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Strawberry Shortcake Buns


Because strawberries are the only fruit I’ll eat (much to my mother’s dismay), I try to use them as much as possible. That’s how my strawberry shortcake buns were created. The sweetness of the strawberries and the softness of the buns will definitely help pick you up after a long fast.  

Yield: 12 large buns


Prepare the Strawberry Filling

1. Place strawberries, sugar and lemon juice in a pot over medium-low flame, stirring until all the sugar has dissolved. Increase flame to high and bring to a boil. Mix frequently until filling thickens, about eight to 10 minutes. Remove from fire and place in the fridge to cool off.

Prepare the Dough

1. In a bowl (either with an electric mixer or by hand), mix flour, sugar, salt and yeast. Heat water, milk, and butter in the microwave on high for about 30 seconds, until butter is melted (this can also be done in a double boiler). Stir into the flour mixture. Add egg and mix for three to four minutes until dough is no longer sticky. Place dough in a greased bowl to rest for at least five minutes, or until the strawberry mixture is completely cooled.
2. Preheat oven to 200 degrees Fahrenheit and line a cookie sheet with Gefen Parchment Paper.
3. Roll dough out to a 15×9-inch rectangle. Pour the cooled strawberry mixture over the dough and roll up tightly. Slice roll into 12 pieces and place on prepared cookie sheet. It’s okay if the jam leaks out and makes a mess—the buns will just taste better!
4. Cover pan tightly with foil. Turn off oven for 10 minutes, then put buns in. Allow them to sit for 20 minutes with the oven off. Remove buns from oven and raise the temperature to 375 degrees Fahrenheit. Once oven is preheated, remove foil from buns and bake for 15 to 20 minutes, until golden.  Remove from oven and allow to cool.

Prepare the Frosting

1. Mix all frosting ingredients in a bowl with a fork. Drizzle over cooled buns.