Strawberry Puff Pastries

My mom used to make these a long time ago, but forgot how. Recently I decided to see if I could recreate it. It turned out pretty darn good! Very easy, but you do need a mixer, or you can cheat and use store bought caramel and use whipped cream from a can, but I can't bring myself to do that. There are four parts to the dessert. The pastry, the whipped cream, the fruit, and the caramel topping. This all can be made the night before, or last minute if you have everything on hand.

Ingredients
Puff pastry sheets - I used Pepridge Farms. You will find it in the freezer section with the pies.
Sliced strawberries or other fruit
Heavy whipping cream - quart
Powdered Sugar (about 6T)
Vanilla 2t
Brown Sugar 1/2C
Sugar 1/2C
Butter 1/2 C

Pastry
I just follow the directions on the box. I thaw, cut up into smaller pieces and bake about 375 for about 10-12 minutes

Caramel
In a sauce pot add 1/2C brown sugar, 1/2C regular sugar, 1/2C butter (one stick) and 1/2C heavy cream. I add 1t vanilla, I do not use artificial extracts. Heat on medium high in a pot until boiling for about two minutes. Stir occasionally. Allow to cool.

Whipped cream
6T or so powdered sugar, 1t vanilla and remaining whipped cream. Beat all ingredients until it forms stiff peaks. More sugar may be added, I am just guessing on the 6T, I add about 4 heaping tablespoons or so, it is an excuse to taste it.

Everything can be refrigerated overnight if needed.

To build the dessert, basically you will be making little sandwiches. Slice the pastry in half like a hamburger bun, on the lower part put the fruit, then about 2-4T of whipped cream and then the top layer of the pastry. Drizzle warm caramel on the top.
Sooooo good. Another good thing about this dessert is that you can break it in half completely. Only use on sheet of the pastry, a pint of cream and break the caramel sauce into fourths. Sometimes Bryan and I eat leftovers of this for breakfast. Don't judge me.