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With a hand mixer or in a stand mix using the whisk attachment, cream the cream cheese, powdered sugar and vanilla bean paste on low speed until smooth.
Then add the heavy cream and whisk it until it can hold a stiff peak.
Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.
Lay a layer of cookies in the baking dish. You might need to break a few to fill any gaps.
Add half of the cream cheese filling and even it out. Repeat the process.
Add plastic wrap over the cream cheese filling and let it sit in the fridge for a minimum of 4 hours.
30 minutes to 1 hour before serving, clean all the berries and pat them dry. Slice the strawberries into thin slices and in a bowl, mix all of the berries together with granulated sugar. Set the berries aside on the kitchen counter.
Once ready to serve, add the macerated berries on top of the dessert and it’s ready to be enjoyed.