Prepare the Crust: In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingertips until mixture resembles coarse crumbs. Stir in sugar.

In a separate bowl, whisk together egg and milk. Add wet ingredients to dry ingredients and mix until just combined.

Turn dough out onto a lightly floured surface and gently pat into a rectangle (approximately 9×12 inches).

Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Beat in vanilla extract, then add egg and mix until just combined. Be careful not to overmix.

Prepare the Strawberry Filling: Wash and hull strawberries. Chop into small pieces. In a medium bowl, combine strawberries, sugar, and lemon juice (if using). Let stand for 10 minutes to macerate slightly.

Assemble the Rolls: Spread cheesecake filling evenly over the dough rectangle. Sprinkle strawberry mixture over the cheesecake filling.

Carefully roll dough up tightly, starting from one long side.

Chill the Roll: Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Bake the Rolls: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Slice chilled roll into 1-inch thick slices. Place slices on the prepared baking sheet.

Bake for 15-20 minutes, or until rolls are golden brown and filling is set.

Cool and Glaze (Optional): Let rolls cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

If desired, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled rolls.