For the shortbread:
1oz icing sugar
2oz salted butter (room temperature soft)
3oz plain flour
1 punnet strawberries
1 tub greek yoghurt
Heat the oven to 180c. Mix together the icing sugar and the butter, then stir in the flour. Roll out the pastry to 1/2 cm thickness, then cut out circles with a cutter or water glass. Reform left over pastry and cut more. Place on a greased tray and bake for 10 mins, then leave to cool.
Hull the strawberries, and quarter.
On plates, build small towers of biscuit, yoghurt then strawberries, then biscuit, yoghurt and strawberries. Sprinkle a little icing sugar over the top and serve immediately.
I often make just the shortbread biscuits with my toddlers, and ice them with icing sugar mixed with a few drops of lemon juice.