In a small saucepan, combine the strawberries, lemon juice, and sugar and cook over medium low heat. Cook for about ten minutes, stirring occasionally, until the strawberries have broken down and are mostly liquidy.
Lay the puff pastry over the sugar. Lightly roll the puff pastry to press the sugar into it. Sprinkle the top of the puff pastry with remaining sugar, flip the pastry, and roll the sugar into the other side.
Determine the middle of the puff pastry long ways and use a knife to make a small indent in the middle from end to end. Roll each side of the puff pastry to the indent. Wrap the log of puff pastry in plastic wrap. Freeze the log for a half hour.