2 1/2 cups ripe strawberries
1/4 cup jam (raspberry, currant, or strawberry are good)
4 shortbread cookies
1/3 cup creme fraiche or sour cream, plus additional for serving
4 springs fresh mint or basil

Cut off the bottom and top of each berry. (You should have about 1 1/4 cups of tops and bottoms.) Slice the centers of the berries and set aside. Push the berry tops and bottoms and the jam through a food mill or process in a mini food processor until pureed. Mix the sliced berries into the puree. Cover with plastic wrap, and refrigerate until ready to serve.

At serving time, put the cookies in a plastic bag and crush them coarsely with a rolling pin. Divide the crumbs along four glass bowls or goblets. Spoon about half the berry mixture on top of the cookies. Stir the creme fraiche or sour cream to loosen it and spoon on top of the berries. Top with the remaining berry mixture. Garnish each dessert with a mint sprig, and, if you like, pass some creme fraiche or sour cream.