Cut the tortillas into 4-inch circles to get 15 circles. Cover with melted butter and place on an upside-down muffin tin to shape.

Bake at 350°F for 5-6 minutes or until edges are golden. Cool for 1 minute in the tin, then transfer to a baking sheet lined with parchment paper to cool completely.

Melt white chocolate using a double boiler or microwave, then wipe the bottom of the dish to remove any water.

Coat each shell with melted white chocolate inside and out, then dip into strawberry crumbs. Place on a baking sheet lined with parchment paper to solidify.

Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture and transfer to a piping bag.

Once the chocolate on the shells is solid, fill the shells using the piping bag.

Stand the filled shells upright in a muffin tin or dish, top with strawberries and drizzle with strawberry syrup.