Step 1

Remove phyllo from freezer to come up to room temperature. While phyllo thaws, preheat the oven to 350°F and grease a 9-inch round cake pan with butter.

Step 2

Lay one sheet of phyllo over the cake pan, allow edges to overhang, and brush the pastry with butter. Repeat the process with four more sheets of phyllo, brushing with butter each time and rotating them slightly each time so all sides are covered. Trim edges of any overhanging pastry.

Step 3

Lay one sheet of phyllo out flat on your countertop and brush with butter. Place one more sheet on top and brush with butter again. Fold pastry up accordion style, starting with the long end. Then, coil it into a loose spiral. Place in the center of the cake pan.

Step 4

Repeat accordion folding process with remaining pastry, spiraling the folded phyllo around the center spiral, until the tray is full. Do not pack it too tightly.

Step 5

Brush with remaining butter, then bake until golden brown, about 25 minutes.

Step 6

Remove from oven and allow to cool while you work on the filling:

Step 7

In a medium bowl, beat together the cream cheese, heavy cream, and vanilla until well mixed. Beat in sugar, flour, and salt.

Step 8

Add eggs, one at a time, mixing well after each addition.

Step 9

Pour mixture over phyllo pastry, making sure it gets into the crevices. Lightly shake dish to distribute the filling.

Step 10

Place sliced strawberries in between the layers of phyllo, then transfer to oven and bake until custard has set, about 30 minutes.

Step 11

Let cool completely, then sprinkle with powdered sugar and serve. Enjoy!