Method

1. Preheat oven to 180°C fan, and line 2 baking trays with greaseproof paper.
2. Unroll the sheets of puff pastry, slice into 4 inch by 3 inch rectangles. Place onto a lined baking tray. Spread them out as the pastry will puff up.
3. Brush the pastries with dairy-free milk and sprinkle over some caster sugar. This is optional but helps the pastry turn a gorgeous golden brown.
4. Place into the middle of the oven and bake for 8-10 minutes until golden in colour. Once ready, remove the tray from the oven. Allow the pastries to cool on the tray before transferring them onto a cooling track to cool fully before filling.
5. Place the dairy-free whipping cream into a bowl and whip up until thick. I use a stand mixer with balloon whisk attachment. You can use a hand whisk but it will take longer. Transfer the cream into a piping bag fitted with a star-tip nozzle.
6. Cut the strawberries into thin slices, then place onto some kitchen paper to soak up any excess moisture. 

Assemble

1. Slice the pastries in half horizontally. Spread some strawberry jam over one half of the pastries.
2. Pipe 3 large stars of cream on-top of the jam, then lay on some strawberry slices.
3. Place the other half of the pastry rectangle on top.
4. Dust the pastries with a generous dusting of icing sugar. Top with a mint sprig (optional)
5. Serve and enjoy.