Place 2 flatbreads on a cutting board. In the bowl of an electric mixer, beat softened cream cheese and sugar together until obtaining a creamy, homogeneous mixture. Add the whipped cream and beat just until mixture is homogeneous. Stir in the vanilla.
Spread half of the cream on one flatbread and the remaining half on the other. Place half of the chopped strawberries on top of one of the flatbreads and the remainder of the strawberries on top of the other flatbread. Roll up each roll. Wrap each roll with plastic wrap and refrigerate for at least 30-60 minutes. Unwrap, sift extra powered sugar on top of the rolls, slice, and serve. Enjoy! Yield: 2 rolls.
This recipe is inspired by Rocambole de Morango com Chantilly (Strawberry and Chantilly Cream Swiss Roll).
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