Preheat the oven to 390°F (200°C).
Place the puff pastry sheet on a with parchment paper lined baking sheet. Score a ½ inch border from the edges (don’t cut all the way through the dough) and prick the center with a fork. Sprinkle the scored border with sugar.
Bake for 15-20 minutes until golden brown. Place the baked puff pastry sheet on a wire rack and let it cool completely.
Meanwhile, add dairy-free milk, maple syrup, cornstarch, vanilla extract, and turmeric powder in a small saucepan and stir until the cornstarch is dissolved. Bring to a boil, while constantly stirring, until thickened. Remove from the heat and let it cool. ➝ Spread it on a plate to speed up the cooling process.
Whip the dairy-free whipping cream using an electric mixer until stiff peaks form. Add the vanilla cream and mix just until combined.
Evenly spread the vanilla cream over the puff pastry sheet, leaving out the borders.
Wash, trim, and cut strawberries in half. Arrange them cut side down over the vanilla cream.