• Preheat the oven to 400° and line a baking sheet with parchment.
• Using one sheet of thawed but cold puff pastry, cut the sheet into thirds lengthwise, using the folds as a guide. Then cut each of the 3 strips of pastry into 4 squares, for a total of 12. Transfer squares to baking sheet.
• Bake puff pastry at 400°F for about 12-15 minutes or until golden; let cool.
• Meanwhile, thinly slice strawberries and whip the cream.

Sweetened Cream

• Beat heavy whipping cream in a stand mixer or even by hand until it begins to thicken. Add the confectioners' sugar and vanilla, continue beating until soft peaks form. This will make 2 cups of whipping cream. If you have any left over, it can be stored in the refrigerator for another use.
• When the puff pastry has cooled, carefully break each "puff" in half. Spread whipping cream on the bottom and layer with sliced strawberries. Place the top layer over the strawberries.
• Garnish each Napoleon with an additional layer of cream, sliced strawberries, and mint leaves for garnish. After I plate each, I like to dust a bit more confectioners' sugar over the top.