Unfold one puff pastry sheet on a lightly floured surface and roll out to 1/16-inch thickness.
Cut pastry into 8 equal squares. Transfer pastry squares to parchment-lined baking sheet.
Pierce pastry squares with a fork and brush evenly with 4 teaspoons of honey.
Chill pastry in refrigerator for 10 minutes. Repeat process with second puff pastry sheet.
Preheat oven to 400°F.
Bake first set of pastry squares for approximately 15 minutes, or until golden.
Let cool and place second batch in the oven, repeating the baking process.
Divide 4 teaspoons of honey evenly among the center of 8 dessert plates. Place 1 pastry puff on top of the honey on each plate.
In a small bowl, combine ricotta cheese with vanilla.
Spoon 1/4 cup ricotta cheese mixture and diced strawberries on top of each pastry square.
Drizzle with remaining 4 teaspoons of honey and top with second pastry square. Serve.