In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.

Add the softened butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually pour in the milk, stirring until the dough comes together. You may need to adjust with a bit more flour if it’s too sticky.

On a floured surface, roll the dough out into a rectangle, approximately 12x18 inches.

Spread a thin layer of softened butter over the surface of the dough.

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.

Add your diced strawberries on top of the cinnamon-sugar mix.

Starting from one edge, carefully roll the dough into a tight log.

Using a sharp knife or dental floss, slice the log into 12 equal pieces.

Place the rolls in a greased baking dish, ensuring there is slight space between each roll for rising.

Cover with a clean towel and let them rise in a warm place until doubled in size, about 30-45 minutes.

Preheat your oven to 350°F (175°C).

Once the rolls have risen, place them in the oven and bake for 20-25 minutes or until golden brown.

While baking, mix together the powdered sugar and enough milk for your desired glaze consistency in a medium bowl.

As soon as the rolls come out of the oven, drizzle the glaze over them while they are still warm.

Allow them to cool for a few minutes before serving.