Lay the phyllo cups out onto a sheet pan or serving tray, set aside. No need to thaw or bake the cups.

In a stand mixer using the whisk attachment, beat the heavy cream until it forms soft peaks. Gently spoon the cream out of the mixing bowl it another bowl, and set aside.

In the bowl you beat the cream in, add cream cheese, sugar and vanilla and whisk until mixture is smooth.

Gently fold in the whipped cream by hand, using a rubber spatula, into the cream cheese mixture.

Put the bowl back on the stand mixer, and whisk until combined and smooth.

Spoon filling into a plastic bag, cutting off the tip, and pipe into each phyllo cup. OR, you can use a spoon to fill each phyllo cup.

Place pan/tray in the refrigerator for 1hour to set.

Before serving, top each cup with sliced strawberries.

Best eaten same day as the cups will start to get soft from the filling.