In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy, ensuring no lumps remain.

In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to maintain fluffiness.

In a small bowl, toss the diced strawberries with a bit of powdered sugar and optional lemon juice to enhance sweetness.

Break the speculoos cookies into crumbles resembling coarse sand.

Layer in serving glasses: start with cookie crumbles, then layer with the cream cheese filling, followed by a layer of sweet strawberries. Repeat layers until glasses are filled, finishing with a layer of cream cheese filling on top.

Chill the verrines in the fridge for at least an hour before serving.

Before serving, top with extra strawberry slices and a dusting of cookie crumbles.