Preheat your oven to 180°C (fan) and line two baking trays with greaseproof paper.

Unroll the puff pastry onto a floured surface and smooth out to about half a centimeter thick.

Cut out heart shapes using a cookie cutter and create an indentation in the center of each heart.

In a mixing bowl, combine dairy-free cream cheese, gluten-free flour, and caster sugar, blending until smooth.

Either pipe or spoon the cream filling into the indented centers of the heart-shaped pastries.

Slice strawberries and layer them on top of the filling in each pastry heart.

Brush dairy-free milk around the edges of each pastry and sprinkle with extra sugar if desired.

Bake in the preheated oven for 10–15 minutes until golden brown and puffed up.

Allow the pastries to cool slightly on a wire rack and dust with icing sugar before serving.