This week I was totally undecided about what to bake. 94 bakes in I am struggling to think of new things to bake or twists I could put on classics. So I went to Instagram and asked for people to sane over suggestions! I had quite a few some of which I will use in the future but this one was by my Devonshire gal herself. I have only had one of these buns myself twice before so I was keen to give them a go. I had no homemade strawberry Jam left up in Shrewsbury so I had to make some of my own with plea\nty of British strawberries around at the moment this was perfect! The longest day of summer is today so what a perfect way to celebrate with delicious sweet strawberry jam and cream filled buns.

Ingredients for Jam

• 530g Strawberries
• 460g Caster sugar
• 1 1/2 Lemons

Method for Jam (I recommend making in advance to allow for setting time)

1. Hull the Strawberries and put in a pan along with the juice of 1 1/2 lemons. Put on a low heat and simmer until the Strawberries have softened. This should take about 20-30 minutes.
2. Then add the sugar and keep on a low heat until dissolved and then turn up and boil making sure to keep stirring at regular internals. Boil the Jam until it has reached setting point.
   

   
3. Sterlise the jars with slightly cool boiled water and fill two to three medium size jars.
4. Leave the Jam to cool overnight or until use.

Ingredients for buns

• 500g of Strong white bread flour
• 10g Fast action dried yeast
• 25g Caster sugar
• 25g Butter
• 300ml Milk
• 300ml of Double cream for whipping
• Drop of vanilla bean paste
• Strawberry Jam about 3/4 of jar
• 25g Caster sugar (If you want to sweeten the cream)

Method for buns

1. Add the flour, sugar, yeast and a pinch of salt into a large bowl.
2. Melt the butter in a small bowl and warm the milk so it is hand touch hot. Add the milk and butter to the flour mix and knead together until forms a rough dough.
3. Tip the dough onto a clean work surface and knead for 5-10 minutes until soft and stretchy. Then place the dough in a floured bowl and leave to ride until doubled in size.
   

   
4. Once doubles divide into 12 buns and place on a lined baking tray and leave to rise again for about 30 minutes until risen again.
5. Preheat the oven to 200 degrees celcius and bake in the oven for 10-15 minutes until golden brown.
6. Leave to cool on a wire rack, make your cream by whisk the cream add the sugar and vanilla bean paste half way and whisk until forms soft peaks. 
7. Cut the buns open and fill with the Jam and cream.