Prepare the Oreo Base:

In a food processor or using a ziplock bag and a rolling pin, crush the 12 Oreo cookies into fine crumbs.

In a mixing bowl, combine the Oreo crumbs and melted butter. Stir well to ensure the crumbs are fully coated with butter.

Spoon the Oreo mixture into the bottom of individual dessert cups (or a larger dish if serving as a pie). Press the crumbs down gently to form an even base layer.

Prepare the Strawberry Filling:

In a medium bowl, chop the fresh strawberries into small pieces and sprinkle with 1 tablespoon of sugar (if desired). Let the strawberries sit for about 5 minutes to release some of their natural juices.

In a separate mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Gently fold in the chopped strawberries, along with their juices, into the whipped cream mixture. Be careful not to deflate the whipped cream.

Assemble the Dessert:

Spoon or pipe the strawberry whipped cream mixture over the Oreo base in each individual serving cup (or over the Oreo crust in a pie dish). Spread it out evenly.

If desired, crush the remaining 4-5 Oreos and sprinkle them over the top as a garnish.

Add fresh strawberry slices for extra decoration if you wish.

Chill and Serve:

Refrigerate the Oreo Strawberry dessert for at least 1 hour to allow the flavors to set.

Serve chilled for the best flavor and texture.