Method (buns)

1. Pour the warm dairy-free milk into a bowl and sprinkle over the yeast and a tablespoon of the sugar, stir. Cover with a tea towel then put into a warm place for around 8-10 minutes until frothy. TIP: To heat the milk, add it into a small saucepan and simmer until it’s warm. If the milk is too hot it can kill the yeast, so make sure its just warm.
2. In a large bowl, sift together the flour and sugar  flour. Mix to combine.
3. Once the yeast mixture is frothy, pour into the dry ingredients along with the oil.
4. Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth. The dough should be soft, smooth and slightly sticky.
5. Once kneaded, place the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.
6. Line a baking tray with grease proof paper. You might want to line two just in case.
7. Once doubled, turn the dough out onto a lightly floured surface, form into a large dough ball and divide the dough into equal balls. Weigh the balls out to 100g each. Take each ball of dough and roll it with your hands to form a smooth, round shape (watch my video tutorial here). Place the dough balls on a lined baking tray lined with grease paper and let proof a second time in a warm place for 1 hour. The buns will puff up on their second prove and will also rise in the oven, so make sure to space them out on the tray / trays.
8. Once ready to make, preheat oven to 180°C fan. Brush the top and sides of each bun with some dairy-free milk, place onto the bottom rack of the oven and bake for 10-15 minutes, or until the tops of the buns are golden in colour, and soft to touch.
9. Allow the buns to cool fully before cutting open and filling with cream.

Method (prepare the fillings filling)

1. Whisk the dairy-free cream using an electric hand whisk or in a stand mixer fitted with a balloon whisk attachment until it has thickened and soft peaks form. Transfer the whipped cream into a piping bag fitted with a round nozzle (you can even use a star tip nozzle for a different effect).
2. Using a sharp knife, finely slice some fresh strawberries so you have little slices ready for the decoration.

Method (assemble the buns)

1. Use a sharp serrated knife to cut open the buns open on a diagonal, but do not cut all the way through!
2. Spread some strawberry jam on one half of the bun, then pipe in some of the cream and a whole strawberry, continue piping in the cream until the bun is filled, then use a clean knife to scrape the cream flush to the bun. Press some of the fresh strawberry slices to the outside of the cream for decoration.
3. Lightly dust the tops of the buns with icing sugar, then serve.