In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add quartered strawberries and sprinkle with cornstarch, cooking for about 5-7 minutes until thickened. Stir in brown sugar and continue to cook until strawberries soften. Remove from heat and cool.

In a large mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. In another bowl, mix together 1 cup of sourdough starter, ¼ cup of honey, and ½ cup of melted butter with 1 cup of warm water. Pour wet ingredients into flour mixture and knead for 2-3 minutes until soft dough forms.

On a floured surface, roll out the dough into a rectangle about ½ inch thick. Spread cooled strawberry filling evenly across dough and roll tightly, slicing into 12 pieces.

Preheat oven to 375°F (190°C). Grease a baking dish and place the rolls snugly in it. Bake for 25-35 minutes until golden brown and fragrant. Cool on wire rack.

In a mixing bowl, whisk 4 ounces of softened cream cheese and 2 tablespoons of melted butter until smooth. Gradually mix in 1 cup of powdered sugar and enough milk (about 2-3 tablespoons) for drizzle consistency.

Drizzle the frosting over the cooled rolls and serve warm. Enjoy!