Make the tulips: Preheat the oven to 375°F. Line a cookie sheet with a silpat or parchment paper.
In a small saucepan, melt the butter over medium-low heat, then remove from heat. Whisk in the sugar. Add the vanilla and egg white; whisk for 1 minute. Add the gf flour and xanthan gum and whisk until smooth. The batter will be fairly liquid.
Spoon 1-2 heaping tablespoons of the batter onto the prepared cookie sheet, making only 4 cookies at a time. Using the bottom of the spoon spread the cookies in a circular motion until the cookie is about 5 inches in diameter. Bake the cookies for 10 minutes or until golden (they will still be very soft). Remove the cookies from the oven and let rest on the cookie sheet for 1 minute before molding (if they are molded too soon they will crack). Working quickly and carefully, fold the cookies so you can place the center of the cookies in the bottom of small dessert dishes. Fan the cookie out to form a flower shape. Set the dessert dishes aside and let the cookies cool completely. Repeat this process with the remaining batter.
Whip the cream with 2 tablespoons of sugar until stiff. In a separate bowl, mix the strawberries with the whipped cream and fill the cookie tulips with the strawberry mixture. Top with whipped cream or powdered sugar. Serve immediately.
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