Preheat your oven to 350°F (175°C). In a large mixing bowl, combine all-purpose flour, cold unsalted butter, granulated sugar, and salt, mixing until the mixture resembles coarse crumbs. Line an 8x8-inch baking dish with foil for easy removal, then press the crust mixture firmly into the bottom. Bake the crust for 10 minutes, until it’s lightly golden and fragrant.

While the crust is baking, wash and dice the fresh strawberries into small pieces. Set them aside in a bowl.

In the same bowl used for the crust, whisk together the large eggs, granulated sugar, heavy whipping cream, and vanilla extract until well combined. Gradually sprinkle in the additional all-purpose flour, stirring gently.

Once the crust has cooled slightly, evenly distribute the diced strawberries over the shortbread base. Gently pour the custard filling over the strawberries. Bake for 40-45 minutes until the custard is set and the top is golden-brown.

After baking, cool for about an hour at room temperature, then refrigerate for at least 4 hours before serving. Serve chilled, topped with whipped topping and garnished with strawberry slices.