Advice For A Fresh Sliced Strawberry Filling
Decorating By kthomas Updated 12 Jan 2006 , 2:05am by dodibug
Hello friends! I need some major advice....and fast!
I have a 1/2 sheet cake order for this Saturday (pick up at 10:00 a.m.). The client requested a layer of fresh sliced strawberries in her cake.
Here is my question...how early do you think I can put the freshly sliced strawberries in my cake and completely decorate it (I was hoping to decorate the cake on Friday night)? Do you think the strawberries will give off too much water and make the cake soggy? Do you have any remedies for controlling how much water the strawberries give off?
Arghhh, I'm really confused on this one - thanks for ANY suggestions you have!!!
This is a shot in the dark, but if you let them soak in some sugar they will release their juice, then you could drain them, and pat dry. BUT, I don't know how much more they will continue to juice. This will also make them softer and mushier which might actually be nice since berries are a little out of season and tuffer. May or may not help 
Hello friends! I need some major advice....and fast!
I have a 1/2 sheet cake order for this Saturday (pick up at 10:00 a.m.). The client requested a layer of fresh sliced strawberries in her cake.
Here is my question...how early do you think I can put the freshly sliced strawberries in my cake and completely decorate it (I was hoping to decorate the cake on Friday night)? Do you think the strawberries will give off too much water and make the cake soggy? Do you have any remedies for controlling how much water the strawberries give off?
Arghhh, I'm really confused on this one - thanks for ANY suggestions you have!!!
I think you will be completely fine putting them together Friday night.
I did a few 10" rounds filled with fresh strawberries and whipped cream for a summer event. I was worried about the berries and the cake getting soggy because I knew they had to survive a long commute to the venue and also the event was being held outside. I got up at the crack of dawn on the day of the event to put them together, but the Chef told me that the cakes were completely fine that evening, not soggy at all and that I could easily have put them together the night before without issue. 
Oh, you guys are making me feel so much better. I was not looking forward to waking up at the crack of dawn to have this cake completed by 10:00 a.m.. Good idea on soaking them with sugar, I didn't even think of that. And that will help add a bit of sweetness too, since the strawberries won't be in season.
Do you think it's a good idea to put a layer of buttercream underneath the strawberries? Kind of like "insurance" for sogginess?? 
I would definitely put down buttercream. If nothing else just for a little more flavor. Heres an idea, keep in mind i've never done this but i've ate a cake like it and it was deliciious. She put a layer of white chocolate between the layers. when you ate it, it gave a little crunch and was really a great texture. It was a really thin layer. That might help keep any juice out. Just a thought. I might try that before I give it to someone though!! 
I have used fresh strawberries quite a bit for filling. I always put a bit of sugar on them as suggested, put in the fridge and then drain really well and put down a thin layer of buttercream before putting the strawberries on. It helps to cut the strawberries into smaller pieces as it makes it easier when it's time to cut the cake and serve. Also use a good, stiff dam of buttercream and don't overfill the layer and this will help it not seep out once it's decorated. Make sure you keep the cake refridgerated as well once it's filled-strawberries love to mold!
Quote by @%username% on %date%
%body%