Preheat the oven to 180C and line two baking trays with baking paper. Take the ready rolled puff pastry out of the fridge and leave to come to room temperature for 10 minutes. Once a little warmer, unroll and cut into 10cm squares and place on the prepared baking tray.
In a bowl add the Rodda’s clotted cream, egg, vanilla bean paste and icing sugar. Whisk by hand or with an electric whisk until thickened and creates soft peaks.
Spoon 2tsp of the clotted cream custard mix onto the pastry squares leaving a 1cm border. Place two halves of the strawberry onto the custard mix, cut side up with the ends of the strawberries touching in the middle to form a bow tie shape.
Carefully lift the opposite corners of the pastry nearest to where the strawberries meet and pinch together on top of the ends of the strawberries to make a little pastry tent.
Place in the oven and cook for 20 minutes until golden brown. Take out of the oven and allow to cool for ten minutes.
Dust with a little icing sugar and serve with more strawberries and a spoonful of wonderful Rodda’s Cornish clotted cream.