Preheat the oven to 400°F (204°C). Line two large baking sheets with parchment paper.

Combine sliced strawberries with sugar and cornstarch in a bowl. Let sit for 15 minutes.

Mix cream cheese, powdered sugar, and vanilla extract in another bowl until smooth.

Unfold puff pastry sheets, cut along fold lines, and divide each strip in half to create six rectangles per sheet. Lightly score a border about ¼ inch from the edges.

Spread about 1 tablespoon of cream cheese filling inside the border of each rectangle. Arrange sliced strawberries on top.

Brush the edges with beaten egg wash and sprinkle with sugar if desired. Chill for 15–20 minutes in the fridge.

Bake for 20–25 minutes or until golden brown. Cool for 5 minutes on the baking sheet, then transfer to a rack.

Optional: Top with warmed strawberry jam or drizzle with a glaze made by whisking powdered sugar, milk, and vanilla.