Crush the shortbread cookies and pour into a bowl. Add melted butter and stir. Press into a 9-inch tart pan (or pie pan). Bake at 350°F for 8-10 minutes. Cool completely.

Mix together the sliced strawberries and cooled strawberry sauce. I used my homemade strawberry sauce recipe. Spread over cooled crust. Refrigerate to allow the filling to set.

Remove the scalloped edge of the tart pan and pipe whipped cream swirls around the edge of the pie before serving.