Preheat the oven to 400F. Place strawberries on a baking sheet and sprinkle sugar, toss to combine. Roast strawberries for 15 minutes or until softened and syrupy. Cool completely.
Thaw your puff pastry on the counter for about 30 minutes, meanwhile, prepare the pastry cream.
In a medium-sized bowl, whisk sugar and cornstarch until well-combined. Add egg yolks and mix well. Set aside. In a medium saucepan, heat milk and vanilla until simmering. Slowly add the heated milk mixture to the egg yolks, whisking constantly, and ensure the egg yolks do not curdle. Return the mixture to the saucepan. On medium heat, whisking constantly, for an additional 2-3 minutes, or until mixture is thick and bubbly. Remove from heat and whisk in butter. Strain the mixture into a shallow dish and cover directly with plastic wrap. Refrigerate until fully chilled.
Place the puff pastry onto a lightly floured surface. Roll out to about 12”x12” and use a pizza cutter to cut 2x4 inch rectangles.
Line a baking sheet with parchment paper then place the rectangles about 2 inches apart. Place another sheet of parchment on top then cover with another baking sheet.
Bake for about 15 minutes. Remove from oven and transfer to a wire rack to cool. You can clean up the edges with a sharp knife if desired.
With a hand mixer, whip the heavy whipping cream. Once the pastry cream is fully cooled, fold the whipped cream into the pastry cream gently to combine. Transfer the mixture to a pastry bag and snip a ¼-inch opening from the end.
Place one layer of puff pastry on a platter. Pipe dots of filling all over the pastry, then top with a tablespoon of strawberry filling. Then top with another layer of the rectangle. Repeat the process one more time. Dust the latest sheet with powdered sugar.