In the bowl of a stand mixer, combine warm milk with heavy cream, yeast, and sugar. Let sit for 5 minutes or until the yeast is activated and the mixture is foamy.
Add the egg, salt, and all-purpose flour to the yeast mixturer. Mix until a shaggy dough forms and continue to knead for 8-10 minutes or until a smooth dough forms. Transfer the dough to a clean bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
Meanwhile, make the strawberry cream cheese frosting. Combine 1 cup chopped strawberries with 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat, reduce to medium-low and continue to simmer until almost all of the juices have evaporated. Let cool.
Beat together the softened butter and cream cheese until well combined. Add the powdered sugar, vanilla, and cooked strawberries, mixing until smooth. Set aside.
Lightly dust a clean work counter with flour. Roll out the dough into a 12x16 inch rectangle. Spread the strawberry preserves in an even layer and top with fresh strawberries and poppyseeds. Roll the dough into a log, starting with the long side to make a 16 inch log. Cut the log into 2-inch portions for a total of 8 rolls. Place the rolls cut side facing up in a 9x13 baking dish. Cover and let rise for another hour or until doubled in size.
Preheat oven to 350 degrees F.
Brush the egg wash on the rolls and bake for 25-30 minutes or until golden brown. Remove from the oven and let cool. Spread the strawberry cream frosting on top and serve.