Preheat the oven to 375°F (190°C). In a bowl, whisk together flour and sugar to combine evenly.
Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually pour in the ice water, one tablespoon at a time, mixing gently until the dough begins to come together. Knead lightly in the bowl until smooth, then shape into a disk, wrap in plastic, and chill for 15 minutes.
Remove the dough from the refrigerator and roll it out on a lightly floured surface until about 1/8 inch thick. Cut out circles using a cookie cutter or glass, about 3 inches in diameter.
Place the dough circles onto a baking sheet lined with parchment paper. Bake in the preheated oven for 15–20 minutes, or until golden brown and crispy around the edges.
Remove the shells from the oven and let them cool completely on a wire rack. This will ensure they stay crispy when filled.
While the shells cool, slice the strawberries and prepare to fill. Once the shells are cool, gently spoon the sliced strawberries into each shell, filling them generously.
Serve the strawberry-filled shells immediately to enjoy the contrast of crunchy pastry and juicy berries, or refrigerate briefly for a chilled treat.
