1. Preheat oven to 180°C fan, and line 2 baking trays with greaseproof paper.
2. Unroll the sheet of puff pastry, slice into 6 even 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 I find the GF pastry struggles to brown and this step helps with that.
4. Place into the middle of the oven and bake for 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 whipping cream into a bowl and whip up until thick. It’s easier with a mixer, but you can use a hand whisk. Transfer the cream into a piping bag fitted with a star-tip nozzle.
6. Cut the strawberries into thin slices
7. Slice the pastries in half horizontally. Spread some strawberry jam over one half of the pastries.
8. Pipe stars of cream on-top of the jam, around the edges and pipe a star of strawberry frosting in the centre (if using) then lay on some strawberry slices.
9. Place the other half of the pastry rectangle on top.
10. Dust the pastries with a generous dusting of icing sugar (optional)

If using buttercream

1. Beat sifted icing sugar and vegan butter together and beat until smooth.
2. Prepare a piping bag and pipe the buttercream on each corner of the puffs.
3. Top your cream or buttercream with thinly sliced strawberries, then add the top of your cream puffs back on before serving.

Serve and enjoy!