strawberry sweets recipe
The Best strawberry sweets recipe
Classic Strawberry Sweet Rolls
A light, buttery dough filled with sweet strawberry jam, these rolls are perfect for breakfast or dessert. Their soft texture and fruity flavor make them a crowd-pleaser.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk
- 1 large egg
- ½ cup unsalted butter, softened
- 1 cup fresh strawberries, finely chopped
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp unsalted butter
👨🍳Directions
-
1
In a large bowl, dissolve yeast and warm milk together. Let sit for 5 minutes until foamy. -
2
In another bowl, whisk flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms. -
3
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Roll out the dough to about ⅛-inch thickness and cut into 8 equal rectangles. Place in a greased loaf pan. -
5
In a small saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch. Simmer for 5 minutes until thickened. Stir in butter and let cool. -
6
Spread the strawberry mixture evenly over the dough in the loaf pan. Roll up each rectangle tightly, sealing the edges. -
7
Cover and let rise for 30 minutes. Bake at 375°F for 25–30 minutes, or until golden brown.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Strawberry Sweet Rolls Works
❓ Frequently Asked Questions About Strawberry Sweet Rolls
How do I store the strawberry sweets to keep them fresh?
Store the freshly baked sweets in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a sealed bag or container. Thaw at room temperature before serving to maintain texture.
Can I substitute any of the ingredients if I don’t have fresh strawberries?
Yes, you can use frozen strawberries that are thawed and drained well. For a slightly different flavor, substitute a mix of strawberries and raspberries, but adjust the fruit quantity to match the recipe’s total yield.
What’s the best way to serve these sweets?
These sweets pair beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. They also work well as a simple dessert on their own, served with a warm cup of coffee or tea.
Why do the edges sometimes look slightly crispy while the center remains soft?
This is normal! The outer edges bake faster than the center, which stays slightly chewy. For a more uniform texture, reduce the oven temperature by 15°F and bake for an extra 2–3 minutes, checking frequently.
Can I make these sweets ahead of time and bake them later?
No, it’s best to bake them fresh. The texture and flavor are most vibrant when made directly from the recipe. However, you can prep the dough in advance and refrigerate it for up to 24 hours before baking.
