Step 1

Bake puff pastry according to package directions. Allow to cool, then flatten gently.

Step 2

Meanwhile, in a large bowl with an electric mixer, beat heavy cream until stiff peaks form. Equally divide whipped cream into 2 separate bowls.

Step 3

In one bowl of whipped cream, add lemon pie filling; mix gently, just until combined. Slowly mix in half the lemon zest. Add sugar to the second bowl of whipped cream, mixing gently.

Step 4

Spread lemon mixture over pastry sheet, then evenly spread whipped cream over that.

Step 5

Freeze about 4 hours, or until firm. Thaw in refrigerator 2-4 hours before serving. Just before serving, place whole strawberries evenly on top and sprinkle with remaining lemon zest. Cut into squares and serve.