Preheat the oven to 325 degrees.

Grease a mini muffin pan.

Arrange a phyllo dough sheet on a large cutting board and lightly spray with cooking spray or use butter and a pastry brush. Layer another sheet of phyllo dough on top of that, and repeat these steps until you have 5 layers.

Using a pizza cutter, cut in 12 squares.

Arrange a square into each of 12 cavities of the muffin pan, gently pushing it to the bottom and against the sides.

Transfer the pan to the oven and bake for 10 minutes, then remove and allow to cool.

While the phyllo dough is baking, cut the strawberries into very small chunks, and add them to a bowl. Sprinkle sugar over the strawberries and stir to combine.

Chill in the refrigerator until the phyllo dough cups are baked and cooled.

Remove the phyllo cups from the muffin pan, and fill with the strawberry mixture.

Top with whipped cream when ready to serve.