1. First, make the Vegan Shortbread Cookies. Preheat the oven to 325 degrees Fahrenheit. Combine all ingredients into a large mixing bowl to form the dough. Roll the dough out to 1/2 inch thick, and use a cookie cutter to shape. Place the cookies on a parchment-lined baking sheet and bake for 12-15 minutes.
2. While the cookies are baking, make the strawberry compote. Add all ingredients for the compote into a small sauce pan and stir until evenly mixed. Bring to a strong simmer, and stir constantly until the mixture has thickened and the strawberries are tender. This usually takes about 5 minutes. Set it aside to cool.

Make the Strawberry Shortcake Crumble

1. Once the cookies are done and cooled, place about 10 cookies (115g) into a food processor and pulse until the cookies are mostly broken up.
2. Add the freeze-dried strawberries and pulse again until the desired crumbly texture is reached.

Layer the Cups

1. Here is the order I followed:

   1.Strawberry Shortcake Crumble

   2. Vanilla Ice Cream

   3.Crumble

   4. Strawberry Ice Cream

   5. Crumble

   6. Mix of Vanilla and Strawberry Ice Cream

   7. Strawberry Compote.
2. Once the cups are layered to your liking, that's it! You're ready to serve and enjoy!