Mix the flour and cold, cubed butter in a large bowl using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
Gradually pour in the cold water, stirring gently with a fork until the dough begins to hold together but is still crumbly.
Gather the dough into a ball, then flatten into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes to relax the gluten.
Meanwhile, beat the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
Once chilled, lightly flour a clean surface and rolling pin, then roll out the dough into a rectangle about 1/8 inch thick.
Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
Arrange sliced strawberries evenly over the cream cheese layer, pressing lightly to embed the fruit into the filling.
Carefully roll the dough from one long side into a tight log, sealing the edge with a gentle pinch.
Use a sharp knife to cut the rolled log into 8 equal pieces, each about 1 inch thick.
Place the pastries cut side up on a baking sheet lined with parchment paper, spacing them slightly apart.
Bake in a preheated oven at 375°F (190°C) for about 20 minutes, until golden brown and fragrant.
Remove from oven and let the pastries cool slightly before serving. They will be crisp on the outside with a tender, fruity center.
