In a small bowl, combine warm milk, water, sugar, and active dry yeast. Let sit for 5 minutes or until foamy.

In a stand mixer or large bowl, combine salt, melted butter, egg, and flour. Pour in the foamy yeast mixture and mix on low speed for 5-8 minutes until smooth and elastic.

Oil a large bowl, place dough inside, and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

For the filling, transfer the freeze dried strawberries to a bag and roll with a rolling pin until powdered. In a bowl, combine strawberry powder with sugar, vanilla extract, lemon zest, and flour. Mix well.

On a floured surface, roll the dough into a 24 inch by 12 inch rectangle. Spread softened butter over the dough and sprinkle the sugar mixture evenly over the butter.

Roll the dough lengthwise into a long roll. Use clean string or dental floss to cut the dough into 12 equal pieces.

Place rolls cut side down in an oiled 9x13 inch pan. Let rise for 1 hour or until almost doubled in size.

Preheat the oven to 350 ℉.

Bake rolls for 25 minutes for dark pans, 30 minutes for glass or thick ceramic pans. Cool for at least 20 minutes before frosting.

For the frosting, use an electric mixer to cream softened cream cheese, powdered sugar, and vanilla until smooth. Spread over cooled rolls and serve.