Preheat oven to 350 degrees F.

Thaw one roll of phyllo sheets.

Melt the butter.

Layer 8 sheets of the phyllo dough. Brush each sheet with butter and sprinkle with sugar, before topping with another sheet.

The sheets that you are not using will need to be covered or put in a plastic bag and a damp cloth put over them to prevent them from drying out.

Once you have layered all, using a pizza cutter, cut the sheets into 3 by 3 square or 12 squares.

Place each square in a mini muffin tin. Using your fingers to push the center down into the muffin tins. Place in the preheated oven and bake for 13 to 15 minutes or until they are golden brown. Remove from the oven and take out of tins and cool completely. If the centers are puffed up, gently push down with fingers.

Once the shells are cooled make the lemon filling.

In a medium bowl beat the whipping cream until stiff peaks occur.

In another bowl beat the cream cheese with the lemon zest until light and fluffy, about 2 to 3 minutes.

Add the lemon juice and powdered sugar and beat in until well combined. Fold in the whipped cream.

Fill each cup with a tablespoon or so of the lemon filling, Top with a slice of strawberry.

Keep refrigerated.