Melt the butter over low heat. Pour it into a bowl with the warm milk, sugar, and yeast. Let it sit for about 10 minutes until foamy and alive-looking.

In a large bowl, mix the flour, salt, and pink food gel. Pour in the yeast mixture and stir until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 2 hours until doubled.

While the dough rises, cook raspberries, sugar, water, and cornflour in a saucepan over low heat until thick and jammy, about 5 to 8 minutes. Stir in the jam and diced strawberries. Let cool completely.

Preheat oven to 350°F and grease a 9x13 baking dish. Roll dough into a rectangle about 1/4-inch thick. Spread the cooled filling evenly, leaving a small border.

Roll tightly into a log and cut into 9 to 10 rolls. Place in the dish, cover loosely, and let rise for 40 to 60 minutes until puffy.

Brush rolls lightly with milk and bake for 25 to 30 minutes until golden. Let cool for 10 to 15 minutes.

Beat butter and cream cheese until smooth. Add icing sugar and vanilla, then fold in crushed freeze-dried strawberries. Spread over rolls and top with fresh strawberry slices.