Preheat oven to 425°F.

Grease and line a springform baking pan with parchment paper.

Cut strawberries in half to prepare for lining your pan.

In a medium saucepan, combine sugar and water. Heat over high until bubbling.

Closely monitor caramel until it starts to brown. This will happen quickly. Remove from heat when color is a light amber / gold color. If the caramel continues cooking, place bottom of saucepan in a bowl of cold water (being careful not to get any in your pan).

Let caramel cool for 1-2 minutes, then pour in the bottom of the springform pan on top of the parchment paper.

Line your caramel layer with your strawberry slices, leaving as few gaps as possible.

Remove puff pastry from fridge and let come to room temperature for a few minutes.

Roll puff pastry into a large square and cut a circle into a slightly larger shape than your cake pan.

Place your puff pastry on top of the strawberries and fold overhang onto the walls of the pan. This will shrink as it cooks.

Sprinkle a layer of demerara sugar on top (optional) and place cake pan on top of a well lined baking sheet. The strawberries will leak.

Cook for 25 - 35 minutes until golden brown and crispy. Let cool slightly, them remove sides of springform pan.

Carefully place a large plate on top of your tart and flip it upside down onto the plate. Repair any holes with escape strawberries.

For the whipped cream, place heavy cream and maple sugar in a bowl and whisk until soft peaks form. Serve on top of tart slices.