88% would make this again

Korean Strawberry Bread

Name: Korean Strawberry Bread
Prep time: 45 min
Cook time: 24 min
Total time: 3 h 39 min
Yield: 8
Cuisine: Korean
Ingredients: For the tangzhong; 25 g (3 tbsp) strong white bread flour; 125 ml (½ cup) whole milk; For the dough; 325 g (2⅔ cups) strong white bread flour; 35 g (3 tbsp) caster sugar; 7 g (2¼ tsp) instant yeast; 5 g (1 tsp) fine salt; 10 g (2 tbsp) freeze dried strawberry powder; 1 large egg, room temperature; 120 ml (½ cup) whole milk, lukewarm; 15 g (1 tbsp) sweetened condensed milk; All of the cooled tangzhong; 35 g (2½ tbsp) unsalted butter, softened; 2 to 3 drops pink gel food colouring; For the filling; 500 ml (2 cups) double cream or heavy whipping cream, cold; 40 g (⅓ cup) icing sugar or powdered sugar; 8 g (1 tbsp) skimmed milk powder; Pinch of fine salt; ¼ tsp vanilla extract; To assemble; 350 to 450 g (12 to 16 oz) fresh strawberries; Icing sugar, for dusting if you like

Vish G

August 1, 2026

Viral worthy Korean strawberry cream bread that’s light and milky for a sweet breakfast idea when you want to enjoy something that tastes more like dessert. This moist and soft pink sandwich get’s filled with a fresh cream filling and sliced strawberries making every bite taste heavenly. An aesthetic looking recipe that results in delicious looking photos and can be enjoyed with a hot or cold drink that makes you feel like you took a trip to a bakery in Korea.

Pairing Suggestions

Chicken Piccata Dish

Korean Strawberry Milk

PREP TIME

45 MIN

COOK TIME

24 MIN

SERVINGS

Ingredients

For the tangzhong
25 g (3 tbsp) strong white bread flour
125 ml (½ cup) whole milk
For the dough
325 g (2⅔ cups) strong white bread flour
35 g (3 tbsp) caster sugar
7 g (2¼ tsp) instant yeast
5 g (1 tsp) fine salt
10 g (2 tbsp) freeze dried strawberry powder
1 large egg, room temperature
120 ml (½ cup) whole milk, lukewarm
15 g (1 tbsp) sweetened condensed milk
All of the cooled tangzhong
35 g (2½ tbsp) unsalted butter, softened
2 to 3 drops pink gel food colouring
For the filling
500 ml (2 cups) double cream or heavy whipping cream, cold
40 g (⅓ cup) icing sugar or powdered sugar
8 g (1 tbsp) skimmed milk powder
Pinch of fine salt
¼ tsp vanilla extract
To assemble
350 to 450 g (12 to 16 oz) fresh strawberries
Icing sugar, for dusting if you like

Instructions

Add the flour and milk for the tangzhong to a small saucepan. Cook over a low heat, stirring constantly, until it becomes a thick smooth paste. This takes about 2 to 3 minutes. Transfer to a bowl and leave to cool until just warm.
In a large mixing bowl combine the bread flour, sugar, yeast, salt and freeze dried strawberry powder.
Add the cooled tangzhong, egg, lukewarm milk, condensed milk and pink food colouring.
Mix until a rough dough forms.
Add the softened butter and continue kneading until the dough becomes smooth soft and stretchy. It should feel slightly tacky but not sticky. If it sticks heavily to your hands, sprinkle in a little extra flour one teaspoon at a time.
Keep kneading until you can gently stretch a small piece into a thin sheet without it tearing easily. This usually takes 10 to 15 minutes by hand or 8 to 10 minutes in a stand mixer.
Shape the dough into a ball and place it into a lightly greased bowl. Cover and leave somewhere warm until doubled in size, about 60 to 90 minutes.
Lightly grease and line a 20 x 30 cm (8 x 12 inch) baking tin or similar size tin.
Gently press the risen dough into an even rectangle inside the tin. Cover again and leave to rise for another 40 to 60 minutes until puffy.
Heat the oven to 170°C fan, 190°C conventional or 375°F.
Bake for 22 to 26 minutes until the top is only lightly golden and the bread feels light when gently pressed. Avoid over baking as this keeps the bread wonderfully soft.
Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.
While the bread cools, wash the strawberries and dry them very well. Slice them into pieces about 5 to 8 mm thick. Lay the slices on kitchen paper for 10 minutes to remove any extra moisture.
Add the cold cream, icing sugar, milk powder, salt and vanilla to a large chilled bowl.
Whip until the cream forms firm peaks that hold their shape but still look smooth and creamy. Be careful not to over whip.
Once the bread is completely cool, trim away the crusts if you would like the classic Korean bakery look.
Cut the bread into 16 equal slices.
Spread or pipe a generous layer of whipped cream over one slice.
Arrange strawberry slices in an even layer, slightly overlapping them so every bite contains fruit.
Add another generous layer of cream over the strawberries to help hold everything together.
Place a second slice of bread on top and gently press until secure. Do not squash the filling.
Repeat with the remaining bread, cream and strawberries.
Chill the finished sandwiches for 20 to 30 minutes before serving. This helps the cream set and makes them easier to eat.
Dust lightly with icing sugar just before serving if you like.