In the bowl of a food processor, add goat cheese, cream cheese and honey and whip for about 45 seconds. Once they are all combined and starting to look smooth, slowly drizzle in heavy cream, one tablespoon at a time. Once all the cream is incoporated, whip for another minute or 2 until light and fluffy.
Arrange phyllo shells on serving platter and carefully fill each shell with goat cheese mixture. A teaspoon or piping bag work best for this. Top each tartlet with 2 strawberry slices and serve cold.
The phyllo shells I buy come pre-baked so they are ready to fill straight out of the box. They will be pretty crispy but for an even crisper shell, or if they will be sitting out for a while, it is recommended to bake them in a warm oven for 3-4 minutes before filling.