• Start by combining the yeast, warm milk and sugar in a large bowl or the bowl of a stand mixer. The milk should be just warm to the touch but not hot. Let bloom for 5 minutes – it should look 'bubbly'.
• To that bowl, add in one whole egg and egg yolk and the melted butter. Mix to combine. Add the flour and mix to form a dough.
• Knead for 8-10 minutes. Brush the bowl with a drizzle of oil and let rise in a warm place for 1 - 2 hours (until doubled in size).

Assembly

• Line a 9x9" square dish with baking parchment.
• Once doubled in size, punch down and tip onto lightly floured surface. Use a rolling pin to roll to about 15×8 inches. Spread the strawberry preserve over the dough in an even layer.
• Starting with the long side, roll the dough away from you to form a tight log. If the jam is overflowing too much while rolling, use a spoon to scoop up the excess before continuing to roll. Keep the roll as tight as possible. Use a sharp knife to cut 9 rolls (trim off the ends and discard). Place into the lined dish. Let rest 30 minutes.
• Preheat the oven to 360℉/170℃. Pour over the cream then bake the tray of sweet rolls for about 20 minutes: until a light golden color. Remove and let cool.
• Make the frosting by combining powdered sugar and cream to form a thick but just spreadable consistency. Spread over the rolls once they've cooled. Scatter over the freeze dried strawberries and top with some fresh strawberries before serving.