Preheat your oven to 375°F (190°C). This ensures that the phyllo dough gets crispy and golden.
Line a baking sheet with parchment paper. This will make it easier to remove the phyllo layers once baked.
Place one sheet of phyllo dough on the prepared baking sheet. Brush it lightly with melted butter using the pastry brush. Repeat this process for 5 sheets, layering them with butter in between each one.
Once you have 5 layers stacked and brushed with butter, place the baking sheet in the preheated oven. Bake for about 10-12 minutes, or until the layers are golden brown and crispy.
While the phyllo is baking, prepare the cream filling. In a mixing bowl, combine the chilled heavy cream and 2 tablespoons of powdered sugar. Use a whisk to beat the mixture until soft peaks form. Be careful not to overbeat it, as you want a smooth and creamy texture.
Once the phyllo layers are baked, remove them from the oven and allow them to cool completely. After cooling, carefully slice the baked phyllo into rectangles.
To assemble, place one rectangle of phyllo on a serving plate. Spread a generous layer of whipped cream on top. Add a few sliced strawberries or your choice of berries. Top with another phyllo rectangle and repeat the layering process until all ingredients are used, finishing with a phyllo layer on top.
Before serving, dust the top layer with powdered sugar for an elegant finish.
