Bake pastry cups according to directions on box (check after 15 minutes of baking).

Once baked, cool pastries and use a small knife to remove the centers of the cups.

If desired, sprinkle pastry cup with powdered sugar.

In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.

In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).

In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.

Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.

Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.

Top with a few pieces of finely chopped strawberry.

Serve immediately, or keep in the fridge up to 1 hour.