Method:
1 Preheat the oven to 200°C fan-forced.
2 Lay pastry on a flat surface and cut out four 6cm-rounds, prick with a fork. Cut a round circle from the centre of two rounds and discard, place the pastry borders onto the remaining pastry rounds. Place pastries on a baking paper-lined oven tray, brush with egg and bake blind for 8-10 minutes, cool.
3 Whisk cream, sugar and vanilla in a bowl until soft peaks, fold half the strawberries into the cream.
4 Place remaining strawberries in a saucepan with the extra sugar, add 2 tbs water and bring to a simmer, cook for 1-2 minutes or until syrupy.
5 Arrange the pastries on a plate, spoon the strawberry cream mixture into the pastries, drizzle the strawberry sauce over to serve and dust with icing sugar.