Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Pour in the milk and 1 teaspoon of vanilla extract. Stir until just combined to form a soft dough.

Turn the dough onto a lightly floured surface and gently knead it a couple of times until it comes together. Roll it out into a rectangle about 1/2 inch thick.

Evenly distribute the sliced strawberries over the dough, pressing them in lightly.

Starting from one edge, carefully roll the dough into a log, then slice the log into 8 even rolls.

Place the rolls onto the prepared baking sheet, spacing them apart slightly. Bake in the preheated oven for 15-18 minutes or until golden brown.

While the rolls are baking, whip the heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until soft peaks form.

Let the rolls cool for a few minutes before serving. Dust with powdered sugar. To serve, place a roll on a plate, top with a dollop of whipped cream, and more fresh strawberries if desired.