Instructions: Drop Cream Puff Pastry into 8 equal mounds 3 inches apart on an ungreased baking sheet. Bake at 400 F for 30 to 35 minutes or until golden brown and puffed. Cool away from drafts. Cut top off cream puffs; pull out and discard soft dough inside.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold three-fourths of sliced strawberries into whipped cream; fill cream puffs with strawberry mixture. Arrange remaining sliced strawberries on top. Replace tops of cream puffs. Garnish with mint leaves.

Yield: 8 servings.

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