Prepare the Tacos:

• Preheat the oven to 350°F (175°C).
• Brush both sides of the flour tortillas with melted butter.
• Combine graham cracker crumbs and freeze-dried strawberry powder in a shallow dish.
• Press tortillas into the crumb mixture until well coated.

Bake the Tacos:

• Drape the coated tortillas over the wires of your oven rack to create a taco shape.
• Bake for 10–12 minutes or until they are crisp and golden.
• Remove from the oven and allow to cool completely.

Prepare the Cream Filling:

• In a large mixing bowl, whip heavy cream until it forms soft peaks.
• Add powdered sugar and vanilla, and continue to whip until stiff peaks form.
• Fold in the chopped strawberries.

Assemble the Tacos:

• Once the taco shells are cooled, fill each with a generous scoop of the strawberry cream mixture.
• Spoon a dollop of strawberry jam over the cream filling.

Garnish:

• Top each taco with a fresh strawberry slice for decoration.