In a large mixing bowl, combine bread flour, sugar, and salt. Warm milk to about 110°F and mix in active dry yeast, allowing it to bubble for 5 minutes. Add yeast mixture, melted butter, and beaten egg to dry ingredients, mixing until a soft dough forms. Knead on a floured surface for about 8 minutes until smooth, then place in a greased bowl, cover, and let rise for 1 hour until doubled in size.

Prepare the strawberry filling by chopping fresh strawberries and mixing them with sugar and cornstarch until well combined. Set aside for 15 minutes.

Once the dough has risen, punch it down and turn it onto a floured surface. Roll into a rectangle about ¼ inch thick.

Spread the strawberry filling over the rolled-out dough and drizzle strawberry preserves on top. Roll tightly into a log shape and slice into 1-2 inch portions.

Arrange sliced rolls in a greased baking dish, cover with a damp cloth, and let rest for 1 hour.

Preheat oven to 350°F (175°C). Bake the rolls for about 25 minutes or until golden brown.

While baking, prepare the cream cheese glaze by beating cream cheese until smooth and gradually mixing in powdered sugar, vanilla extract, and milk until drizzling consistency is achieved.

Once rolls are out of the oven, drizzle the glaze generously over the top.