Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out the puff pastry on a lightly floured surface and cut into 4 squares.

Place the squares on the prepared baking sheet and score a smaller square inside each, being careful not to cut all the way through.

Bake for 15 minutes or until golden brown and puffed up.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Gently fold in the sliced strawberries into the whipped cream.

Once the puff pastries are baked and cooled slightly, gently press down the center of each to create a cavity.

Fill each pastry with the strawberries and cream mixture.

Dust with powdered sugar and garnish with whole strawberries.