Melt the dairy-free butter in a small saucepan over medium heat. Pour the warm melted butter into a mixing bowl and add the dairy-free milk, sugar, and yeast. Whisk to combine, then cover with a tea towel and leave in a warm spot for about 10 minutes until frothy and yeasty-smelling.

Sift the flour into a large bowl, then pour in the activated yeast mixture and add a drop of pink food gel. Knead until the dough is smooth and bouncy. It should spring back when pressed. Use a stand mixer or your hands, adding small amounts of flour only if needed.

Shape the dough into a smooth ball and place it into a lightly oiled bowl. Cover and let rise in a warm place for 1 to 2 hours until doubled in size.

To make the filling, add raspberries, sugar, water, cornflour, and jam to a saucepan over low heat. Simmer for 5 to 8 minutes, stirring constantly, until thick and jammy. Remove from heat, stir in chopped strawberries, and let cool completely.

Grease an 11 x 9 inch baking dish. Turn the risen dough out onto a floured surface and roll into a 16 x 24 inch rectangle. Spread the cooled filling evenly over the dough, leaving a small border around the edges.

Roll the dough tightly from the long side into a log. Cut into about 9 rolls using floss or a sharp knife. Place rolls into the prepared dish with a little space between them. Cover and let rise again for 40 minutes to 1 hour until puffy.

Preheat oven to 180°C fan. Brush the rolls lightly with dairy-free milk and bake for 25 to 30 minutes until risen and golden. Let cool completely before frosting.

For the frosting, whisk dairy-free butter and cream cheese until creamy. Add icing sugar and vanilla and whisk until smooth. Adjust consistency with more butter or a splash of dairy-free milk if needed. Spread over cooled rolls and decorate with freeze-dried berries and fresh strawberries.