Roll pastry to 1/8 inch thickness and bake 24 small tart shells or two 9-inch pie shells.
Fill shells with perfect strawberries, arranging them so they look attractive, points up.
Chill in refrigerator.
Melt the currant jelly in a heavy saucepan over medium heat.
When it is thick and syrupy, spoon over berries so that each berry is coated with jelly.
Serve with whipped cream flavored to taste with vanilla.