Preheat oven to 350°.

Line a rimmed baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.

Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.

Add strawberries and cream cheese, stirring to blend.

In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend.

Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.)

Working gently, bring mixture together with hands until a dough forms.

Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times.

Using a rolling pin, roll dough to a ¾-inch thickness.

Using a 2¼-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.

Garnish tops of scones with a sprinkle of sugar, if desired.

**Place baking sheet in freezer for 15 minutes.

Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.