Making the Dough:

1. Preheat the oven to 375°F (190°C): Get your oven nice and hot before you start rolling.
2. Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3. Cut in the butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. The key here is to make sure the butter stays cold—this helps the rolls stay flaky.
4. Add the milk and vanilla: Pour in the milk and vanilla extract, then stir until the dough just comes together. Don’t overmix; you want it to be soft, not tough.
5. Knead the dough: Lightly flour your countertop and knead the dough a few times to bring it all together. You don’t need to knead it too much—just until it’s smooth.
6. Roll out the dough: Using a rolling pin, roll the dough into a rectangle about 12×8 inches in size. This doesn’t have to be perfect—just get it to about the right size for the filling.

Making the Cheesecake Filling:

1. Mix the cream cheese: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. You can use a hand mixer for this, or just a whisk if you’re feeling strong.
2. Spread the filling: Once your dough is rolled out, spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
3. Add the strawberries: Sprinkle the chopped strawberries on top of the cheesecake filling. You want a nice even layer of strawberries—don’t skimp here!

Rolling and Baking:

1. Roll the dough: Starting from the long side of the rectangle, carefully roll the dough up into a log. Make sure to roll tightly so the filling stays inside.
2. Slice the rolls: Use a sharp knife to slice the log into 10-12 rolls. Place the rolls in a greased 9×13-inch baking dish, making sure they’re snug but not overcrowded.
3. Bake: Pop the rolls into the preheated oven and bake for 30-40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The aroma will be irresistible!

Making the Whipped Cream:

1. Whip the cream: While the rolls are baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. You can do this by hand with a whisk, but a hand mixer will make it much faster and easier.
2. Chill the whipped cream: Set the whipped cream aside in the fridge until the rolls are ready to serve.

Serving the Rolls:

Once the rolls are out of the oven and have cooled slightly, it’s time to serve! Top each roll with a dollop of freshly whipped cream and an extra sprinkle of chopped strawberries. For an extra special touch, drizzle a little extra powdered sugar on top for that bakery-style finish.