Prepare four dessert glasses. First crumble the butter biscuits, inserting them between two sheets of baking paper and pressing them with a rolling pin until they are reduced to fine crumbs.
Melt the butter in a saucepan, toast the crumbled biscuits and let them cool. For the strawberry puree, wash the fruit and remove the green part. Cut 100 g of strawberries in half, pour them into a bowl and sprinkle with icing sugar. Reduce everything to puree with an immersion blender. Set aside the remaining strawberries, which are necessary for decoration.
Cover the bottom of the glass with the crumbled biscuits and press them lightly. For the skyr cream, whip the cream until stiff, pour it into a bowl and add the skyr, sugar, vanilla sugar and mix everything with a spoon.
Cut the remaining strawberries in half and place them on top of the crumbled cookies, then fill the glasses with the skyr cream and pour over the strawberry puree. Then, decorate the rim of each glass with one of the remaining strawberry halves, adding a splash of color with the mint leaf. Before serving, let the dessert rest for about half an hour in the fridge.