Place the crunchy butter cookies inside a clean plastic bag and crush them evenly using a rolling pin until textured crumbs form completely.
Divide the crushed biscuit crumbs equally into the bottoms of your clear serving glasses to create a uniform foundation layer.
Whip the cold heavy cream inside a chilled glass bowl on high speed until stiff, stable peaks form cleanly on the beaters.
Combine the thick Greek yogurt, sifted powdered sugar, and vanilla bean paste inside a separate mixing bowl until smooth.
Fold the stiff whipped cream into the sweet yogurt base gently using a silicone spatula to maintain a light mousse texture.
Spoon the vanilla dairy cream smoothly directly over the biscuit crumb layers, tapping the glasses gently to level the surface lines.
Chop the fresh hulled strawberries into small uniform squares and pile the juicy fruit mountain-high across the white cream bands.
Garnish each glass with a saved strawberry half and chill in the refrigerator for thirty minutes before serving frosty cold.
