Preheat oven to 200*c and line a cookie sheet with baking paper.
Roll out puff pastry to a large rectangle and fold in half. Cut out as many hearts as you can using a 4 inch heart cookie cutter, I made about 8. Place the hearts on the cookie tray and bake in oven for 9-10 minutes, until puffed up and golden. Remove from the oven and allow to cool.
In a large bowl whip up vegan whipping cream with the vanilla extract with an electric whisk until thick.
Using a serrated knife, slice hearts in half and pipe a layer of cream on the base. Top with sliced strawberries and another layer of cream, followed by the other half of the heart. Sprinkle with icing sugar and serve immediately.
