In a large bowl, combine all-purpose flour, sugar, instant yeast, and sea salt. Add melted vegan butter and lukewarm almond milk. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it's too dry, add a little bit of milk), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size.
Grease a large baking dish with vegan butter or oil. Set aside.
After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 12in x 16in/30cm x 40 cm. Spread soft vegan butter all over the dough, almost reaching the edges. Spread strawberry jam over the butter layer. Then arrange chopped strawberries on top. Roll the dough lengthwise into a tight roll. Using a sharp knife or thin thread, slice the roll into 12 even rolls, and place it in the prepared baking dish.
Cover with a kitchen towel, and let rise in a warm place for 30 minutes until doubled in size.
While you let the rolls proof, preheat the oven to 355°F (180°C).
Bake the sweet rolls in preheated oven for 30 minutes. If the rolls start to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 10 minutes while you prepare the frosting.
Add soft vegan butter and cream cheese to a medium-size bowl (alternatively, add them to a stand mixer with the whisk attachment) and cream with a hand mixer on high speed until fluffy and lighter in color for about 2-3 minutes. Add in powdered sugar and freeze-dried strawberry powder, and mix until fully combined. While mixing, add one tablespoon at a time of almond milk and mix until incorporated and fluffy.
Spread the frosting onto the strawberry rolls and serve.