⅔ cup white sugar
1 cup milk
2 sachets of active dry yeast
½ cup butter, unsalted and cut into 4 tbsp
2 large eggs, room temperature
½ teaspoon of salt
4 ½ cups all-purpose flour
1 ¾ cup strawberries, cut into small pieces
⅓ cup sugar
1 ½ tablespoon cornstarch
1 cup powdered sugar, sifted so there are no lumps
2-3 tablespoons lemon juice, depending on desired thickness of frosting.
Start by making the dough first. Heat the milk in a small saucepan then pour it into a bowl, add the sugar and the yeast, stir gently and cover with a cloth for 5 to 10 minutes, until the yeast is frothy
With the mixer on low heat, incorporate the softened butter, add the eggs one at a time, then add the salt. The butter may remain in pieces, this is normal. Do not soften it too much and do not melt it.
Continue at slow speed, gradually add the flour. Once all the flour has been added, continue mixing until the dough forms.