Preheat your oven to 400 degrees F (or to the temperature listed on your puff pastry sheet package). Line a baking sheet with a Sil-Pat or parchment paper.

Place the strawberry slices in a bowl and sprinkle with sugar. Stir to combine. Allow the strawberries to macerate while the pastry bakes.

Lay out the puff pastry dough on a cutting board so it in one, flat piece. Use a sharp knife to cut the dough into 4 equal squares.

Using the same knife cut into the dough and run the knife down each side of the dough square until you are a 1/4-inch from the edge of the dough, Repeat this on all four sides. When done, you should have a 1/4-inch square frame around the dough. Use a fork to repeatedly pierce the center of the dough, inside the frame.

Repeat with the remaining dough squares and then transfer the dough to your prepared baking sheet.

Bake for 15 minutes, or until the pastry has risen and the tops are golden. Remove from the oven.

While the pastry bakes, prepare the cheese filling. In a medium mixing bowl cream together the cream cheese, powdered sugar, and vanilla until smooth. Add 1 to 2 tablespoons of milk to thin out the filling a little to your desired consistency. Set aside.

Once the pastry is out of the oven, transfer them to a serving platter.

Place 1/4 of the filling in the center of each pastry. Use the back of a spoon to spread out the filling until you reach the edge of the inner square. (The "frame" you cut before baking will act as a crust and keep everything in the middle.)

Layer 1/2 cup of the sliced strawberries on top of each pastry so they look pretty. (Conversely, you can dice the strawberries, macerate them, and spoon 1/2 over the top of each pastry and top with whipped cream.)

Sprinkle the top of the strawberries with powdered sugar, if desired. Server immediately.