Add the cold heavy whipping cream, vanilla extract, and powdered sugar into a large bowl or measuring cup.

Use an electric hand mixer to beat it on high-speed for a few minutes until thick and stiff peaks form.

Transfer the whipped cream into a piping bag fixed with a drop flower piping tip and place in the fridge for later.

Fill another pastry bag with Nutella and set aside for later.

Thaw the frozen puff pastry dough onto a floured surface while still slightly cold. Use a heart-shaped cookie cutter to cut out hearts and transfer to a baking sheet lined with parchment paper.

Preheat your oven to 400 degrees Fahrenheit. Whisk 1 egg and 1 tsp water and brush the egg wash on top of each puff pastry heart.

Bake the puff pastry for about 20 minutes or until lightly golden.

Once the puff pastries are fully cooled down, slice them in half using a serrated knife.

Take the bottom of each heart and drizzle a generous layer of Nutella evenly.

Pipe out the whipped cream on top of the Nutella.

Add a few sliced strawberries on top.

Place the top half of the puff pastry heart on top and dust with powdered sugar. Repeat these steps with all the puff pastry hearts. Serve within a few hours of assembling.