In a medium saucepan, combine 4 cups of sliced strawberries and 1 cup of sugar. Bring it to a gentle boil, stirring, and let it simmer softly for 2-3 minutes. Once it’s bubbling, remove it from heat and blend until smooth. Chill in the fridge while you prep the rolls.

Preheat your oven to 400°F and spray a 9x13-inch baking dish.

In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking soda, and baking powder. Mix in the grated butter until it resembles coarse crumbs.

Stir in the buttermilk until just combined — don’t overmix!

On a lightly floured surface, roll the dough out into a rectangle.

For the filling, mix the strawberry jam with the cinnamon in a small bowl. Spread this over the dough, then sprinkle the diced strawberries on top.

Roll it up tightly and cut it into 12 equal rolls. Place the rolls in your prepared dish.

Bake for 18-22 minutes, until golden and puffed up.

Chill your mixing bowl in the fridge. Beat the cream cheese and sugar until smooth, then add the heavy cream and mix until stiff peaks form. Finish with vanilla and salt.

Once the rolls are cool, top them with whipped cream. Drizzle with chilled strawberry sauce and garnish with fresh strawberries.