1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll out the puff pastry on a lightly floured surface and cut into 4 equal rectangles.

3. Place rectangles on the prepared baking sheet and score a smaller rectangle inside each, being careful not to cut all the way through.

4. Brush the tops with beaten egg.

5. Bake for 12–15 minutes or until puffed and golden. Let cool completely.

6. In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 10 minutes to macerate.

7. Press down the centers of the cooled pastry rectangles to create a well.

8. Fill each pastry with a dollop of whipped cream or mascarpone, if using.

9. Top with macerated strawberries and drizzle with any remaining juices.

10. Dust with powdered sugar before serving.