Rinse the strawberries, dry them thoroughly, remove the leafy tops, and cut each berry in half before setting them aside. The surfaces should feel dry rather than slick, helping keep excess water out of the chocolate and pastry layers.

Cut the kataifi into 3 cm lengths, then place the butter in a medium pan over medium heat. The shortened strands will be easier to stir evenly and scoop into the glasses.

Stir the kataifi continuously in the buttery pan for about 10 minutes, then move it to a bowl once it is crisp and evenly golden. Watch closely toward the end, when the fine threads brown quickly and develop a toasted-butter aroma.

Fold the pistachio cream through the toasted pastry until it coats the strands evenly. The mixture should look cohesive, with no large pockets of plain pastry or unmixed spread.

Place the chocolate squares in a heatproof bowl and melt them using short microwave bursts at low power or gentle heat over a double boiler. Stir between bursts or as it melts, stopping when the chocolate looks smooth and flows from the spoon.

Divide strawberries among four medium glasses, add pistachio-kataifi filling and a chocolate drizzle, repeat that layering sequence, and finish with slivered pistachios. Keep the layers loosely spooned so the berries, golden-green filling, and glossy chocolate remain distinct.