Preheat the oven to 180°C (fan) and line 2 large baking trays with greaseproof paper.
Unroll the puff pastry sheet and leave the baking paper underneath to prevent sticking. Use a rolling pin to flatten out any wrinkles in the pastry. Dust some plain flour if the pastry is too sticky.
Use a heart-shaped cookie cutter to cut out the shapes and place them on the lined trays. Take a smaller heart-shaped cutter and press gently in the center of the larger heart to create an indentation (don’t cut through).
In a bowl, mix together the dairy-free cream cheese, flour, and caster sugar until thick and creamy. Transfer the mixture to a piping bag (or use a spoon) and fill the center of each pastry heart.
Wash and slice the fresh strawberries, placing a few slices on top of the cream cheese mixture.
Brush the edges of the pastry hearts with dairy-free milk and sprinkle extra sugar for browning.
Bake for 10-15 minutes, or until the pastry turns golden and flaky.
Remove from the oven, allow to cool slightly, and serve with a dusting of icing sugar.