Chop the strawberries into small pieces and add to a pan.
Add the water, caster sugar and 1 teaspoon of vanilla essence to the pan.
Cook over a medium heat for about until the strawberries are soft.
Leave to cool then distribute evenly amongst four dessert glasses.
Place the cream and a teaspoon of vanilla essence into a bowl.
Whip the cream until it forms soft peaks. Divide amongst the glasses.
Melt the butter gently in a pan with the sugar.
When melted add the cornflakes and almonds and mix until well combined.
Allow to cool slightly then add some of the mixture to the top of each glass.
Chill in the fridge until ready to serve.