2/3 cup quick cooking (Not instant) McCann's Irish oatmeal is nice if
you can find it, or use your own, toasted and cooled (see note)
4 cups fresh strawberries, hulled, plus 4 whole berries for garnish
5 tablespoons sugar, divided
1 1/4 cups heavy whipping cream
2/3 cup plain yogurt or sour cream
1 tablespoon Irish whiskey

Chill 4 (8 or 9 ounce) stemmed glasses, set aside 4 teaspoons of the
toasted oatmeal for a garnish.
Put the hulled strawberries in a large bowl and mash, or pulse a few
times in a food processor.  Stir in 1 tablespoon of the sugar.
Whip cream with an electric mixer until soft peaks form, fold in yogurt
or sour cream, remaining 4 tablespoons of sugar, whiskey and oatmeal.
Spoon 1 to 2 tablespoons of the strawberries into bottom of each glass. 
Spoon 1 to 2 tablespoons of oatmeal-cream mixture over berries.  Repeat
the layers.  Refrigerate for 1 to 2 hours, or until set.  At serving
time, sprinkle 1 teaspoon reserved oatmeal on top of each glass and
garnish with a whole strawberry.  Makes 4 servings, can be doubled,
enjoy, Stef.

Note:  To toast the oatmeal, spread it out on a baking sheet.  Toast in
a preheated, 350 degree oven for 15 minutes, shaking the pan at 5 minute
intervals, to prevent burning.  Remove from the oven and let cool