Prepare the Dough: Melt 4 tablespoons of unsalted butter and combine it with 1 cup of warm whole milk in a stand mixer. Add 3 cups of all-purpose flour, 1/4 cup of ground freeze-dried strawberries, 1/4 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of kosher salt. Incorporate 2 beaten large eggs and 1 teaspoon of vanilla extract, mixing until combined. Knead the dough for about 5 minutes until it's slightly sticky but smooth.

First Rise: Transfer your freshly kneaded dough into a greased bowl. Cover with plastic wrap and place it in a warm area to rise for 1.5 to 2 hours or until doubled in size.

Prepare the Filling: Cook 1 cup of chopped fresh strawberries with 1/4 cup of sugar and 1/4 cup of water on medium heat for 5-7 minutes. Make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water, add it to the pan, and stir until thickened, about 2-3 minutes. Let cool in the fridge.

Assemble the Rolls: Roll the risen dough into a rectangle, spread the filling, and roll tightly to create a log. Cut into 9 pieces and place in a greased pan. Cover and let rise for 40 minutes.

Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden.

Prepare the Frosting: Beat together 4 ounces of softened cream cheese and 2 tablespoons of unsalted butter until smooth. Gradually add 1 cup of powdered sugar and 2 tablespoons of sifted matcha, mixing until creamy.

Serve: Let the rolls cool for about 5 minutes after baking. Drizzle or spread the matcha frosting over the warm rolls.