Prepare the Filling:

1. Cook the strawberries. Add the strawberries, sugar, and salt to a medium saucepan over medium heat. Melt the sugar, then bring the ingredients to a simmer. Reduce the heat to medium-low.
2. Simmer. Simmer for 20 minutes, stirring and smashing occasionally, until the strawberries are cooked down.
3. Thicken. Add the lemon juice and cornstarch to a small bowl. Whisk until the cornstarch is dissolved. Add to the pot and stir until the mixture is thickened and bubbling.
4. Finish and chill. Remove from the heat and stir in the cold vegan butter until melted. Transfer to a heatproof bowl and chill in the fridge until ready to assemble.

Make the Dough:

1. Warm the liquids. Add the non-dairy milk, sugar, and melted vegan butter to a large bowl and whisk together. The mixture should be just warm to the touch. If it’s too hot, it will kill the yeast.
2. Activate the yeast. Sprinkle the yeast evenly over the mixture and stir. Let sit in a warm place for 10 minutes. The yeast should be foamy and bubbly.
3. Add vanilla and flour. Add the vanilla and whisk until combined. Add about 4 cups (480g) of flour and stir with a wooden spoon until just combined. Cover with a clean kitchen towel and place in a warm spot to rise for 1 hour, until doubled in size.
4. Knead. Stir in the remaining flour along with the baking powder and salt. Transfer the dough to a clean work surface and knead for 10 minutes, adding more flour as necessary, until a smooth ball forms. The dough shouldn’t be sticky and should spring back when poked.
5. Roll and fill. Roll the dough out into a ½-inch thick about a 24×12-inch rectangle. Trim the edges if you want cleaner lines. Stir the chilled filling to loosen it, then spread evenly over the dough.
6. Roll and cut. Starting at the long side closest to you, roll the dough into a tight log and pinch the seam together. Cut into 12 even pieces using a serrated knife or unflavored dental floss.
7. Second rise. Arrange the rolls evenly on either a greased 9×13-inch baking dish or a lined baking sheet. Cover with a damp clean towel and place in a warm area to rise for another hour.
8. Bake. Preheat the oven to 350°F. Bake for 25-30 minutes, or until lightly golden brown.

Make the Icing:

1. Blend the strawberries. While the rolls bake, blend the freeze-dried strawberries in a small blender until a powder forms. Remove 1 tablespoon of the powder and set aside for the crumble topping.
2. Beat the icing. Add the softened vegan cream cheese and softened vegan butter to a medium bowl. Beat with an electric hand mixer until smooth. Add the powdered sugar, remaining strawberry powder, and salt, and mix again until smooth. The icing should be thick but spreadable.

Make the Crumbles:

1. Lower the oven. Once the rolls are done baking, lower the oven to 325°F.
2. Mix the crumble. Add the melted vegan butter and sugar to a medium bowl and whisk together. Add the flour, cornstarch, and salt and mix until a crumbly dough forms.
3. Bake the crumbles. Crumble the dough onto a baking sheet into lentil-sized crumbs. Irregular crumbs are fine. Bake for 18-21 minutes, or until lightly golden brown.
4. Add strawberry powder. Remove from the oven and sprinkle on the reserved freeze-dried strawberry powder. Mix together and set aside to cool.

Assemble:

1. Ice and top. Once the rolls have cooled for 20 minutes, spread the strawberry icing over the rolls and top with the strawberry shortcake crumbles. If desired, crush more freeze dried strawberries on top. Serve warm and enjoy!