Separate the dough into eight rectangles. Seal the perforations. Using a pastry brush spread the butter over the rolls. Roll up the dough from the long side: pinch the edges to seal. Hold one end of the dough loosely coil into a circle. Make an indentation in the center with your fingers and create a crater for the filling and fruit.
In a mixing bowl add the cream cheese, powder sugar and milk. Mix until fully, blended and smooth. Place about 1/2 tbs. of cheese filling into the center of the Danish, then top with about 1/2 tbs. of strawberry filling. Bake these for about 15-18 minutes or until golden brown. Once cool you can serve them plain, drizzle with a powder sugar glaze, or add a little more milk to the cheese filling to thin it out and drizzle across the danish.