1. In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.

2. Gradually add the ice water, pulsing until the dough just begins to come together. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 1 hour.

3. In a medium bowl, beat the cream cheese with the sugar and vanilla until smooth and creamy.

4. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

5. On a lightly floured surface, roll out one disk of dough to a 12-inch circle. Cut the dough into 12 equal wedges.

6. Place a heaping tablespoon of the cream cheese mixture onto the wide end of each wedge. Top with a few chopped strawberries.

7. Fold the narrow end of the wedge over the filling and roll it up to form a crescent shape. Place the danishes on the prepared baking sheet.

8. Repeat with the remaining dough and filling.

9. Bake for 18-20 minutes, or until the danishes are golden brown.

10. Allow to cool slightly before serving.