Place 1 crêpe on serving plate; spread with about 2 1/2 tablespoons strawberry filling. Top with another crêpe, and repeat process until all crêpes are used, ending with a crepe on top. Fit a pastry bag with tip 1M and fill with remaining plain cream cheese filling. Pipe swirls on top of cake and top each with a fresh strawberry. Dust with additional confectioners’ sugar, if using. Serve immediately or refrigerate until ready to serve.