1. Combine active sourdough starter, warm milk, sugar, melted butter, and room temperature eggs until smooth

2. Gradually add flour and salt, then knead by hand or with a dough hook until the dough is supple and passes the windowpane test

3. Place dough in an oiled bowl, cover, and allow to bulk ferment at room temperature for 4–6 hours

4. Refrigerate the dough overnight for an 8–12 hour cold ferment

5. Bring dough to room temperature, then roll into a 12×16 inch rectangle about 1/4 inch thick

6. Mix chopped strawberries with sugar and cornstarch, then spread evenly over the dough

7. Roll the dough into a log, cut into 12 pieces, and arrange cut-side up in a buttered 9×13-inch baking dish

8. Cover and proof until the rolls are puffy and nearly doubled, about 1 1/2–2 hours

9. Preheat oven to 375°F (190°C) and bake rolls for 25–30 minutes until golden and cooked through

10. Whisk softened cream cheese, powdered sugar, vanilla, and a splash of milk until smooth, then drizzle over warm rolls