Okay, I have to be honest with you. Every single strawberry season I go a little unhinged. Like, the second I see that first flat of Ohio strawberries at the farmers market, something in my brain just switches and suddenly I NEED to bake with them immediately. No waiting. No planning. Just strawberries, flour, and vibes. And this year? These Strawberry Custard Crumble Buns are exactly what happened, and I am SO glad they did.
If you’ve seen my Blueberry Custard Crumble Buns floating around the internet, first of all, thank you, and second of all, this is her strawberry sister and she is STUNNING. Same pillowy soft brioche-style dough. Same luscious vanilla cream cheese custard filling. Same crumble on top. But this time we’re swapping in fresh strawberries, using all granulated sugar in the crumble (no brown sugar, no cinnamon!), and adding a tablespoon of lemon zest that makes the whole thing taste like summer in bun form. Bright, jammy, creamy, and buttery all at once. My family lost their minds over these and I have a feeling yours will too.
There is something really special about Ohio strawberry season specifically. Our growing season here is short but SO worth it. Ohio strawberries tend to be smaller, deeper red all the way through, and packed with that concentrated sweetness you just do not get from grocery store berries shipped from across the country. If you can get your hands on local Ohio strawberries from a farm stand or your local farmers market, PLEASE use them in this recipe. The difference is genuinely unreal. But if you’re not in Ohio or you’re reading this outside of strawberry season, regular fresh strawberries absolutely work and these buns will still be incredible.
I have been making this exact combination of dough and custard for a while now, and I can tell you with full confidence that this is the version you want. The lemon zest in the crumble instead of cinnamon is the move. It keeps everything bright and fruity rather than warm and spiced, which is exactly the vibe for a summer strawberry bun. Trust me on this one.
P.S. Hull and dice your strawberries small before adding them. Smaller pieces tuck into the custard center better, give you that jammy burst in every bite, and won’t make the buns soggy as they bake.
Ingredients Needed
- Flour: This is the backbone of the dough and gives the buns their soft, tender structure. The right amount of protein in bread flour creates that pillowy, cloud-like crumb we are going for without making the buns tough or chewy.
- Whole Milk: Warm whole milk activates the yeast and adds a rich creaminess to the dough that you just cannot replicate with a lower-fat milk. It helps create that soft, fluffy interior that makes these buns absolutely irresistible. Make sure your milk is warm but not hot, right around 100 to 110 degrees Fahrenheit.
- Active Dry Yeast: This is what makes the buns puff up into those gorgeous, bakery-style rounds. The yeast creates air pockets throughout the dough as it rises, giving you that light and airy texture. Always check that your yeast is fresh before starting, because dead yeast means flat buns.
- Granulated Sugar: Granulated sugar does double duty in this recipe. In the dough it feeds the yeast and adds a gentle sweetness, and in the crumble it creates those crispy, golden, slightly crunchy bits on top. We use granulated sugar only in this recipe, no brown sugar, which keeps the topping light and bright to complement the strawberries.
- Egg: Eggs bind the dough and make it richer and more tender. You will also use a beaten egg as an egg wash before baking to give the buns that gorgeous shiny, golden finish that looks straight out of a European bakery window.
- Unsalted Butter: Butter is essential in two places here. In the dough it adds richness, tenderness, and flavor. In the crumble it creates those buttery, golden, crunchy pieces that make the topping absolutely addictive. Make sure your butter is at room temperature for the dough and melted for the crumble.
- Cream Cheese: This is the base of the custard filling and it makes the whole recipe. When whipped with powdered sugar and cream it becomes luxuriously creamy, just thick enough to hold its shape in the center of each bun, and tastes exactly like cheesecake filling. Pull it out of the fridge at least an hour before baking so it blends smoothly.
- Heavy Cream: A small amount of heavy cream loosens the cream cheese filling just enough to make it velvety and pipeable without making it runny. It adds a richness that takes the custard from good to absolutely dreamy.
- Vanilla Extract: Vanilla is what ties all the flavors in the custard together and gives it that warm, aromatic depth. It pairs beautifully with both the cream cheese and the fresh strawberries. Do not skip it.
- Powdered Sugar: We use powdered sugar instead of granulated in the custard because it dissolves instantly and keeps the filling silky smooth with no grainy texture. It also makes it easy to control the sweetness level without overbeating the filling.
- Fresh Strawberries: These are the star of the whole show. Fresh strawberries give you bright, jammy, juicy bites throughout every single bun. Ohio strawberries during peak season are my ABSOLUTE favorite for this recipe because they are smaller, sweeter, and more concentrated in flavor than the big grocery store varieties. Hull them, dice them small, and let them shine.
- Strawberry Jam: A spoonful of jam goes over the custard before the fresh berries are added. It creates that concentrated burst of strawberry flavor and acts as a little barrier between the custard and the fresh fruit. Homemade jam takes about 8 minutes and is totally worth it, but a good quality store-bought jam works great too.
- Lemon Zest: This is the secret weapon in the crumble topping and what makes the strawberry version different from the blueberry version. One tablespoon of lemon zest in the crumble keeps everything bright, citrusy, and summery instead of warm and spiced. Use a fine microplane and zest the yellow part only for the best flavor.
- Salt: A small amount of salt in the dough balances all the sweetness and brings out the flavor in every component. I always use Diamond Crystal Kosher Salt in my baking because it dissolves evenly and never makes anything taste overly salty.
Substitutions and Modifications
- Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum for both the dough and the crumble. The texture will be slightly denser but still delicious.
- Dairy-Free: Swap in dairy-free cream cheese, oat or almond milk, and vegan butter for a fully dairy-free version. The custard will still be creamy and delicious.
- Fruit Swap: If strawberry season is over, try raspberries, blackberries, or peaches. Just dice stone fruits small and make sure to pat them dry so they don’t release too much moisture into the buns.
- Strawberry Season Hack: If your fresh strawberries are a little tart or under-ripe, toss the diced strawberries in a teaspoon of granulated sugar and let them sit for 10 minutes before using. This draws out the juices and deepens the flavor.
- Extra Lemon: Add a teaspoon of lemon zest directly into the cream cheese custard in addition to the crumble for an even more citrus-forward flavor. SO good with the strawberries.
- Crumble-Free: You can skip the crumble if you want a more classic cream cheese bun, but I would really encourage you to keep it. The texture contrast between the crispy crumble and the soft dough is everything.
Why You’ll Love This Recipe
- Peak strawberry season in a bun: This recipe was made for Ohio strawberry season and any time you have access to fresh, ripe local berries. The flavor is SO much better than anything you can get out of season.
- Bright and citrusy instead of warm and spiced: Lemon zest in the crumble instead of cinnamon keeps everything light, fruity, and perfectly summery from the very first bite.
- Bakery magic at home: Fluffy yeasted dough, creamy vanilla cheesecake custard, sweet strawberry jam, and a buttery crumble all in one bun. It tastes like a $7 pastry you’d wait in line for, made right in your own kitchen.
Equipment Needed
- Stand Mixer or Large Mixing Bowl: You’ll use this to mix and knead the dough. A stand mixer with a dough hook makes this much easier, but you can absolutely do it by hand.
- Piping Bag or Zip-Top Bag: Makes filling each bun with the cream cheese custard neat, easy, and totally mess-free.
- Large Rimmed Baking Sheet: Gives you enough room to space the buns out so they bake up golden and not squished together.
- Pastry Brush: For that glossy egg wash that gives the buns their gorgeous bakery-style finish.
- Measuring Cups and Spoons (or a Kitchen Scale): Accuracy matters in baking, especially for the dough. Use whatever you are most comfortable with.
- Zester or Microplane: You’ll need this for the tablespoon of lemon zest that goes into the crumble. A fine microplane works best for getting just the bright yellow zest without any bitter white pith.
Strawberry Custard Crumble Buns (Bakery-Style with Cream Cheese Filling!)
Ingredients
For the Dough:
- ¾ cup whole milk warmed to 100 to 110 degrees F
- 2 tsp active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 2 ½ cups bread flour (or all purpose) plus more if needed
- 1 tsp salt
- 3 tbsp unsalted butter room temperature
For the Custard Filling:
- 8 oz cream cheese room temperature
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
For the Strawberry Topping:
- ¼ cup strawberry jam store-bought or homemade
- 1 cup fresh strawberries hulled and diced small
Egg Wash:
- 1 egg beaten
For the Crumble Topping:
- 3 tbsp unsalted butter melted
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 tbsp lemon zest from about 1 large lemon
Finishing Touch:
- Powdered sugar for dusting
Instructions
- Activate the Yeast: Heat your whole milk to 100 to 110 degrees F. Pour it into a large mixing bowl or the bowl of your stand mixer, stir in the yeast, and let it sit for 5 to 10 minutes. You should see it get foamy and bubbly. If nothing happens after 10 minutes, your yeast is not active and you'll want to start over with a fresh packet.
- Mix the Dough: Add the granulated sugar and egg to the yeast mixture and whisk to combine. Stir in the flour and kosher salt and mix until a shaggy dough forms. Knead by hand or with a dough hook on medium speed for 3 to 5 minutes.
- Incorporate the Butter: Add the softened butter one tablespoon at a time, letting each piece fully incorporate before adding the next. Knead for another 5 minutes until the dough is smooth, soft, and just slightly tacky. If it feels really sticky, add flour one tablespoon at a time until it comes together.
- First Rise: Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Let it rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in size. I like to turn my oven on for 2 minutes, turn it OFF, and then let the dough rise in there.
- Make the Custard Filling: While the dough rises, beat the room temperature cream cheese until smooth and fluffy. Add the vanilla extract and heavy cream and mix for 1 minute. Gradually beat in the powdered sugar until the filling is thick, creamy, and lump-free. Transfer to a piping bag or zip-top bag and chill in the refrigerator for at least 30 minutes.
- Make the Quick Strawberry Jam (if homemade): Combine 1 cup of diced fresh strawberries with 2 tablespoons of granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, for 7 to 8 minutes until the berries break down and the mixture thickens slightly. Let cool completely before using.
- Make the Lemon Crumble: Stir together the melted butter, flour, granulated sugar, and lemon zest in a small bowl until crumbly. It should hold together when pinched. If it feels too wet, add a little more flour. If it feels too dry, add a small splash of melted butter.
- Shape the Buns: Punch down the risen dough and divide it into 6 equal portions. Shape each into a ball, then flatten into a circle about 6 inches in diameter. Place them on a parchment-lined baking sheet with a couple of inches of space between each bun.
- Fill the Buns: Brush each dough round with the beaten egg wash. Use the back of a spoon or the bottom of a measuring cup to press a shallow indent into the center of each round. Pipe a generous swirl of the chilled cream cheese custard into each indent.
- Add the Strawberry Topping: Spoon a small amount of the strawberry jam over the custard in each bun. Top with the diced fresh strawberries, piling them right into the center.
- Add the Crumble: Sprinkle the lemon crumble generously over the top of each bun, making sure to get it around the edges and on top of the fruit.
- Bake: Preheat your oven to 375 degrees F. Bake the buns for 20 to 25 minutes, until they are puffed, deeply golden on the edges, and the custard center looks just set and not jiggly.
- Cool and Dust: Let the buns rest on the pan for at least 10 minutes before touching them. This allows the custard to fully set. Dust generously with powdered sugar and serve warm.
Video
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 1 day. Because of the fresh strawberries, these are really best the day they are made.
- Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 300 degree F oven for 8 to 10 minutes or in the microwave for 15 to 20 seconds to bring back that fresh-baked softness.
- Freezer: Freeze fully baked and cooled buns in an airtight container for up to 2 months. Thaw at room temperature and warm in a 300 degree F oven for 5 to 7 minutes before serving. Add a fresh dusting of powdered sugar before serving for that just-baked look.
Tips and Tricks
- Your milk must be between 100 and 110 degrees F. Too hot kills the yeast, too cold and it won’t activate. Use a thermometer if you have one.
- Chill the custard for at least 30 minutes before filling the buns. Warm custard will spread and run out as the buns bake instead of staying in the center where it belongs.
- Dice the strawberries small. Larger pieces hold too much moisture and can make the center of the buns soggy. Small diced pieces tuck in perfectly and give you that jammy burst in every bite.
- Don’t skip the egg wash. It is what gives the edges of the buns that gorgeous golden, shiny, bakery-style finish that makes these look absolutely unreal.
Frequently Asked Questions:
When is Ohio strawberry season?
Ohio strawberry season typically runs from late May through mid-June, depending on the weather that year. It is a short but beautiful window, and local Ohio strawberries are worth seeking out at farm stands and farmers markets. They are sweeter, smaller, and more flavorful than anything you’ll find at a grocery store because they are picked at peak ripeness and don’t travel far.
Can I use frozen strawberries instead of fresh?
Yes! Do not thaw them first. Add them straight from the freezer and dice them small before they fully defrost. Thawed frozen strawberries release a lot of liquid and can make the custard center watery. You may need to add 2 to 3 extra minutes of bake time.
Why is there no cinnamon or brown sugar in the crumble?
Great question! The strawberry version uses all granulated sugar and lemon zest in the crumble instead of the brown sugar and cinnamon used in the blueberry version. This keeps the topping bright and citrusy to match the fresh strawberry flavor, rather than warm and spiced. It makes a huge difference and really lets the strawberries shine.
My dough is not rising. What went wrong?
Nine times out of ten it is the yeast. Check that your milk was between 100 and 110 degrees F. Any hotter and it kills the yeast, any cooler and it will not activate. If your yeast mixture was not foamy and bubbly after 5 to 10 minutes, start over with a fresh packet. Also check the expiration date on your yeast.
Why did the custard leak out during baking?
Two common reasons: either the custard was not chilled enough before assembly, or the indent in the center of the bun was not deep enough to hold the filling. Always refrigerate the custard for at least 30 minutes, and make a good deep indent in each bun before piping. A well-chilled custard stays put.
Can I make these the night before?
Yes! Make the dough through the first rise, cover the bowl tightly with plastic wrap, and refrigerate overnight. In the morning, let the dough sit on the counter for 30 to 45 minutes while your oven preheats. Shape, fill, and bake as directed. Add the crumble right before baking, not the night before, or it will absorb moisture and get soggy.
Can I use instant yeast instead of active dry?
Yes! Skip the activation step and add the instant yeast directly into the dry ingredients with the flour and salt. Your rise time will be shorter, closer to 45 minutes to 1 hour instead of 1 to 2 hours. Keep an eye on it and go by size, not time.
More Recipes You’ll Love
- Japanese-Style Strawberry Cake (Light & Fluffy)
- Blueberry Custard Crumble Buns (Bakery-Style with Cream Cheese Filling!)
- Brown Butter Raspberry White Chocolate Chunk Cookies
Let’s Make It Together!
These Strawberry Custard Crumble Buns are pure summer magic, love. Fluffy dough, creamy cheesecake custard, jammy fresh strawberries, and a bright lemony crumble in every single bite. Whether you are making the most of Ohio strawberry season or just want a showstopper bake for your weekend, this is the recipe. I promise you, your kitchen is going to smell UNREAL. If you make them, I absolutely need to see them! Snap a photo and tag me on Instagram and TikTok at @munchiesbymallory. Leave a comment and rating below too. Happy baking, friends!
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