Preheat the oven to 350°F. Line a baking sheet with parchment paper. Unfold the pastry sheet on the parchment.

Cut into 3 strips along fold marks and then cut each strip into 4 rectangles. Arrange pastry ½ inch apart.

Bake for 12 to 14 minutes or until golden brown and puffy. Cool completely.

In a bowl, stir together strawberries and granulated sugar.

Beat heavy cream with an electric mixer at medium-high speed until foamy. Add powdered sugar and vanilla, then beat until stiff peaks form.

Cut each pastry rectangle in half lengthwise. Top half of pastries with a dollop of whipped cream. Layer with strawberries, remaining pastries, whipped cream, and remaining strawberries.

Serve immediately, or store, loosely covered, in refrigerator until ready to serve.