On a sheet of parchment paper (or a clean, dry surface sprinkled with a small amount of flour to prevent sticking) lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness.
Using a hand mixer or stand mixer, combine the cream cheese with the powdered sugar and the vanilla extract in a mixing bowl and mix until well combined. Use a spatula to spread the cream cheese mixture evenly across the top of the rolled puff pastry. Sprinkle the strawberries over the top of the cream cheese mixture on the puff pastry.
With the longer side of the pastry rectangle facing you, roll the pastry by pushing forward, wrapping the ingredients into a long roll. Once the pastry is completely rolled up into a big “log,” wrap it in parchment paper or cling wrap and place it in the freezer for 2 hours or until it’s easy to slice into circles.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
When you take the pastry roll out of the freezer, use a serrated knife to slice it into 24 even “spirals.” I find the easiest way to do this evenly is to cut the roll in half, then each of those pieces into quarters, then cut each of those pieces into thirds. Place each spiral onto the parchment lined baking sheet and bake them in the oven for 20 minutes or until lightly golden.