Slice the conchas in half. Spread 2 to 3 heaping tablespoons over the bottom half. Arrange as many strawberry slices as will fit on top of the whipped cream. Add another layer of whipped cream over the strawberries. Use about 2 Tablespoons and spread as evenly as possible. Top with another layer of strawberries then put the top half of the concha over the stuffed bottom.