Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well blended. Gradually add the softened butter and milk, mixing until a soft dough forms.

On a lightly floured surface, roll out the dough into a rectangle about 1/4-inch thick.

In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until creamy.

In a small saucepan over medium heat, combine diced strawberries, granulated sugar, and lemon juice. Cook for about 5 minutes until the strawberries release their juices, then set aside.

Spread the cheesecake filling evenly over the rolled-out dough, then layer the strawberry mixture on top.

Starting from one long side, carefully roll the dough into a log, pinching the edges to seal.

Slice the log into 1-inch thick pieces and place them on a lined baking sheet.

Bake in the preheated oven for 25-30 minutes or until golden brown.

Let them cool slightly. Dust with powdered sugar or top with whipped cream before serving.