Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
Cut each of the puff pastry sheets into 6 rectangles - you should have 12 in total (about 3 x 4 in size each)
In a medium-sized saucepan, heat strawberries and sugar over medium heat. Cook for about 3-4 minutes.
Add cornstarch to the strawberry mixture and stir until thickened - about 2 minutes.
Spoon a small amount of strawberry mixture in the center of 6 puff pastry rectangles.
Cover with the other puff pastry piece and use a fork to seal the edges.
Gently place on lined baking sheet and bake for 20-22 minutes.
Allow to cool before icing.
To make the icing, stir melted butter, confectioners’ sugar and heavy cream in a small bowl.
Scoop the icing into a piping bag and frost each strudel. Serve and enjoy!