Preheat oven to 350 F. Separate rolls and slice in half horizontally (like a slider bun). Gut each half by taking some of the inside bread parts out with your fingers. This will give you more space for the filling and help to make a lighter “puff”.
Put gutted rolls out on a cookie sheet and place in oven for 3-5 minutes. Just enough to toast lightly. Then place on cooling rack.
With a standing mixer or handheld device, whip pasty pride until medium to stiff peaks. (Pastry Pride will hold as a more ‘firm’ cream). Then fold desired amount of strawberry sauce until fully combined with cream for flavor and color. (For a deeper pink, you can use food coloring. Then place cream into pastry bag with tip.
Once toasted bread is at room temperature, pipe strawberry cream onto bottom rolls. Then place a couple strawberry slices onto the first layer of cream and continue with one more layer of whipped cream. Crown your cream puffs with the top of the toasted rolls and sprinkle powdered sugar. Serve and eat immediately after prepared.