• Preheat your oven to 375 degrees and grease your baking dish or cast iron skillet.
• Add butter and quartered strawberries in a saucepan over medium heat.
• Sprinkle with cornstarch and mash. I use a potato masher for this part. Mash the berries to your preference -- a smoother or coarser texture. Stir until thickened. Turn off heat and set aside to cool a bit.
• Stir in the brown sugar, then set aside to cool further.

Create The Dough

• In large bowl combine flour, baking soda, baking powder, and salt.
• Stir in the sourdough starter, honey, melted butter, and water to the flour mixture. Knead for 2-3 minutes until well combined.
• Turn the dough out onto a lightly floured work surface.
• Roll out the dough into a rectangle that is 1/4" to 1/2" thick.
• Spread the cooled (not hot, warm is fine) strawberry filling over the dough, leaving about 1/4" of space at the edges.
• Roll up the dough tightly, starting on a long side. Pinch the ends of the dough to close.
• Slice into even rolls using a sharp knife or bench scraper, then place the rolls into the prepared baking dish.
• Bake for 25-35 minutes until golden. Let the rolls cool before applying the frosting.

Make The Cream Cheese Frosting

• In a medium saucepan over medium-low heat, add the cream cheese and butter. Whisk them together until smooth and melted.
• Add in the powdered sugar and cream, whisking until smooth.
• Drizzle over the strawberry rolls, then enjoy.