Wash the fresh strawberries thoroughly and set aside one strawberry with the best shape and appearance for decoration. Slice 4 of the remaining strawberries into thick slices (about 0.5-0.8 cm thick). Cut the other 3 strawberries into small cubes, each roughly 0.5 cm in size. Set both the sliced and cubed strawberries aside for later use.

Crush the Cookies & Whip the Cream:

Place the 4 pieces of Biscoff cookies into a plastic bag. Use a rolling pin to crush and grind the cookies into fine crumbs.

Pour 200g of heavy cream into a clean mixing bowl, add 15g of white sugar, and use an electric mixer to whip the cream at low speed. Gradually, the cream will thicken and form visible streaks. When the cream holds its shape and doesn't drip easily when you lift the mixer, it's ready. Transfer the whipped cream to a piping bag for easy use later.

Take a clean glass cup and evenly spread a layer of cookie crumbs at the bottom, using about half of the total crumbs. This forms the crispy base.

Next, place a layer of strawberry cubes on top of the cookie crumbs. Adjust the amount of strawberry cubes to your liking, but don't make it too thick to preserve the layering effect.

Pipe two circles of whipped cream from the piping bag onto the strawberry cubes.

Stick the sliced strawberries along the inside wall of the cup.

After arranging the strawberry slices, add Greek yogurt in the center of the cup to fill the empty space.

Repeat the layers: a layer of cookie crumbs, a layer of strawberry cubes, a layer of whipped cream, a ring of strawberry slices, and a layer of yogurt, until the cup is nearly full.

Note: For my parfait, I didn’t add another layer of strawberry slices or yogurt because my cup was already full.

Pip a circle of whipped cream on top of the parfait. Place the reserved strawberry slices around the edge of the cup. Add another circle of whipped cream, and then insert the last reserved strawberry slices on the edges.

To complete the parfait, place a whole strawberry on top as a final decorative touch.