Strawberry Napoleonettes

SInce I had multiple guest visits this weekend (yay!), I decided on making something that I could assemble when they arrive, but can keep the ingredients in the fridge ready for the two days I needed them. And as I had frozen puff pastry in my freezer, this is what I decided to make, based on a restaurant memory and the package of the pastry.

Strawberry Napoleonettes

1 package frozen puff pastry, thawed
1 1/2 cup heavy whipping cream
t tablespoons of powdered cugar
1 teaspoon vanilla extract
strawberries, hulled, sliced thin, as needed

Separate the 2 sheets of puff pastry, open them up on a floured work surface. Cut each sheet to 3 and then each of those to 4 so you get 12 rectangles from each sheet. You may decide to make them bigger if you want to.
Preheat oven to 400 F. Bake rectangles on baking sheets lined with parchment paper for 15 minutes or until puffed and golden brown. Set them aside to cool--this will be quick.
While cooling, whip the cream in a medium bowl with the sugar and the vanilla. SLice the strawberries.
Assemble napoleonettes right before serving: slice each pastry sheet in half, smear whipped cream on the bottom, top it with sliced strawberries, put the top on it. Depending on just how decadent you want to be, you can add a third and fourth layer to achieve extra tall Napoleonettes. :-)
Serve with coffee and dark, dark chocolate pieces on the side.