Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Gently fold in the berries. If using strawberries, chop them into small pieces. If using frozen berries, thaw them fully and pat dry well to remove extra moisture.

Unroll the crescent roll dough and separate it into individual triangles along the perforated lines.

Place about 1 tablespoon of the berry cream cheese mixture on the wide end of each triangle.

Carefully roll the dough toward the narrow tip, keeping the filling tucked inside. Lightly seal the edges if needed to help prevent leaking during baking.

Arrange the stuffed crescent rolls on the prepared baking sheet, leaving about 2 inches between each roll.

Bake for 12–15 minutes, or until the rolls turn golden brown and flaky.

Let the rolls cool slightly after baking. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.