Remove the shortcrust pastry out of the fridge and leave to warm up to room temperature.
Preheat the oven to 180ºC / 160ºC fan / 356ºF / Gas Mark 4.
On a lightly floured surface lay out the pastry and roll to make it a little thinner.
Cut the pastry into squares. Approximately 4 squares by 3 squares. Approximately 6cm square. It doesn't need to be perfect at all.
Lightly dust cupcake tins with flour and place the squares in side to make a case.
Pop them in the oven for 5-10 mins until golden brown.
When they're cooked remove from the cupcake tin and leave to cool on a cooling rack. Leave the cupcake tins aside for later.
Break up the chocolate and add it to a mixing bowl along with the tablespoon of butter.
In a pan heat the cream on a low/medium heat until it starts to lightly bubble.
Pour over the chocolate and leave to melt for a few minutes and then stir together.
Pop the cases back in the cold tins (it makes it easier to transport) and spoon the chocolate mix into the pastry cases.
Pop back in the fridge to harden.
When you're ready to serve them top them with a strawberry and serve.
(optional) Add a little passion fruit to the chocolate before the strawberry to add a tart flavour to compliment the fresh and sweet flavour of the strawberry.