Preheat oven to 375 degrees F.
Defrost puff pastry.
Spread a little bit of flour on your work surface. Just enough to lightly coat it. Then rub some on a rolling pin.
Roll the puff pastry out into a thin sheet. Use a pastry wheel, knife or pizza wheel and cut 32 squares. You want the squares to be just big enough to fit into your mini pan and peek over the top a wee bit.
Spray your mini pan with non-stick spray. Place on square into each hole. You'll need two pans to make enough squares. Cut small squares of parchment paper and fit over top of each pastry. Toss in about 5 to 6 pie weights. This will help the middle of the pastries to not rise up so you can fill them later. Very important.
Place in a preheated 375 degree F oven for 8 minutes. Remove and carefully pull off all the pie weights and parchment. Place back in the oven and cook for 2 to 4 more minutes, until the pastries are golden brown. Remove from oven and allow to cool completely.
Now cut up your strawberries, and toss them in the sugar. Allow to macerate for about 20 minutes. The sugar helps to soften the berries a bit. You can add a little bit of orange juice or lemon juice if you like too. My berries were ripe enough that I didn't need to do that.
Now measure out your fruit spread, and place in the oven for about 30 to 45 seconds. You just want it to start bubbling. Depending on your microwave this time could vary and take up to a minute.
Mix the warm fruit spread and the berries together in a bowl. Scoop a small bit in each pastry cup.
Top each with a little bit of whipped cream.
Enjoy with a big old Strawberry loving smile.