Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Make the Shortcake Dough:

• In a medium bowl, whisk together the flour, baking powder, salt, and sugar.

• Add the softened butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

• Stir in the heavy cream and vanilla extract until just combined. Do not overmix.

Roll Out the Dough:

• Turn the dough out onto a lightly floured surface. Gently roll it out into a rectangle about 1/4-inch thick.

Prepare the Cheesecake Filling:

• In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

• In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Assemble the Rolls:

• Spread the cheesecake filling evenly over the dough rectangle, leaving a small border around the edges.

• Roll the dough up tightly from one long side to the other, then slice into 8-10 pieces.

Bake the Rolls:

• Place the rolls in a greased or lined baking dish, leaving a small gap between each one. Brush the tops of the rolls with a little beaten egg for a golden finish.

• Bake for 15-18 minutes, or until the rolls are golden brown and cooked through.

Prepare the Strawberry Topping:

• While the rolls are baking, combine the sliced strawberries with the sugar (if using) and let them sit for 10-15 minutes to release their juices.

Serve:

• Once the rolls have cooled slightly, top each roll with a spoonful of macerated strawberries and enjoy!