Line a 13"x18" sheet pan with parchment paper (or similar sized pan)
Once your dough has proofed, roll out the dough 10" wide, 1/4" thick. It doesn't matter how long. Spread the strawberry filling over the surface evenly, all the way to the edges, except keep one edge without filling so you can seal it.
Sprinkle freshly chopped strawberries over the filling
Roll up the dough length-wise. Make sure the first roll is very tight so you get a nice spiral, then continue pushing the dough until you reach the edge. Brush a little water or egg wash along the bare edge so it seals the loose edge of the dough.
Cut the roll into 8-10 equal slices and arrange on your parchment covered pan
Cover loosely with a tea towel and let proof to double (about 90 minutes) then bake (or cover tightly with plastic wrap and put in the fridge if you want to bake them the next day. Let come to room temperature and proof to double before baking. This can take 1.5-2 hours depending on how warm your kitchen is)
Bake at 350ºF for 25-30 minutes or until golden brown depending on the size of your rolls. (Internal temperature reaches 200ºF)