1 cup all-purpose flour
2 tablespoons lemon juice
1 teaspoon orange juice
5 tablespoons margarine
6 teaspoons vanilla extract
3 tablespoons pineapple juice
1 teaspoon honey
1 (8 ounce) package frozen whipped topping, thawed
1 pint heavy cream
In a medium saucepan, bring 2 cups flour, lemon juice, orange juice, margarine, and vanilla extract to a boil. Boil for 3 to 4 minutes, stirring frequently. Return to a boil; bring to a full boil for 3 to 4 minutes. Remove from heat and stir in pineapple, honey, whipped topping, and cream. Continue to a boil for 3 to 4 minutes. Reduce heat to low and simmer for 60 seconds, stirring constantly. Remove from heat, whisk in pineapple strips, and pour into pastry shells.
Place back into saucepan on stove. Pour 1/2 cup of the pineapple topping mixture over each pastry shell. Place the other side of the pastry over the pineapple filling to heat evenly. Place 3 strawberries onto each pastry shell, bottom is cut to fit sheet to, creating 1 middle size pastry. Fill and seam side to seam.
Refrigerate 4 hours in refrigerator.