Preheat oven to 350F.
In the bowl of a stand mixer with the whisk attachment, beat the softened cream cheese until smooth. Add the sugar.
Add the eggs one at a time.
Add the cinnamon and milk, continue whisking until smooth.
Slice the croissants in bite-sized pieces. Place in an 8-9” casserole dish.
Add half of the quartered strawberries.
Evenly pour the milk mixture over the croissants.
Let the mixture soak at least 20 minutes to overnight.
Bake for 30-35 minutes, until golden on top.
Garnish with the remaining quartered strawberries.
Serve warm with maple syrup and Klarbrunn Strawberry Guava Sparkling Water for a complimentary refreshment!