Begin by warming 1 cup of full-fat cow milk to about 110°F. In a small bowl, dissolve 2 tablespoons of white sugar in the milk, then sprinkle 2 teaspoons of dry active yeast over the top. Let sit for 5-10 minutes until frothy and bubbly.

In a large mixing bowl, combine 3 cups of all-purpose flour and a pinch of salt. Make a well in the center, pour in the activated yeast mixture and 2 tablespoons of melted butter. Stir until a dough forms, then knead for about 10 minutes until smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let rise in a warm space for about 3 hours or until it doubles in size.

While the dough rises, prepare the filling. In a saucepan over medium heat, whisk together 1 cup of heavy cream, 2 tablespoons of sugar, and 1 tablespoon of cornstarch until smooth. Cook until thickened, about 5 minutes, then cool.

Once risen, punch the dough down and transfer to a floured surface. Divide into 12 pieces, flatten, add a dollop of cream filling and a spoonful of strawberry jam, then fold and shape into round buns.

Arrange the filled buns on a greased baking tray, cover with a kitchen towel, and allow to rise for about 30 minutes.

Preheat oven to 350°F. Bake the buns for approximately 30 minutes, until golden brown.

Cool on a wire rack for about 10 minutes before serving. Dust with powdered sugar if desired.