inch dish where they can stand upright. Cut the top of the piping bag and pipe the filling into the shells.

Top with diced or strawberry halves and strawberry syrup.