Preheat oven to 350°F.

Chop strawberries into small pieces and add to a small bowl.

Add 1 teaspoon sugar and stir until combined. Set aside.

Mix on medium for 1 minute.

Add lemon zest and strawberries and mix until combined.

Add mixture to piping bag and set aside.

Unroll croissant dough. Cut each triangle in half, making 16 smaller triangles.

Spray muffin tins with cooking spray.

Add a piece of dough into each muffin slot, allowing edges to hang over (you may have to stretch some out a bit to make it fit).

Cut the tip of the piping bag (make sure you cut enough to allow the pieces of strawberries to easily come out) and add mixture.

Fill each slot with mixture.

Bring the edges of dough together and pinch to secure.

Bake for 8 minutes, or until it starts to turn golden brown.

Allow to cool so mixture inside will set.