Grind the two packs of oat biscuits in a blender until you get fine crumbs, then set them aside.
In a saucepan, whisk together all the ingredients except the whipped cream, strawberries, and biscuits, then place the pan over medium heat. Stir constantly and cook until the mixture thickens into a smooth pudding.
When the mixture just comes to a boil and has thickened, remove it from the heat and let it cool to room temperature. Once cooled, fold in the whipped cream and mix until the pudding is silky and smooth.
Slice the strawberries into even slices.
Spoon about two tablespoons of crushed biscuits into the bottom of each dessert glass and level the crumbs.
Arrange the strawberry slices upright around the inner edge of each glass so they stick to the glass and form a decorative ring.
Pour or spoon the vanilla cream into the centre of each glass, filling almost to the top, then sprinkle another spoonful of biscuit crumbs over the cream and decorate with extra strawberries.
Chill the dessert in the refrigerator for 4–5 hours. Magnolia tastes best well chilled, when the layers have set and the flavours have melded.