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Start by macerating the strawberries. Cut off the tops and then slice. Transfer to a bowl, add the brown sugar and toss together. Leave for 1 hr until the strawberries become juicy.
Heat the oven to 160°C. Line a baking tray with baking parchment.
Beat together the soft butter, honey and light brown sugar, then cut the brioche rolls in half and spread both the cut and undersides with the butter mix.
Lay the brioche onto the lined baking tray. Bake in the centre of the oven for 18-20 mins, flipping halfway until deeply caramelised and crisp. Transfer the honey butter brioche to a wire rack and leave to cool for 10 mins.
Meanwhile whisk the double cream in a bowl until it is holding its shape. In a separate bowl, whisk together the soft cheese and vanilla extract to soften the soft cheese, then fold through the double cream.
To serve, lay a piece of brioche on each plate. Top with the cheesecake mixture and the macerated strawberries. Get stuck in.