Chocolate and Cream Napoleon with Strawberries

Preheat oven to 400 degree F. Lightly grease a baking sheet or line with parchment paper.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place the pastries onto a baking sheet. Bake for 15 minutes or until golden brown.

Using a mixer, beat heavy cream, sugar and vanilla until soft peaks form, about 1 1/2 to 2 minutes. Remove from heat and let it cool completely.

Split each pastry into 2 layers, making 6 in all. Reserve 2 top pastry layers. Spread half of the chocolate ice cream on each 2 bottom pastry layers. Top with another pastry layer and spread with the whipping cream and top with strawberries on each 2 layers. Top with the reserved top pastry layers and drizzle with chocolate on top.

Freeze for 1 hour or until the ice cream is firm. For easier slicing, use a wet, serrated knife.