Preheat the oven to 425 degrees Fahrenheit.

Place the pastry squares on a lined cookie sheet. Brush with egg whites and lightly sprinkle with sugar.

Top with a piece of Gefen Parchment Paper and an additional cookie sheet and bake for 20 minutes or until the edges are crispy.

Beat whip until stiff.

Add the custard and mix very lightly just to combine.

Pour out all the extra liquid from the frozen strawberries.

In a bowl, combine all the ingredients and blend lightly, leaving the strawberries chunky.

Add the napoleon cream into a pastry bag with a star tip.

Pipe around the pastry square, leaving the center empty.

Place a spoonful of strawberry sauce in the center and top with another pastry square.

Continue doing the same for the second layer, and top with a third pastry square. Finish off with napoleon cream.